Pfeffernusse Recipe - Allrecipes.com
Pfeffernusse Recipe

Pfeffernusse

Recipe by  

"These nut-sized cookies are spiced with ginger, cinnamon, cardamom, and pepper. They are called Pepperkaker, in Norway."

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Ingredients Edit and Save

Original recipe makes 16 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F.
  2. Combine dry ingredients and set aside.
  3. In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
  4. Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
  5. Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
  6. Cool and store in airtight containers for 3 days to mellow flavors.
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Reviews More Reviews

Dec 03, 2006

I love these cookies. They remind me of my grandmother's cookies from Germany. I make the recipe exactly as is BUT after I pull them from the oven I put them in a bag of powdered sugar and coat them. Then I let them sit for 3 - 5 days. Sometimes I coat them again with powdered sugar before serving.

 
Feb 23, 2009

My favorite of the Pfeffernusse recipes... it tastes like the ones my grandmother makes. I did both a normal batch, and following another reviewer's suggestion, a batch with double the spices (except pepper). I like it better with the stronger spices and flavors.

 

19 Ratings

Nov 21, 2007

Nice crunchy cookie, great for the holidays. I did double the spices (except the pepper) and was still wishing for more spiced flavor, so I'd probably triple them next time. I also cut the sugar down to 1 c. and it was still just the right amount of sweetness.

 
Dec 12, 2003

Very unusual flavor for a cookie- very spicy and not especially sweet. I enjoyed them for breakfast with a cup of tea.

 
Mar 01, 2008

These cookies are fabulous! Not a sweet treat, but a wonderful spicy cookie. My husband loves Pfeffernusse, and I had never made them. He raved about them. Warn the readers that the dough is dry and crumbly. I was afraid I had put too much flour in, and made a second batch! But they came out great. Took the second dough and froze it to bake them off for when my adult kids come for a visit.

 
Dec 10, 2006

I loved these! I ran out of cardamom, so I used some nutmeg and cloves in place. I also added vanilla and about 1 tablespoon of honey. These are great with black coffee! I later thought adding in orange or lemon zest would be a lovely variation. Thanks for the recipe!

 
Dec 30, 2007

I was looking for a recipe that had a different unique taste to it. These sounded good so I made them according to the recipe, adding in the optional almonds. (I toasted them first in the oven before I added them and it made a wonderful difference) ~ This recipe was GREAT. I didn't want to give any of them away! If you like exotic different flavors with a little pinch of spice, you will love these. AWESOME!

 
May 10, 2011

I am a firm believer in trying the original recipe before making modifications, unless of course there is an obvious error in the ingredients. I followed the recipe exactly and really enjoyed the flavor of these cookies. I didn't add the almonds because I'm not a big fan of nuts in desserts. If you are not a fan of cardamom, you probably won't like these cookies. The cardamom flavor was definitely present, but not overpowering. Definitely follow the instructions and only add 1/2 cup of the flour mixture at a time. The last 1/2 cup to Cup of flour you will probably want to knead the dough by hand. Don't expect a very big cookie. They don't grow much bigger than the inch ball you originally rolled them into. My children and my husband really liked the cookies. It was a very easy recipe and one that I will be making again.

 

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Nutrition

  • Calories
  • 51 kcal
  • 3%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 42 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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