Pfeffernuesse - Authentic German Christmas Cookies aka pepper nuts

Ingredients

• 100 g Honey (light, liquid honey)
• 100 g Unsalted Butter (cut into cubes, softened)
• 150 g Granulated Sugar (white granulated)
• 300 g All-Purpose Flour (sifted)
• 100 g Ground Almonds (finely ground, unsalted)
• 2 tbsp Mixed Spices (blend of ground cinnamon, cloves, nutmeg, cardamom, ginger (equal parts))
• 1 tsp Cream of Tartar
• 2 tbsp Dark Rum (aged, for flavor)
• 1 Egg (large, at room temperature)
• 200 g Powdered Sugar (sifted)
• 2 tbsp Lemon Juice (freshly squeezed)

Instructions

1. Melt Honey, Butter, and Sugar

   Combine honey, butter, and granulated sugar in a small saucepan over low‑medium heat. Stir constantly until the butter melts and the mixture is smooth.

   Time: PT5M

2. Cool the Sweet Mixture

   Remove the saucepan from heat and let the honey‑butter mixture sit, stirring occasionally, until it reaches lukewarm temperature (about 30‑35°C).

   Time: PT10M

3. Sift Dry Ingredients

   Sift the all‑purpose flour into a large mixing bowl. Add the mixed spices and ground almonds, then whisk to distribute evenly.

   Time: PT5M

4. Combine Cream of Tartar, Rum, and Egg

   In a small bowl, whisk together the cream of tartar and dark rum. Add the egg and beat until fully incorporated.

   Time: PT2M

5. Mix Wet and Dry Ingredients

   Add the rum‑egg mixture and the lukewarm honey‑butter mixture to the flour bowl. Stir with a wooden spoon or spatula until a stiff, uniform dough forms.

   Time: PT5M

6. Rest the Dough

   Sprinkle a thin layer of flour over the dough surface, cover the bowl tightly with plastic wrap, and let it sit at room temperature (about 68°F / 20°C) for 1–3 days. Traditional recipes allow 4–8 weeks for maximum flavor.

   Time: PT0M

   Temperature: 68°F

7. Knead the Aged Dough

   After the resting period, lightly flour a work surface and knead the dough for 3–5 minutes, working in small increments because the dough will be stiff.

   Time: PT5M

8. Shape the Cookies

   Portion the dough using a small cookie scoop (about 1‑teaspoon each) or roll into small balls and flatten slightly to the classic peppernut shape.

   Time: PT10M

9. Bake the Peppernuts

   Place the shaped cookies on a parchment‑lined baking sheet, leaving a little space between them. Bake in a pre‑heated oven at 350°F (175°C) for 12 minutes, or until the edges are firm and the tops are lightly browned.

   Time: PT12M

   Temperature: 350°F

10. Prepare Lemon Glaze

    While the cookies bake, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and slightly runny.

    Time: PT5M

11. Glaze the Cookies

    Allow the baked cookies to cool completely on a wire rack. Brush or drizzle the lemon glaze over each cookie, then let the glaze set until dry.

    Time: PT5M

12. Final Drying and Storage

    Let the glazed cookies dry for about 30 minutes, then store them in an airtight container or tin can. For optimal flavor, let them mature for another 4–6 weeks before serving.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g