Pfefferkuchen

Pfefferkuchen is a traditional German honey spice cake baked as a sheet and cut into bars. Honey, sugar, coffee, and butter get melted together, then mixed with whole wheat flour, warm spices, rum, and almond oil into a thick batter that’s spread onto a cookie sheet and baked until firm.

The honey and coffee combination gives pfefferkuchen its distinctive dark color and deep, complex flavor. Coffee intensifies the spice notes without tasting like coffee in the finished cookie. Cinnamon and ground cloves provide the classic German Christmas warmth, and a splash of rum adds a boozy depth.

The glaze goes on immediately when the sheet comes out of the oven so it melts into the hot surface and sets into a thin, glossy coat. Cutting into rectangles while still slightly warm gives you clean, even bars.

Chef Tips

• Let the honey mixture cool completely before adding to the flour. Hot liquid will partially cook the egg and make the dough uneven.
• The dough should be thick but still slowly drop from a spoon. Add cold coffee a splash at a time if it’s too stiff.
• Spread the dough with a wet spatula. The honey makes it sticky, and a wet tool prevents it from pulling and tearing.
• Store in a tightly sealed tin. Pfefferkuchen actually improves over days and stays soft for weeks in a closed container.

Variations

• Add a pinch of white pepper for the traditional “pepper” in pfefferkuchen.
• Dip cooled bars halfway in melted dark chocolate for a more festive presentation.
• Use all-purpose flour instead of whole wheat for a lighter, less earthy version.