Pfeffernusse

These charming festive cookies are Pfeffernüsse — traditional German Christmas cookies, also popular in Denmark and the Netherlands. They’re a bit old-fashioned and often overlooked, but truly worth rediscovering. Their defining feature is a bold blend of warming spices, including black pepper, combined with citrus zest, molasses and a splash of brandy. Crisp on the outside, coated in a white icing, and perfectly balanced inside — neither too soft nor too hard. Do not reduce the amount of freshly ground pepper — it’s their signature touch, giving a gentle tingling warmth on the tongue ;). They may not be to everyone’s taste, but they’re absolutely worth trying. I highly recommend them!

Note: Instead of royal icing (made with egg whites), you can use a simple water icing (1 cup icing sugar mixed with 3–4 tablespoons boiling water) or simply dust the biscuits with icing sugar.

Makes about 4 dozen.

Ingredients for the pfeffernusse:

• 2 cups + 2 tablespoons plain flour
• ½ teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• a pinch of salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• ½ teaspoon ground cloves
• ½ teaspoon ground or freshly grated nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon freshly ground black pepper
• 115 g butter
• 170 g caster sugar
• 2 egg yolks (from large eggs)
• ½ cup finely chopped almonds
• 2 teaspoons finely grated orange zest
• 2 teaspoons finely grated lemon zest
• 6 tablespoons molasses
• 6 tablespoons brandy (or dark rum or whisky)

All ingredients should be at room temperature.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Add the almonds, molasses, alcohol and citrus zest, and mix until combined. Add the flour, baking powder, bicarbonate of soda, salt and all the spices. Mix until a dough forms. Transfer the dough to a bowl, cover with cling film and refrigerate for 8 hours up to 2 days, allowing the flavours to fully develop.

Line a baking tray with parchment paper. Roll the dough into balls using about 1 tablespoon (15 ml) of dough per biscuit. Place them well spaced apart. Keep the remaining dough chilled while baking.

Bake at 175°C for 12 – 14 minutes. The cookies should spread slightly, rise, crack gently and turn lightly golden. Remove and cool on a wire rack.

Ingredients for royal icing:

• 90 g egg whites
• 445 g icing sugar
• 5 – 7 drops lemon juice

Separate the egg whites a day in advance. Store covered in the fridge overnight — this helps strengthen them. Before use, strain through a fine sieve.

Mix all ingredients in a bowl using a paddle attachment on low speed for 10 – 20 minutes. Do not beat too quickly — this introduces air bubbles and can cause the icing to crack. The finished icing should be smooth, thick and hold its shape.

Dip each cooled biscuit into the icing (holding from the bottom), allowing excess icing to drip off. Place on a rack to set.

Enjoy!