Pfeffernüsse is a cookie that originates from Germany but is also very popular in the Netherlands and Denmark. Pfeffernüsse means pepper nuts. The cookies are made in the size of nuts. The pepper comes from the white pepper/black pepper it contains. So, the name of the cookies comes from the fact that they are nut-sized cookies containing black pepper.
Many recipes I reviewed used white pepper. I don't see any difference between black pepper and white pepper in terms of taste, but I thought there should be something they know and wanted to follow the advice. For this, I thought about separating the white peppers in my colored pepper bottle and crushing them, but when I couldn't open the spice bottle, my plan failed. That's why I used plain black pepper. Since the cookies were dark in color, they were not visible in the cookies. That's why I think it worked well. But you can also use white pepper instead of black pepper if you have it on hand.
I tried to keep their size as small as I could, but they puffed up more than I expected in the oven. That's why they are the size of giant walnuts.
How is the dough made?
Another feature of cookies is the need to rest the dough. Many recipes state that they should rest in the refrigerator for 1-2 days. Only one source stated that the dough was originally kept at 6-8 degrees for 4-8 weeks until the dough is rotted and this adds a special flavor to the cookies. But I don't think it's worth risking our lives to stay true to the original. They are also very delicious this way. I normally don't like spicy cookies like cinnamon cookies and gingerbread cookies, but I didn't find these cookies bad. They have a very pleasant smell and aroma.
The consistency of the cookie dough is not like other cookies. When first kneaded, it has a spreading consistency. After waiting in the refrigerator, it becomes hard as if it cannot be shaped. After waiting for a while at room temperature, it becomes easily shapeable even though it's still hard.
What is the consistency of the cookie?
When they first come out of the oven, they are almost soft as a pastry. After they cool, they become both soft and crunchy at the same time. This is a consistency that is difficult to explain. I think you can only understand it when you eat it. Unfortunately, I cannot give an example because I have never seen a cookie with this consistency before.
Cookies are usually covered with glaze, but sometimes they are covered in powdered sugar. If glazing is difficult or time consuming for you, you can covered them with powdered sugar as soon as you take them out of the oven, like Turkish shortbread cookies.
Cookies can be stored for a long time at room temperature that is not too high. If you want to keep them longer, you can freeze them for up to six months.
Finally, let me state that every year December 23 is celebrated as Pfeffernüsse Day.
Enjoy the cookies...
Pfeffernüsse Recipe with Video
- 75 g of butter,
- 3 tablespoons of heavy cream,
- 1/2 cup of brown sugar,
- 1 tablespoon of honey,
- 1 egg,
- 1 tablespoon of almond flour,
- 1 teaspoon of baking soda,
- 1 teaspoon of cloves,
- 1 teaspoon of cardamom,
- 1 teaspoon of powdered ginger,
- 1 teaspoon allspice,
- 1 teaspoon of nutmeg,
- 1 teaspoon of white pepper (or black pepper),
- 2.5-3 cups of flour.
For the glaze;
- 2 cups of powdered sugar,
- 5-6 tablespoons of boiling water.
- Take the butter, heavy cream, brown sugar and honey in a saucepan and melt them,
- Transfer the mixture to a mixing bowl and wait until it cools down,
- Add baking soda and whisk,
- Add almond flour and whisk,
- Add the egg and whisk,
- Add the spices and whisk,
- Add the flour gradually, checking the consistency of the dough, and mix until it reaches a very soft consistency that does not stick to the hand but spreads,
- Cover it and put it in the refrigerator and let it rest for 1-2 days,
- Before use, take it out of the refrigerator and let it warm at room temperature for about 1 hour,
- Cut off pieces of the desired size from the dough, roll them and place them on a baking tray covered with baking paper,
- Bake in a preheated oven at 180 degrees until they crack,
- Take them out of the oven and wait for them to cool,
- For glaze, mix powdered sugar and water,
- Dip the cookies in the glaze, remove them and place them on a grid,
- Wait for 1-2 hours before serving.
Enjoy your meal...