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Ingredients
Ingredients
- 2 Eggs
- 230g Light Brown Sugar
- 2 tablespoons Marzipan
- 250g Plain Flour
- 1 teaspoon Baking Powder
- 1½ teaspoon Ground Mixed Spice
- 1 teaspoon Ground Black Pepper
Glaze
- 3 Egg Whites
- 480g Icing Sugar
- 1 teaspoon Kirsch (optional)
Directions
1.
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Beat the eggs and sugar until pale and fluffy |
2.
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Fork in the softened marzipan, then beat until combined |
3.
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Sieve the dry ingredients together in a separate bowl, then add to the egg mixture |
4.
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Turn out onto a lightly floured surface, and knead into a soft dough. |
5.
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Cover in cling film, and chill in the fridge for an hour |
6.
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Preheat the oven to Gas Mark 3 / 325°F / 160°C |
7.
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With lightly floured hands, roll the mixture into small balls (approx 3cm across) |
8.
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Bake for about 16-18 minutes until starting to turn golden. |
9.
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For the glaze, you will need 1 part egg white to 4 parts icing sugar, so weigh your egg whites. |
10.
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In a scrupulously clean bowl, beat the egg whites until white and stiff. |
11.
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Gradually fold in the icing sugar until smooth and add the Kirsh if you are using it |
12.
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Dip each biscuit and shake off any excess. There really is no getting around it - its much easier to just get your fingers right in there. | |
13.
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Place on a cooling rack that has kitchen roll underneath to catch the drips, and allow a few hours for it to dry |
Note
Once completely dry top and bottom, you can store them for upto 8 weeks in an airtight container.
You can make the dough in advance, and freeze it for months. Freeze them on a baking tray, then when fully frozen you can 'decant' into a freezer bag, removing as much air as possible.