Pfeffernusse

By The Canadian Living Test Kitchen

65 people added this to their Recipe Box

This recipe makes 120 cookies servings

Nutritional Info
Per Cookie: about	-
cal	2222 cal
pro	00 pro
total fat	00 total fat
sat. fat	0 g0g sat. fat
carb	5 g5g carb
fibre	00 fibre
chol	3 mg3mg chol
sodium	5 mg5mg sodium
% RDI:	-
iron	22 iron
folate	22 folate

More great recipes from this menu:

Very popular in many European countries, these lovely little cookies have black pepper, which enhances the other spices in the cookie without adding heat.

Ingredients

2 eggs 2 2eggeggs
1 cup packed brown sugar 1 1cup cuppacked brown sugar
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1/4 cup candied ginger , finely chopped1/4 1/4cup cupcandied ginger or candied fruit, finely chopped
1-1/2 tsp grated lemon rind 1-1/2 1-1/2tsp tspgrated lemon rind
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1/3 cup ground almonds 1/3 1/3cup cupground almonds
1 tsp baking powder 1 1tsp tspbaking powder
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/4 tsp ground cardamom 1/4 1/4tsp tspground cardamom
1/4 tsp nutmeg 1/4 1/4tsp tspnutmeg
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp ground ginger 1/4 1/4tsp tspground ginger
1 pinch ground cloves 1 1pinch pinchground cloves
1 pinch allspice 1 1pinch pinchallspice
1 pinch salt 1 1pinch pinchsalt
1/3 cup icing sugar 1/3 1/3cup cupicing sugar

Preparation

In large bowl, beat together eggs, brown sugar and granulated sugar on medium speed until slightly thickened and light in colour, about 6 minutes. Fold in candied ginger and lemon rind.

In separate bowl, whisk together flour, almonds, baking powder, cinnamon, cardamom, nutmeg, pepper, ginger, cloves, allspice and salt ; stir into egg mixture with wooden spoon. Turn out onto lightly floured surface; knead until combined. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 24 hours.)

Divide into 12 portions. Roll each portion into 10-inch (25 cm) rope; cut into 1-inch (2.5 cm) pieces. Place, 1/2 inch (1 cm) apart, on 2 parchment paper–lined rimless baking sheets. Bake in centre of 325°F (160°C) oven for 15 minutes or until light brown. Let cool on pans for 15 minutes.

Into bowl, sift icing sugar. Roll cookies in sugar, a few at a time, to coat. Let cool on rack. (Make-ahead: Store in airtight container for up to 1 month.)

Additional information : Additional spellings: English pfeffernuesse; Danish pebernødder;

Source : Canadian Living Magazine: December 2007