Transfer sheets to a wire rack to cool, about 15-20 minutes.Bake for 11 – 14 minutes, or until just starting to become golden.Make sure your hands have water on them while rolling the balls – it will help tremendously to bind the dough together. Arrange balls 1½ inches apart on prepared baking sheets. Using damp hands, pinch off dough in tablespoon amounts roll into 1-inch balls.Batter will be very dry and crumbly – this is how it should to be! Slowly add in the chopped walnuts and beat until combined. Gradually add the dry ingredients and beat until completely blended. Reduce the speed of the electric mixer to low.Using an electic mixer set on medium speed, beat together the brown sugar and eggs until light and fluffy, about 4 minutes.In a medium bowl, stir together the dry ingredients: cinnamon, cloves, nutmeg, black pepper, ginger, cardamom, baking soda, white flour and wheat flour.Prep 2 cookie sheets by spraying with cooking spray or lining with parchment paper.Working in batches, carefully roll cookies in powdered sugar until covered completely.
Transfer sheets to a wire rack to cool, about 15-20 minutes. Make sure your hands have water on them while rolling the balls – it will help tremendously to bind the dough together.īake for 11 – 14 minutes, or until just starting to become golden.
Arrange balls 1 1/2 inches apart on prepared baking sheets. Using damp hands, pinch off dough in tablespoon amounts roll into 1-inch balls. Reduce the speed of the electric mixer to low. Using an electic mixer set on medium speed, beat together the brown sugar and eggs until light and fluffy, about 4 minutes. In a medium bowl, stir together the dry ingredients: cinnamon, cloves, nutmeg, black pepper, ginger, cardamom, baking soda, white flour and wheat flour. Prep 2 cookie sheets by spraying with cooking spray or lining with parchment paper. As an added bonus, these cookies do not contain any butter or oil so they are one of the most low-fat cookies you can bake, without sacrificing any of the authentic flavor or texture of the cookies. Best of all, when you bake them, a rush of warm spices and all of the smells of Christmas cheer fill your kitchen. Since the flavor of Pfeffernüsse deepens and sharpens with age, they are the first cookies I bake every year since you can enjoy them throughout the whole month of December. I recall picking up a box of Pfeffernüsse from my local bakery in Lugano along with my daily espresso and subsequently bringing dozens home when I went back to the States. In Germany (and its neighboring Switzerland), Pfeffernüsse is a very old, if not ancient, recipe that has been passed down for generations and enjoyed throughout many European countries.
#Histera pfefferneusse full#
These spicy cookies, full of cloves, nutmeg, ground black pepper, ginger and cardamom, are not for the faint of heart and best reserved for those who love these distinct spices (although I challenge the non-spicy folks to give them a try as well – they are delicious and so worth it!). Pronounced, these delightful German cookies translate to “pepper nuts” and are truly one of my favorite holiday treats. I have many fond memories of enjoying Pfeffernüsse cookies during the holiday season while living in Switzerland.
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