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Pfeffernusse German Peppernuts Recipe
|Flour||3 Cup (48 tbs), sifted|
|Pepper white||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Finely chopped blanched almonds||1⁄3 Cup (5.33 tbs)|
|Mixed candied orange peel and citron||1⁄3 Cup (5.33 tbs), chopped|
Calories 709 Calories from Fat 130
% Daily Value*
Total Fat 14 g21.9%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 158.6 mg
Sodium 54.9 mg2.3%
Total Carbohydrates 129 g43%
Dietary Fiber 6.1 g24.3%
Sugars 51.2 g
Protein 19 g38.1%
Vitamin A 4.4% Vitamin C 19.4%
Calcium 11.2% Iron 32.7%
*Based on a 2000 Calorie diet
Beat eggs until frothy, slowly add sugar, and continue beating until thick and lemon colored.
Slowly mix in flour, then almonds and fruit peel.
Wrap in foil and refrigerate 2-3 days.
When ready to bake, preheat oven to 350° F.
Roll, about 1/3 of dough at a time, 1/4"-1/2" thick and cut with a 1 3/4" round cutter.
Space cookies 1" apart on greased baking sheets and bake 15-18 minutes until light brown.
Cool on wire racks and store with 1/2 an apple in a covered container 1-2 weeks before eating.
If you like, dredge in vanilla sugar or dust with confectioners' sugar before serving.