12 December 2007
Pfeffernüsse (German Spice Nuts)
These cookies turn out way better if you start to prepare the dough about 3-6 months before you want to bake them. I am not kidding!
ingredients:
500 g honey
500 g flour
2 egg yokes
10 g potash (potaske, Pottasche)
10 g salt of hartshorn (hjortetaksalt, Hirschhornsalz)
1 tsp cardamom
1 tsp allspice (allehånde, Piment)
1 tsp nutmeg (muskat)
1 tsp clover
1 tsp pepper
2 tsp cinnamon
2 tsp ginger
powdered sugar
rum or water
instructions:
Mix flour and honey and let the dough sit in a dry and cool place for as long as you can wait. (It will taste best if you wait for a few months.)
Add all other ingredients (and maybe a little water) and let the dough sit in the fridge over night.
Form dough into small balls and bake at about 175°C for 6 - 10 min. Let cookies cool and cover them with frosting made of powdered sugar and rum (water if you prefer that).
ingredients:500 g honey
500 g flour
2 egg yokes
10 g potash (potaske, Pottasche)
10 g salt of hartshorn (hjortetaksalt, Hirschhornsalz)
1 tsp cardamom
1 tsp allspice (allehånde, Piment)
1 tsp nutmeg (muskat)
1 tsp clover
1 tsp pepper
2 tsp cinnamon
2 tsp ginger
powdered sugar
rum or water
instructions:
Mix flour and honey and let the dough sit in a dry and cool place for as long as you can wait. (It will taste best if you wait for a few months.)
Add all other ingredients (and maybe a little water) and let the dough sit in the fridge over night.
Form dough into small balls and bake at about 175°C for 6 - 10 min. Let cookies cool and cover them with frosting made of powdered sugar and rum (water if you prefer that).
Labels: recipe
# posted by me @ 16:06 
Subscribe to Posts [Atom]
