Pfefferneuse / Peppernuts: Spicy & Nutty

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

1. Cream butter with sugar. 
   
2. Add egg and nuts. 
   
3. Mix flour with spices, add to creamed mixture.
   
4. 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.
5. 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.
   
6. Cut into thin rounds and place on an ungreased cookie sheet. (I put peppernuts on an ungreased silicon sheet.)
   
7. 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). 

Other Peppernut recipes at this site include:
Hint-of Anise

Molasses "Kiss"

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

1. Cream butter with sugar. 
2. Add egg and nuts. 
3. Mix flour with spices, add to creamed mixture.
4. 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.
5. 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.
6. Cut into thin rounds and place on an ungreased cookie sheet. (I put peppernuts on an ungreased silicon sheet.)
7. Bake 8 minutes in a preheated 375° oven.