Old Fashioned Pfeffernusse (Peppernuts) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup butter
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 egg
1/2 cup sweet cream
2 Tbsp. honey
1/3 cup dark Karo syrup
1 tsp vanilla
1 and 1/2 oz. pure anise extract
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp pepper
1/4 tsp allspice or cardamom
1/2 tsp salt
1/2 tsp soda
1/2 tsp cream of tartar
1/4 tsp baking powder
1 cup finely ground blanched almonds (optional)
4-5 cup unbleached flour
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Directions: |
Directions:You will need a large mixer and a stone slab for rolling out and cutting dough.
Mixing: Mix dry spices in a small bowl. Grind nuts in food processor. In mixer combine butter, sugar, egg and other liquid ingredients until creamy. Add premixed spices and nuts (optional). Mix well and add flour a cup at a time until dough reaches desired consistency. Dough should be stiff and dry but not crumbly. Consistency is correct when dough peels cleanly from sides of bowl and agitator. Form dough into a ball and wrap in waxed paper or place in tight container. Save butter wrappers with dough. Refrigerate or freeze overnight or up to 2 weeks.
Baking: Preheat oven to 400º. With large knife cut dough chunks about 1/2 size of fist. Work chunks by hand and roll out on stone slab forming ropes about thickness of finger. Cut in nugget sized pieces using sharp knife. Place on lightly greased baking sheet (using saved butter wrappers). Baking sheet should hold 12-15 doz. Bake 10 to 12 minutes or until tops begin to turn golden brown. Allow to cool completely before removing from baking sheet. Store in tight container.
Hints: Dough must be very stiff. Cold dough should work like clay. Too much flour makes dough crumbly and difficult to form into ropes. Dough should not be too sticky. If too sticky add flour or flour your hands while working dough. If too dry, add a little cream or melted butter. Ropes should be uniform. Experts take pride in small peppernuts. Baking time affects consistency and flavor. If peppernuts do not come off sheet cleanly after cooling they may be underbaked. For softer peppernuts, cover with a towel while cooling. |
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Personal
Notes: |
Personal
Notes: When I was a kid my grandmother's peppernuts were a longed for treat. I tried many recipes before settling on this as coming close to what hers were like. These have become a Christmas tradition. This recipe yields authentic old fashioned flavor and nuttiness. Three batches of dough will almost fill a gallon ice cream pail. A gallon of dough makes enough peppernuts to fill a large popcorn tin. Mixing time for three batches--about 90 min. including clean up. Rolling out, cutting and baking off a gallon of dough takes about 3 hours.
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