Pfeffernusse - recipe


Pfeffernusse

  • Prepare

  • Serves
    24

  • Cook

  • Skill
    Medium

4.6

Ingredients

For the decoration

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  1. 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. 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. 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. 4

    Knead for a few minutes on a lightly floured board until smooth – the dough will be quite soft.

  5. 5

    Break off pieces of dough and roll into balls 2.5cm (1 in) in diameter.

  6. 6

    Arrange the balls on greased baking trays 2.5 cm (1 in) apart and leave to dry out at room temperature overnight.

  7. 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. 8

    As they bake the balls will burst slightly, forming cracks in the surface.

  9. 9

    Cool on a wire rack.

  10. 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. 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.

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