Pfeffernüsse from Great Cookies: Secrets to Sensational Sweets by Carole Walter

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Notes about this recipe

  • FromScratch on December 04, 2023

    Nice citrus, not nearly spicy enough, but by day two the texture was perfectly chewy. I made them 15 grams apiece but still 14 minutes baking time.

  • ashallen on April 20, 2021

    I never liked the store-bought pfeffernusse I crossed paths with as a kid, despite their heavy sugar coating - rock-hard, sawdusty-dry, stale-tasting. These, however, are really good. Very nice orange-spice flavor. Definitely "firm" on the outside (as the headnote mentions) but chewy inside and not dry. Using ~10 g dough per cookie produced the specified yield. Dough was a bit sticky after mixing but chilling helped. I used insulated cookies sheets vs. single-ply and was able to skip the buttered parchment paper by removing the cookies with a sharp spatula while still warm. I substituted homemade candied citron for the candied lemon peel (didn't have) and that flavor worked really well. Cookies came out darker than the book photo. Also, there was more than enough powdered sugar for a solid coating rather than the photo's delicate sprinkle. Cookies got "firmer" after a few days - I ended up adding a brown sugar bear to the storage container to keep them softer/chewier.

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