Pfeffernusse: German iced gingerbread cookies. These little crunchy cookies get better with time

Ingredients

• 1/2 cup Raw Almonds (Will be processed into almond meal; keep raw and unsalted)
• 1/4 cup Almond Meal (Coarse texture; pulse almonds 10‑15 seconds in a blender)
• 2.25 cups All-Purpose Flour (Sifted)
• 0.5 teaspoon Baking Soda
• 0.25 teaspoon Salt
• 3.5 teaspoons German Gingerbread Spice Mix (LEP Cook blend; contains cardamom, mace, green cardamom, etc.)
• 0.25 teaspoon White Pepper
• 5 tablespoons Unsalted Butter (Cut into cubes; can substitute salted butter if needed)
• 0.5 cup Brown Sugar (Packed)
• 0.33 cup Honey (Preferably mild-flavored)
• 3 tablespoons Heavy Cream
• 1 Large Egg (Room temperature)
• 2.5 cups Powdered Sugar (Sifted)
• 3 tablespoons Hot Water (From the tap, heated)

Instructions

1. Make Almond Meal

   Place 1/2 cup raw almonds in the blender and pulse for 10‑15 seconds until coarse; avoid over‑processing into butter.

   Time: PT15S

2. Combine Dry Ingredients

   In a large mixing bowl whisk together 2 ¼ cups flour, ½ tsp baking soda, ¼ tsp salt, 3½ tsp German gingerbread spice mix, ¼ tsp white pepper, and the ¼ cup almond meal.

   Time: PT2M

3. Prepare Caramel‑Honey Wet Mix

   In a saucepan melt 5 tbsp butter over medium heat. Add ½ cup brown sugar, ⅓ cup honey, and 3 tbsp heavy cream. Stir until fully melted and smooth, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Cool Wet Mix Slightly

   Remove the saucepan from heat and let the mixture cool for 5 minutes so it does not scramble the egg.

   Time: PT5M

5. Incorporate Egg

   Add 1 large room‑temperature egg to the cooled wet mixture and whisk until fully incorporated.

   Time: PT1M

6. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients bowl. Stir with a wooden spoon until a sticky dough forms; almond meal will be visible.

   Time: PT2M

7. Chill Dough

   Transfer the dough onto a piece of plastic wrap, flatten into a disc, wrap tightly, and refrigerate for at least 12 hours (up to 2 days).

   Time: PT12H

8. Preheat Oven & Prepare Baking Sheet

   Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

9. Shape Cookies

   Using a 3/4‑inch cookie scoop, portion out dough onto the prepared sheet, spacing 2 inches apart. Slightly flatten each ball.

   Time: PT5M

10. Bake Cookies

    Bake for 15 minutes, rotating the sheet halfway through for even browning.

    Time: PT15M

    Temperature: 350°F

11. Cool Cookies

    Remove from oven and let cookies cool on the sheet 5 minutes, then transfer to a cooling rack to cool completely.

    Time: PT10M

12. Make Powdered Sugar Glaze

    In a small bowl whisk together 2½ cups sifted powdered sugar and 3‑4 tbsp hot water until smooth and drizzle‑able.

    Time: PT2M

13. Glaze Cookies

    Using a spoon or small spatula, drizzle the glaze over each cooled cookie. Let glaze set 5 minutes before serving or storing.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

25 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Raw Almonds: Almond flour (use 1/4 cup)
• Instead of Almond Meal: Almond flour
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
• Instead of Baking Soda: Baking powder (use 1 1/2 tsp)
• Instead of Salt: Sea salt
• Instead of German Gingerbread Spice Mix: Gingerbread spice blend (store‑bought)
• Instead of White Pepper: Black pepper (use a pinch)
• Instead of Unsalted Butter: Margarine
• Instead of Brown Sugar: White sugar (use 1/2 cup)
• Instead of Honey: Maple syrup
• Instead of Heavy Cream: Half‑and‑half
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Hot Water: Milk for a richer glaze

Equipment Needed

• Blender
• Mixing Bowl
• Saucepan
• Measuring Cups and Spoons
• Wooden Spoon or Spurtle
• Cookie Scoop (3/4‑inch)
• Baking Sheet
• Parchment Paper
• Plastic Wrap
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Pulse almonds only 10‑15 seconds to avoid turning them into almond butter.
• Cool the caramel‑honey mixture before adding the egg to prevent curdling.
• Chill the dough for at least 12 hours for proper texture.
• Rotate the baking sheet halfway through baking for even color.

Chef Tips from the Video

• Toast the raw almonds lightly before blending for a deeper nutty flavor.
• For extra spice depth, add a pinch of ground cloves or nutmeg to the dry mix.
• If you prefer a firmer cookie, bake an additional 2‑3 minutes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Can sit at room temperature in a sealed tin for up to 3 days.

Make-Ahead Tips

• The dough can be prepared up to 2 days in advance and kept refrigerated.
• Glaze can be made a few hours ahead; store covered at room temperature.

Frequently Asked Questions