The weather outside will soon be frightful! Another batch of peppernuts in the oven is so delightful. Made peppernuts
(using a different recipe) early in December and even though I kept thinking
about this one, I vowed to show some restraint! It might of worked . . . but
the thought of spicy cookies baking on a cold day was just too tempting.
Mixed up a batch of dough last night and can’t wait until they are out of the
oven.
Jennifer Kassebaum shared this recipe and
it is more typical of a traditional peppernut recipe.
Pfefferneuse /
Peppernuts: Spicy & Nutty
1 cup unsalted butter, room temperature
1 cup light or dark brown sugar
1 large egg
1 cup ground toasted* almonds or filberts
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cardamom**
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
- Cream butter with sugar.
- Add egg and nuts.
- Mix flour with spices, add to creamed mixture.
- Refrigerate overnight, or longer, to blend flavors. Note: The butter hardens when dough is refrigerated so allow it to come to room temp before proceeding to next step.
- Shape into pencil-sized logs. Note: Because of the nuts, the dough tends to crack as it is rolled. To overcome this, I work with small pieces at a time.
- Cut into thin rounds and place on an ungreased cookie sheet. (I put peppernuts on an ungreased silicon sheet.)
- Bake 8 minutes in a preheated 375° oven.
*To toast almonds, bake in a 350°
oven for 8 to 10 minutes. Cool and chop
or use a food processor.
**Cardamom is the third most
expensive spice and has a distinctive taste (great addition to the peppernut
rcipe above).
Recipe without photos . . .
Recipe without photos . . .
Pfefferneuse / Peppernuts: Spicy & "Nice" (never naughty) Nutty Peppernuts
1 cup unsalted butter, room temperature
1 cup light or dark brown sugar
1 large egg
1 cup ground toasted* almonds or filberts
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cardamom**
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
- Cream butter with sugar.
- Add egg and nuts.
- Mix flour with spices, add to creamed mixture.
- Refrigerate overnight, or longer, to blend flavors. Note: The butter hardens when dough is refrigerated so allow it to come to room temp before proceeding to next step.
- Shape into pencil-sized logs. Note: Because of the nuts, the dough tends to crack as it is rolled. To overcome this, I work with small pieces at a time.
- Cut into thin rounds and place on an ungreased cookie sheet. (I put peppernuts on an ungreased silicon sheet.)
- Bake 8 minutes in a preheated 375° oven.
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