PFEFFERNÜSSE

Pfeffernuesse, an integral part of German holiday traditions, embodies small, round, and exquisitely spiced cookies. Initially, these treats didn't captivate my palate, perhaps due to their intense flavors. However, as I've embraced baking them annually, I've developed a newfound appreciation for their spicy, chewy, and comforting essence.
To achieve the classic appeal, topping these cookies with a sugar glaze is often a customary choice. It elevates their visual charm and complements their rich taste.
One unique aspect of Pfeffernuesse is their tendency to enhance in flavor and texture over time. Traditionally, they're prepared ahead of the Christmas season and carefully stored in airtight containers. This aging process allows the robust spices to mellow gracefully, resulting in cookies that grow softer and more flavorful with time.
These delightful cookies, with their distinctive blend of spices and an aging process that refines their taste, continue to hold a cherished place in German holiday celebrations.

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HISTORY:
Since the 18th century, Offenbach am Main was world-famous for its Pfeffernüsse (spice cookies). The city was mentioned in encyclopedias, trade catalogs, diaries, and magazines in connection with this confectionery. The state of Hesse served Pfeffernüsse as a Hessian specialty at state receptions until 1980. They fell into oblivion in the 1980s for a period. The cookies are a light and soft pastry containing spices such as pepper, nutmeg, coriander seeds, and cinnamon. Allegedly, the recipe was created in 1757 by Offenbach confectioner Philipp Fleischmann. Even Goethe was fond of the pastry. 
Other regions create different styles of Pfeffernüsse and our recipe is a variation of Northern Germany and Southern Germany, the perfect blend. 

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WATCH HERE

PDF HERE

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WATCH HERE

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Pfeffernuesse Recipe

PDF RECIPE

Makes 48 cookies
Ingredients:

• ½ stick (56g) butter
• ¾ cup+3 Tbsp (250 g) sugar
• 2 cups (240g) flour
• 1 ½ tsp baking powder
• 1 ¼ tsp Rasel Hanout spice*
• 1 tsp cinnamon
• Zest 1 lemon
• 1 egg
• 3 Tbsp milk
• ¼ cup (50g) candied lemon peel

• Top With:
• 1 cup (100g) Powdered Sugar
• 1-2 tsp water or lemon juice
  

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Rasel Hanout spice:

• 1 tsp ground ginger
• 1 tsp ground cardamon
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp coriander seeds
• 1/2 tsp nutmeg
• 1/2 tsp turmeric
• 1/4 tsp ground black pepper
• 1/4 tsp ground white pepper
• 1/4 tsp cayenne
• 1/4 tsp anise seed
• 1/8 tsp ground cloves
• mix and store in glass jar

Instructions:

1. In a large mixing bowl mix butter, sugar, flour, baking powder, Spice, cinnamon, lemon zest, egg, milk and mix until a soft and uniform dough forms. The dough should not be overly sticky.
2. Then add the candied lemon peel.
3. Cut the dough into two even pieces.
4. roll into strands and cut into 1" pieces, roll each piece into balls
5. Preheat your oven to 350°F (180°C).
6. Place them on a parchment-covered cookie sheet.
7. Bake in the preheated oven for about 8-10 minutes or until the edges of the cookies are lightly golden. The cookies will still be pale in color.
8. Allow the cookies to cool completely on a wire rack.
9. Once cooled, whisk the glaze by mixing powdered sugar, lemon juice, or water until a thick glaze forms. Add more water or powdered sugar until the desired consistency is reached (watch video).
10. Let the glaze crust dry and Pfeffernüsse can be stored in an airtight container for up to 6-8 weeks.