Martha Stewart's German Spice Cookies (Pfeffernusse) | Martha Bakes Recipes
German for pepper nut, pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices -- cinnamon, nutmeg, allspice, and cloves.
#Cookies #GermanCookies #Food #Recipe #Pfeffernusse #MarthaStewart
00:00 Introduction
00:12 Dry Ingredients
01:34 Wet Ingredients
02:45 Spoon in Dry Ingredients
03:01 Scoop Dough onto Trays
03:32 Glaze
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Martha Stewart's German Spice Cookies (Pfeffernusse) | Martha Bakes Recipes
Pfeffernüße Pfeffernuss Pfeffernüsse
Offenbacher Pfeffernüsse are a special treat and were already very popular in Goethe's time. These are traditional German spice cookies made for the Christmas holiday season. My friend is from Berlin and showed me how to make these special treats.
Pfeffernüße without almonds
A pinch is usually measured on the tip of a butter knife in German recipes (in recipes referred to as Messerspitze or Msp = tip of a knife)
Ingredients for dough
3 eggs
70 g sugar (optional)
150 g honey or beet syrup
2 tablespoons lemon juice (to activate the natron)
1 pinch of salt
1 teaspoon cinnamon
1 large pinch of ginger
1 large pinch of cardamon
1 pinch cloves
1 pinch allspice
( I have a premade mix, so we’ll be using that)
1 large pinch pepper
75-100 g candied lemon and/or orange peel (minced)
350 g flour (sift in)
120 g fine bread crumbs
25 g natron or baking soda
1-2 tablespoons milk, if needed
Ingredients for the glaze
150 g powdered sugar
1-2 tablespoons water, lemon juice or other fluid (spiced cider for our baking)
1 egg white (optional)
Preheat oven to 375 F
Preparation
- Beat eggs with sugar, beet syrup, lemon juice, ginger and spices until foamy.
* Mix flour with baking soda, sift into the whet mix and knead it into a dough with crumbs and minced peel.
* (If the dough is too dry add a tablespoon milk, too whet, more flour)
- Roll the dough into little balls or use a small disher, press slightly flat, and place them on a parchment covered baking sheet.
Put sheet on the middle rack in the oven.
Baking time: approx.10 - 12 minutes
Glaze
Whip the glaze ingredients into a thick glaze and brush onto the warm cookies. Place them onto a drying rack.
Let cool and dry completely before storing in cookie tins.
Don’t eat right away or the cookies will taste harsh and bitter.
Let mature in their tin for at least 3 days, a week is better.
Pfeffernüsse Cookies
Pfeffernüsse cookies, also known as peppernuts, are deliciously warming, sweet, and complex spiced cookies. If you love gingerbread or molasses cookies, you will absolutely love these!
Pfeffernüsse Cookies | Pillsbury Recipe
They might be hard to pronounce, but they’re easy to devour! These nutty European holiday cookies pack a sweet and spicy punch—they’re made with molasses, cardamom, allspice and black pepper (really!). The super-unique flavor makes them perfect for adding variety to your holiday cookie tray.
Full recipe:
Lebkuchen (German Spice Cookies) | Kitchen Fun With My 3 Sons
These German Spice cookies known as Lebkuchen are made from scratch and absolutely delicious! Glazed German gingerbread is a Holiday favorite and always the first thing to go on a Christmas cookie tray.
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#recipe #lebkuchen #christmascookies
Professional Baker Teaches You How To Make PFEFFERNUSSE COOKIES!
Pfeffernusse Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 ½ dozen
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients
6 Tbsp (90 mL) honey
6 Tbsp (75 g) granulated sugar (caster sugar)
¼ cup (50 g) packed dark brown sugar
¼ cup (60 g) unsalted butter, melted
1 large egg
1 egg yolk
2 cups (300 g) all-purpose flour (plain flour)
¾ tsp (4 mL) baking soda
½ tsp (2 mL) EACH of ground cinnamon, cardamom, anise seed, allspice, clove, and black pepper
¼ tsp (1 mL) salt
icing sugar, for rolling the baked cookies
Directions
1. Preheat the oven to 325 F (160 C). Line 2 baking trays with parchment paper.
2. In a large mixing bowl, whisk the honey, granulated sugar, brown sugar, melted butter, egg and egg yolk. Sift the flour, baking soda, spices and salt over the sugar mixture and stir until evenly blended (the batter will be dense). Use a small ice cream scoop (#60 size), or 2 teaspoons to scoop the batter and then shape them into balls between the palms of your hands place them onto the prepared trays, leaving 2-inches (5 cm) between each. Bake for 14-16 minutes until the cookies are lightly browned. Cool the cookies on the tray and then roll them in icing sugar to coat them completely.
The cookies will keep up to 5 days in an airtight container.
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