Peppernuts (German Pfeffernuesse)
4 cups flour
3 level tsp baking powder
1 1/3 cup sugar
1/2 tsp lemon flavoring
2 pinches of ginger (1/4 tsp)
2 pinches cardamom (1/4 tsp)
2 pinches nutmeg (1/4 tsp)
2 pinches pepper (1/4 tsp)
1 barely heaping tbsp cinnamon
2 eggs
6 tbsp milk or water
2 oz ground almonds
2 oz finely cut citron
Mix together sugar and eggs. Add sifted dry ingredients alternately with milk or water. Mix in citron and almonds. Roll dough out about 1/2 inc. thick and cut in small shakes. (The dough can be rolled into long ropes and then cut into 1/2 in pieces.) Bake for 15 minutes at high heat on a greased baking sheet. Glaze with a mixture of 2 cups powdered sugar and 3 tbsp hot water.
Store in closed container to mellow.
I received this recipe from a German friend.
- - Mrs. Peter Lindberg
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
[Her husband taught German language at my high school.]
4 cups flour
3 level tsp baking powder
1 1/3 cup sugar
1/2 tsp lemon flavoring
2 pinches of ginger (1/4 tsp)
2 pinches cardamom (1/4 tsp)
2 pinches nutmeg (1/4 tsp)
2 pinches pepper (1/4 tsp)
1 barely heaping tbsp cinnamon
2 eggs
6 tbsp milk or water
2 oz ground almonds
2 oz finely cut citron
Mix together sugar and eggs. Add sifted dry ingredients alternately with milk or water. Mix in citron and almonds. Roll dough out about 1/2 inc. thick and cut in small shakes. (The dough can be rolled into long ropes and then cut into 1/2 in pieces.) Bake for 15 minutes at high heat on a greased baking sheet. Glaze with a mixture of 2 cups powdered sugar and 3 tbsp hot water.
Store in closed container to mellow.
I received this recipe from a German friend.
- - Mrs. Peter Lindberg
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
[Her husband taught German language at my high school.]
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