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Peppernuts Christmas Cookies look a little like mushrooms. Their taste is really amazing with all the spices and especially with the pepper in it. Follow my recipe for how to bake Peppernuts for Christmas and keep them in an airtight container so they stay soft.
INGREDIENTS
Dough
- 5 Eggs
- 300 g Light Brown Sugar
- 200 g Sugar regular
- 1 Lemon zest of it
- 1 pinch Salt
- ¼ tsp ground Cinnamon
- ¼ tsp ground Nutmeg
- ¼ tsp ground Ginger
- ¼ tsp ground Allspice
- ¼ tsp ground Cardamom
- ¼ tsp Gingerbread Spice recipe on this blog
- ½ tsp ground White Pepper
- 60 g candied Lemon Peel
- 60 g candied Orange Peel
- 3 g Ammonium Bicarbonate (Baker’s Ammonia)
- 20 ml Rum
- 750 g Flour All Purpose
Frosting
- 250 g Confectioners Sugar
- 2 tbsp Milk plus some more if needed
- some Rum Extract
- 1 bar semisweet Chocolate
INSTRUCTIONS
- Use a mixer to whisk the eggs while slowly adding the brown and the white sugar. Whisk for about 10 minutes, the egg mass should be foamy and most of the sugar dissolved.5 Eggs,300 g Light Brown Sugar,200 g Sugar
Chop the candied lemon and orange into smaller pieces. Add this and all the spices and the salt to the egg mass.
Grate the lemon skin for the lemon zest and add it to the egg mass.
Slowly mix the ingredients into the mass.
1 Lemon,1 pinch Salt,¼ tsp ground Cinnamon,¼ tsp ground Nutmeg,¼ tsp ground Ginger,¼ tsp ground Allspice,¼ tsp ground Cardamom,¼ tsp Gingerbread Spice,60 g candied Lemon Peel,60 g candied Orange Peel,½ tsp ground White PepperDissolve the Ammonium Bicarbonate in the rum.
Switch to a kneading attachment and slowly add the rum and the flour to the egg mass. Knead just long enough to get a smooth dough.
3 g Ammonium Bicarbonate,20 ml Rum,750 g Flour- Cover the dough and let rest in the fridge for one hour.
- Preheat the oven to 180°C / 350°F.
Remove the dough from the bowl and shape it into a log. If the dough is sticky, add a little flour.
Cut the log into 4 even pieces and shape each piece into a thinner log.
Cut slices of the size of a hazelnut from the log and repeat with the entire dough.
Shape each slice into a sphere and set it on a baking sheet with parchment paper. Keep some distance between the spheres since they will get larger during baking.
- Bake for about 16 to 20 minutes – the time is up when the Pfeffernüsse just start to get light brown.
- Let the Peppernuts cool completely.
- Mix the confectioner’s sugar with the milk and rum extract. Dip each of the Peppernuts with the round side into the mix to glaze them. Leave the bottom as is. Let dry completely.250 g Confectioners Sugar,2 tbsp Milk,some Rum Extract
Melt the chocolate (in the microwave or over a pot of hot water) and dip the bottom of the Peppernut into the chocolate. Put them on parchment paper and let set.
Enjoy!
1 bar semisweet Chocolate
