Pfeffernusse is a German spice cookie. They are generally dark on the inside with a powdered sugar look on the outside.
I was interested in the recipe because it was just a little different. Being light, there was bound to be a different taste.
They do indeed taste different. They have a more citrus taste than the heavy cardamom of the dark pfeffernusse.
The cookie still has the spice of the traditional pfeffernusse. And it is still the hard little disk.
The cookie does not expand during cooking, so the shape you cut it will stay that shape. Drying the cooking may help with this a bit.
My husband likes these cookies. I prefer a soft cookie, so they aren’t my favorite.
The still taste nice though.
LIGHT PFEFFERNUSSE
3 Eggs
1 Cup Sugar
3 Cups All Purpose Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/8 Teaspoon White Pepper
1 Teaspoon Cinnamon
1/8 Teaspoon Cloves
1/4 Cup Ground Almonds
1/2 Cup Candied Lemon Or Orange Peel
Beat eggs and sugar until frothy. Blend dry ingredients together. Stir into egg mixture. Add almonds and peel. Mix thoroughly with hands. Roll to 1/4 inch thick and cut into 1 inch rounds. Place on a lightly greased baking sheet. Cover with a towel and let dry overnight. Heat oven to 350 degrees. Bake 20 minutes.
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