Cardamom snap cookes (Knerken) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 22) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • laurenlangston on February 05, 2017

    The first recipe I've tried out of this book. They turned out great! Let's be honest though, brown butter and cardamom isn't a tough sell for me. I was super precise about weighed measurements. Used Bob's Red Mill AP flour and Amish roll (salted) butter, let dough rest for 2 hours. Easy to cut with a knife. Baked for 15 minutes at 350F convection. The ammonia takes getting used to but of course the eye-watering smell bakes out.

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