Pfeffenuse Recipe Video
Chef John Gallagher from The Restaurant School in Philadelphia, PA prepares Pfeffenuse, a traditional German Cookie. Chef Gallagher is cooking in Miele showroom in Princeton New Jersey for Philadelphia Magazines Guide to Holiday Entertaining.
Ingredients
Cookie
¾ cups Brown sugar
1/8 c plus 2 tea. Shortening
1 cup Honey
1 large Egg
1/8 cup Milk
1 ¼ tbl. Baking Soda
1 ¼ tbl. Cinnamon
¾ tbl. crushed Anise Seed
1 ¼ tea. Salt
1 oz or 2 tbl. Diced Citron Peel
1 oz or 2 tbl. Diced Orange Peel
1 oz or 2 tbl. Diced Lemon Peel
1/2 cup Ground Walnuts
4 ¾ cups Cake Flour
Finishing
8 oz. egg whites
1# fondant icing
Directions
In a standing mixer with a paddle attachment, beat the brown sugar and the shortening until light and creamy. Add the honey, eggs, milk, baking soda, cinnamon, crushed anise seed and the salt. Stir till blended. Scrape the bowl with a rubber spatula, especially the bottom of the bowl. Mix the peels and the nuts with the flour. Stir into the cookie mixture and mix till combined. Remove the mix from the bowl and chill briefly. This will make the dough easier to shape. Roll the dough into tubes about 1” thick. Slice the tubes into individual cookies about ½” thick. Dust the cookies with all-purpose flour. (I prefer rye flour as it complements the taste) Roll the cookies into small balls. Place the cookies onto parchment paper lined sheets and bake in a 350° oven until slightly firm. (Approx. 15 minutes depending on your oven and how big you rolled the cookies!) Remove from the oven and prepare the finishing recipe.
Finishing
Whip the egg whites with an electric mixer until a soft peak is formed. Melt the fondant in a small pot over a medium flame until the fondant comes to a boil. Be careful not to overheat the fondant it will burn! Pour the fondant very slowly into the egg whites while they are whisking. The eggs must be whipping at the time you pour the fondant in or they will cook and you will have to start all over again. Whip until the egg whites are a medium to stiff peak.
To finish the cookies, place some of the baked cookies into a large bowl. Only fill half way or you may crush the cookies. Add a handful of the whipped whites. Fold the meringue and the cookies together gently to fully coat the cookies. Then add a scoop or two of powdered sugar to the cookies and fold again to fully coat the cookies. Place in a large sifter and roll the cookies around. This will round them and make them look perfect. Continue this procedure for all of the cookies.
For more information please visit: chefskitchen for more videos like this. We have more recipes and videos there.
Finishing
Whip the egg whites with an electric mixer until a soft peak is formed. Melt the fondant in a small pot over a medium flame until the fondant comes to a boil. Be careful not to overheat the fondant it will burn! Pour the fondant very slowly into the egg whites while they are whisking. The eggs must be whipping at the time you pour the fondant in or they will cook and you will have to start all over again. Whip until the egg whites are a medium to stiff peak.
To finish the cookies, place some of the baked cookies into a large bowl. Only fill half way or you may crush the cookies. Add a handful of the whipped whites. Fold the meringue and the cookies together gently to fully coat the cookies. Then add a scoop or two of powdered sugar to the cookies and fold again to fully coat the cookies. Place in a large sifter and roll the cookies around. This will round them and make them look perfect. Continue this procedure for all of the cookies.
For more information please visit: chefskitchen for more videos like this. We have more recipes and videos there.
