Ingredients
3 1/2 cup flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves
1/4 tsp salt
1/4 tsp pepper
1/4 tsp mace
4 each eggs
2 cup sugar
1 grated peel of 1 lemon
1/2 cup candied citron,fine chopped
1/2 cup unblanched almonds, ground
3 tbsp brandy
Directions
Stir together flour, cinnamon, basking powder, nutmeg, allspice,
cloves, salt, pepper and mace; set aside. In a large bowl beat eggs
at medium speed of mixer until fluffy. Gradually beat in sugar.
Continue beating 15 minutes longer or until thick and fluffy. Add
flour mixture in thirds, adding lemon peel, citron, and almonds to
last third and blending thoroughly after each addition. Turn half the
dough out onto lightly floured surface. Roll out 1/2 inch thick. Cut
with 1-inch round cutter (inside of doughnut cutter works well) and
place 1 inch apart on greased cookie sheets.
Reroll scraps. Let stand uncovered at room temperature overnight.
When ready to bake, turn cookies over so moist side is up; put drop
of brandy in center of each. Bake in preheated 300 degree F. oven 20
minutes or until cookies "pop" and are baked through. (Break one in
half; if not sticky, it's done.) Remove to racks to cool. Makes 90
cookies. NOTE cookies improve with age. Store in tightly covered
container. Add a piece of apple to container a few days before
serving to soften them. Per cookie: 48 cal, 1 g pro, 9 g car, 1 g
fat, 11 mg chol.
A drop of brandy on the top before baking causes them to "pop,"
giving them a characteristic topknot.
Recipe from: Womans Day/December 18, 1979 copyright 1979 by Rawson,
Wade Publishers, Inc. Reprinted by permission of Rawson, Wade
Publishers, Inc. From Christmas Cookies and Candies by Barbaara Myers.
Servings: 25 servings
Pfeffernuesse (German Peppernuts) Recipe brought to you by Recipe Ideas
Categories: German; Nut
The History of Recipes
Historians have proved the existance of recipes back into history, in fact as far into history as the Egyptians, and maybe further still. Having said that, these, old cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
During Roman times around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of his times made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, rue and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new culinary innovations created a surge in books on cookery, the majority of which are kept safe in private collections. By the arrival of the 1900s, recipe publications are greatly in demand due to more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Pfeffernuesse (German Peppernuts) recipe.
