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Pfeffernusse (Peppernuts)

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Recipe

Pfeffernusse (Peppernuts) recipe

 

Yield

48 servings

Prep

15 min

Cook

15 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
20 ounces corn syrup, dark
2 cups sugar
granulated
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1 cup butter
plus 1 cup lard, or, 2 c crisco
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1 teaspoon salt
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4 large eggs
beaten slightly
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1 cup buttermilk
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3 teaspoons baking soda
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1 teaspoon anise oil
*
1 teaspoon cinnamon
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½ teaspoon cloves
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teaspoon ginger
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2 cups nuts
finely chopped
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10 cups all-purpose flour
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Ingredients

Amount Measure Ingredient Features
578 ml/g corn syrup, dark
473 ml sugar
granulated
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237 ml butter
plus 1 cup lard, or, 2 c crisco
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5 ml salt
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4 large eggs
beaten slightly
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237 ml buttermilk
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15 ml baking soda
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5 ml anise oil
*
5 ml cinnamon
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2.5 ml cloves
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1.7 ml ginger
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473 ml nuts
finely chopped
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2.4 l all-purpose flour
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Directions

Boil the corn syrup for 2 minutes, and then add the sugar, butter, and salt.

Stir until sugar and shortening are melted, then cool.

When cool, add remaining ingredients (except flour).

Add flour in increments until dough is very stiff.

Chill thoroughly (can even be frozen).

Roll chilled dough into rolls about the width of a finger.

Cut with a knife into small 'pillows'.

Pat pillows flat and bake in moderate oven (350 degrees F, maybe 8 to 10 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 25127% from fat
 % Daily Value *
Total Fat 7g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 149mg 6%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 0%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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