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
Transcribed cooking instructions as a concept can be found way back into history, at least as far back into history as pharonic Egypt, and maybe further still. However, generally, these ancient records were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to food historians are a few ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in The time of the romans around 25BC a man called Apicius assembled a few documents detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into starters, entrees and dessert, a very modern way of dining. Aspicius describes how the Romans made use of many different aromatic flavours, including a few that will be familiar to modern cooks like basil, mint and asafoetida. For the decades that followed, the powerful families of the West competed to offer the most exotic meals, and as a result the best chefs and their recipes could command a high salary. Nevertheless, it was during the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. The arrival of television brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Pfeffernuesse (German Peppernuts) recipe.
