I’m not sure I told you but I’m part German. Actually I’m just a quarter if you’re counting. And if you’re German, you’re probably counting, I know I do. Anyway, for as long as I can remember my German Great Grandmother, Oma, always made peppernuts around the holidays. Some of my first memories involved my brother and I going over to Oma’s house. These weren’t exactly dreamy memories, we were terribly scared of our great grandmother. Oma had deep, deep wrinkles, sunspots and a thick German accent, Cazee, do you vant ze ppeffernuse? I wasn’t scared of her peppernuts and would bravely exchange a hug and kiss for one of these sweet, spicy, nutty, citrus flavored cake-like cookie. She knew she could win us over with sweets. Smart lady.
Over the years my granny took over the tradition after it became too difficult (read dangerous) for Oma to make the confection. Gran always had them on hand for the holidays. The recipes says they keep indefinitely and my granny would keep them indefinitely. We would eat them even if they were brick hard. Come to think of it, I’ve only recently had them fresh. We were always told to dunk them in coffee to soften them up a bit. After a few dunks in my sugar, milk coffee, mind you I was 5, I was able to break through the outer skin and get to the soft, chewiness inside. Not only was I growing a strong addiction to peppernuts, coffee was also high on the list. While the recipe says they keep indefinitely, I recommend keeping them in an airtight container for about a week, if they last that long. They are best when fresh out of the oven. I’ve already had two. Or maybe it was three, but whose counting? Wink.
My mom now makes them because Granny is losing her sight and her desire to spend time cooking in the kitchen. I don’t blame her. Plus, I would rather not eat her 6 week old peppernuts, with or without coffee, sorry Gran. Regardless of who makes peppernuts, we all love and request them. It doesn’t seem like the holidays without having half a dozen right out of the oven.
Ingredients:
4 small eggs
2 C sugar
1/4 cup ground almonds
1/4 cup finely chopped citron
juice of 1/2 lemon with grated rind
7 TSP ground cinnamon
2 TSP ground cloves
4 C All Purpose Flour
4 TSP baking powder
Beat eggs and sugar for 15 minutes.
While sugar and eggs are beating, chop citron, grind almonds, grate and squeeze lemons. Sift baking powder, spices and flour together. Add dry ingredients to egg sugar mixture. Mix thoroughly to form a very stiff dough. Adding more flour if necessary.
Mom whipping up a few dozen pfeffernüsse
Scoop out a walnut size portion of dough. Roll dough in your hands to make a small ball. Roll them in more flour to keep from being sticky. Bake at 375 degrees for 15 minutes. Will keep indefinitely in a crock in a cool, dry place. Makes about 4 1/2 dozen pfeffernüsse.
Those look delicious! Case, I hope some make it back to Nashville with you ;-). Great pic of your momma!
Thank you for posting this! I am definitely going to try this recipe. I am 1/4 German too!
Hi there. Just stumbled across your blog via Domestic Reflections. I am an expat Brit living in the Netherlands. Throughout December (especially for Sinkterklaas celebrations on 5 Dec) the dutch have pepernoten by the bucket load. You cannot avoid them – they are given out in every store and every party. We also get them covered in chocolate and dusted with cocoa powder here. I’ve never made them but yours look delicious. And you’re right – they last forever. Enjoy.
my husband and i are part german too AND we make these for the holidays every year! you are the first person i’ve ‘met’ who knows about these…outside our family : )
Victoria, I would love to be in the Netherlands during December, I’ll have to try them with chocolate.
Holly, I’ve never met anyone else who knows about these either. I don’t understand why, they are so delicious.