Pfeffernusse - recipe
-
Prepare
-
Serves
24 -
Cook
-
Skill
Medium
Ingredients
- 1 Egg(s) (free range) large
- 110 g Unrefined golden caster sugar
- ½ tbsp Rum
- ½ tbsp Cinnamon ground
- Cloves (ground)
- Nutmeg grated
- Ginger (ground)
- ½ tsp Baking powder
- 110 g Plain white flour
- 50 g Almonds (ground)
- ½ tbsp Candied peel very finely chopped
For the decoration
- 125 g Icing sugar
- 2 tsp Lemon juice
Find similar in:
-
1
Whisk the egg and sugar together over a bowl of hot (not boiling) water, until thick and mousse like.
For this step you'll need:
- 1 Egg(s) (free range) large
- 110g Unrefined golden caster sugar
-
2
Whisk in the rum, then sift in the spices and flour.
For this step you'll need:
- ½ tbsp Rum
- ½ tbsp Cinnamon ground
- pinch Cloves (ground)
- pinch Nutmeg grated
- pinch Ginger (ground)
- 110g Plain white flour
-
3
Stir in the ground almonds and candied peel, mixing well to form a dough.
For this step you'll need:
- 50g Almonds (ground)
- ½ tbsp Candied peel very finely chopped
-
4
Knead for a few minutes on a lightly floured board until smooth – the dough will be quite soft.
-
5
Break off pieces of dough and roll into balls 2.5cm (1 in) in diameter.
-
6
Arrange the balls on greased baking trays 2.5 cm (1 in) apart and leave to dry out at room temperature overnight.
-
7
Preheat the oven to 190°C (170°C fan, gas mark 5). Bake the biscuits for 12-15 minutes until firm and light brown.
-
8
As they bake the balls will burst slightly, forming cracks in the surface.
-
9
Cool on a wire rack.
-
10
Beat the icing sugar with enough lemon juice until it is thick enough to brush on to the biscuits.
For this step you'll need:
- 125g Icing sugar
- 2tsp Lemon juice
-
11
Brush on the icing while the biscuits are still warm and allow the icing to set completely before storing in an airtight tin for up to 4 weeks.