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Marg CDN

Richard. Made the pfeffernusse, finally. I like them more today than yesterday, and less than...

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Joined: Dec 10, 2005

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Posted to Thread #12960 at 7:28 pm on Dec 9, 2008

well you know the rest.

They really do get better with age don't they? I think that recipe makes a quarter million, so they'll be jumpin with flavour by the time we get near the bottom.

I also enjoyed the scent of all those spices in the grinder.

Richard’s Pfeffernüsse

2 pounds lard or butter
2 pounds brown sugar
4 cups white sugar
3 teaspoons ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 tablespoons cassia buds
2 tablespoons ground cardamom
2 tablespoons ground anise seed
2 tablespoons orange peel
2 cups chopped almonds
2 t. baking soda stirred into 1 T. warm water
3 cups strong, black coffee, cold
1 tablespoon salt
5 pounds flour
for dusting, powdered sugar

Preparation Instructions
Cream lard and sugars. Mix in spices and nuts. Combine flour with salt and add, alternating with coffee and soda water.

Dough will be stiff, almost clay like. Roll into small balls the size of nuts. Bake at 375F degrees for 10-15 minutes. Roll in powdered sugar when cool. The flavour gets better with age. Age for several weeks packed in tins.


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