Pfeffernuesse
Yield
1 loafPrep
15 minCook
15 minReady
90 minLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 250 | grams |
sugar
|
|
| 250 | grams |
all-purpose flour
|
|
| 50 | grams |
cornstarch
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | tablespoon |
rum
|
|
| ½ | each |
citron
skin, grated |
*
|
| 1 | trace |
cloves, ground
|
*
|
| 1 | trace |
allspice
|
*
|
| 1 | trace |
nutmeg
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 75 | grams |
candied lemon peel
chopped |
*
|
| 1 | x |
icing
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 2.5E+2 | grams |
sugar
|
|
| 2.5E+2 | grams |
all-purpose flour
|
|
| 5E+1 | grams |
cornstarch
|
|
| 5 | ml |
baking powder
|
|
| 15 | ml |
rum
|
|
| 0.5 | each |
citron
skin, grated |
*
|
| 1 | trace |
cloves, ground
|
*
|
| 1 | trace |
allspice
|
*
|
| 1 | trace |
nutmeg
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 5 | ml |
cinnamon
|
|
| 75 | grams |
candied lemon peel
chopped |
*
|
| 1 | 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.
