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Submitted by cherokee

YIELD

1 loaf

PREP

15 min

COOK

15 min

READY

90 min

Ingredients

2 2
LARGE LARGE EGGS
250 2.5E+2
GRAMS GRAMS SUGAR
250 2.5E+2
GRAMS GRAMS ALL-PURPOSE FLOUR
50 5E+1
GRAMS GRAMS CORNSTARCH
1 5
TEASPOON ML BAKING POWDER
1 15
TABLESPOON ML RUM
½ 0.5
EACH EACH CITRON
skin, grated *
1 1
TRACE TRACE CLOVES, GROUND *
1 1
TRACE TRACE ALLSPICE *
1 1
TRACE TRACE NUTMEG *
1 1
PINCH PINCH BLACK PEPPER *
1 5
TEASPOON ML CINNAMON
75 75
GRAMS GRAMS CANDIED LEMON PEEL
chopped *
1 1
X X ICING *

Directions

Beat eggs and sugar until fluffy, pour in gradually flour mixed with cornstarch and baking- powder, rum and the various spices.

Last knead in the candied lemon-peel.

Let rest dough for about one hour then roll out (approx.1 cm) and cut out small round biscuits, lay on a greased baking-sheet.

Bake in a preheated oven for about 10 to 15 to 190 to 200 cup Let cool down and cover with icing.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 566 5% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 38mg 2%
Total Carbohydrate 41g 41%
Dietary Fiber 2g 8%
Sugars g
Protein 19g
Vitamin A 2% Vitamin C 0%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Sodium
 

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