We’ve reached the half-way point in this year’s 12 Bakes of Christmas, so I thought it would be nice to return to a bit of a festive classic. I’ve made a batch of Pfeffernüsse, but have added a but of a citrus twist to them.
Pfeffernüsse are one of my favourites, and I can much through a whole pile of these. Pretty miraculous for something that doesn’t even contain chocolate!
This is a comparatively “easy” Pfeffernüsse recipe. Many recipes tell you to make various syrups, then let it cool, work in the flour and let it sit overnight or even for days to let the flavours develop. Not here. You can make them and bake them right away, with no need to leave it resting over night occupying valuable space in your fridge that could be chilling eggnog or champagne instead.
There is only one “fiddly” bit here, which is making sure that the Pfeffernüsse are soft. This is worth doing, as it ensures that they have a good, rich flavour when you bite into them. You’ve got two choice here – add some pieces of soft bread to a tin with the baked but unglazed cookies, replacing the bread as it gets hard, until the cookies are soft, which can take a few days. Or use my cheat’s express method – I put the Pfeffernüsse on a wire tray, and then hold that tray above steam from a pan of water or a boiling kettle for a few seconds. Do this twice, then pop them back in an airtight tin. Repeat this the next day, and you should find that they have softened up nicely.
To finish, I have dipped my Pfeffernüsse in icing, as they remind me of the ones you buy with their crisp, brittle icing. I used a couple of spoonfuls of Acqua de Cedro, a liqueur made with citron and like a posh version of limoncello with a sharp, citrus flavour, but you can equally use Grand Marnier or Cointreau. Now, you might be looking at these pictures and notice how amazingly white my icing looks – and it does seem just like snow! Well, the reason that it looks so brilliant is that I cheated (gasp!). I use a small dash of white food colour with the icing, so that it had that bright, snowy appearance. It doesn’t change the flavour and you can happily skip it, but in the interests of full disclosure I feel I should say that I’ve used it in case someone makes these and is surprised that they don’t look quite as white!
How you flavour them is up to you – I’ve used a mixture of spices, plus candied orange peel. You can make these extra-citrussy with the addition of some orange zest, or get creative and go for something completely different – cardamom and lemon anyone? Or convert to the dark side…cinnamon and cloves for flavour, and then dipped in dark chocolate? Now that would be pretty sensational!
To make Citrus Pfeffernüsse (makes 20):
For the Pfeffernüsse
• 125g caster sugar
• 1 large egg
• 20g candied orange peel, finely chopped
• 50g ground almonds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon mixed spice
• 1/4 teaspoon ground nutmeg
• pinch white pepper
• 1/2 teaspoon baking powder
• 125g plain flour
For the glaze
• 100g icing sugar
• 1/2 teaspoon white food colouring (optional)
• orange liqueur or water
• cubes of candied peel
1. Put the egg and sugar in a bowl. Mix well until thick and creamy (around 5 minutes).
2. Fold in the chopped orange peel, ground almonds and spices and mix well.
3. Combine the flour and baking powder, then mix into the wet ingredients until you have a smooth dough – it will slightly sticky, but you should be able to roll pieces into balls. If too dry, add a few drops of water; if too wet, add a tiny sprinkle more flour.
4. Pinch off small walnut-sized pieces of the dough. This is best done with damp hands to prevent the dough sticking. If you’ve very precise, weigh the dough, divide by 20, then make sure each piece is the same weight (mine were 17g each…)
5. Bake the Pfeffernüsse at 180°C for 15 minutes until golden and puffed, turning the tray half-way. When baked, remove and leave to cool on a wire rack. Transfer the cold cookies to an airtight tin and add a slice of bread – this will soften the Pfeffernüsse. Replace the bread when dry.
6. To glaze, mix the icing sugar with white colouring (if using) and enough water or liqueur to get a thick but smooth icing – think really thick double cream. Dip each cookie in the icing, shake off the excess, put some pieces of candied peel on top and leave to set.