Pfefferneusse
Submitted by vee
Pfefferneusse are traditional German pepper cookies with molasses, star anise, cinnamon, allspice, and black pepper, rolled in powdered sugar. This old-world recipe mellows for weeks in stoneware for the best flavor.
YIELD
84 servingsPREP
20 minCOOK
12 minREADY
3These tiny German spice cookies are pure holiday tradition. Pfefferneusse ("pepper nuts") get their name from the black pepper hiding in a warmly spiced dough built on molasses, corn syrup, and brown sugar. Star anise, cinnamon, and allspice round out the flavor, but that peppery bite at the finish is what makes them unmistakable.
The dough is stiff. Really stiff. That’s exactly right. It rests overnight at room temperature so the spices bloom and the flavors marry before baking. Shape them into small 1-inch balls and bake until the bottoms just turn golden. They’ll feel hard coming out of the oven, and that’s the point.
Freshly baked pfefferneusse aren’t meant to be eaten right away. They need 3 to 4 weeks of mellowing in a covered stoneware or ceramic container with a piece of orange or apple peel (swap the peel every few days). The fruit moisture softens them gradually while deepening the spice.
Pro Tips
- Roll them in powdered sugar while still hot so it sticks and forms a crackly white coating.
- Use a firm spatula to remove them from the sheet. They grab on tight.
- Avoid storing in metal tins or glass. Stoneware or ceramic crocks give the best results.
- Change the fruit peel every 3 days to prevent mold and keep consistent moisture.
Variations
- Add a pinch of ground cardamom and white pepper for a Scandinavian twist.
- Dip cooled cookies halfway in dark chocolate for a more modern take.
Ingredients
Directions
In a small saucepan over low heat, mix first 4 ingredients until blended.
Remove from heat and allow to cool, then stir in spices.
Stir in egg.
Pour into very large non-metallic bowl.
Sift together dry ingredients and add, in fourths, to liquid mixture, mixing well after each addition.
(Dough will be VERY stiff.)
Cover dough with plastic wrap and allow to stand over night at room temperature to blend flavours.
Preheat oven to 350℉ (180℃).
Shape dough into 1 inch balls and place on ungreased cookie sheet.
Bake about 12 minutes, or until bottoms are lightly browned.
Cool momentarily on sheets, then remove to cooling rack.
(Cookies will stick to baking sheet, so use a firm hand on the spatula when removing).
While still hot, shake in powdered sugar to coat.
(I used about ½ cup of sugar for the whole batch.)
Store in vcovered containers with piece of orange or apple peel for several weeks to mellow.
(Change peel every third day or so.)
I generally let them mellow 3 to 4 weeks before eating.
Don’t store them in tins or glass -- they end up with an odd taste.
Stoneware or ceramic storage containers seem to work best.
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