Pfeffernuesse

Pfeffernuesse ("pepper nuts") are classic German holiday cookies packed with warm spices and just enough black pepper to give each bite a surprising little tingle at the finish. Cinnamon, cloves, allspice, and nutmeg form the aromatic base, while rum and grated citron add depth.

The dough is egg-and-sugar-driven with no butter at all. Beating the eggs and sugar until fluffy creates the lift, and cornstarch mixed with the flour gives these small, round cookies their signature crisp-on-the-outside, slightly dense-on-the-inside texture.

Let the dough rest for a full hour before rolling and cutting. This relaxes the gluten and makes rolling easier, and it lets the spices bloom into the dough for a more intense flavor.

Chef Tips

• Roll the dough to about 1 cm (⅜ inch) thickness. Too thin and they bake into flat crisps. Too thick and the centers stay doughy.
• Knead the candied lemon peel in by hand at the very end. A mixer chops it too fine and you lose those chewy, citrusy pockets.
• Ice while still slightly warm. The icing sets into a thin, crackly shell as the cookies cool.
• Store in an airtight tin for up to two weeks. They actually taste better after a day or two as the spices mellow.

Variations

• Use candied orange peel instead of lemon peel for a different citrus note.
• Add a pinch of cardamom for a Scandinavian-inspired twist.
• Dip half the cookie in dark chocolate instead of icing for a richer finish.