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You know that Pfeffernüsse is German for pepper nuts, right? I imagine there might be some regional differences, but the recipes are basically the same.
I respectfully disagree that the recipes are basically the same. I am well aware that Pfeffernüsse is the German for the cookie. I studied German for 10 years, lived there for a year, and although I am getting older, I haven't forgotten all of the German I learned. The Swedish word is Pepparkakor, hence, we always called them Peppernuts in English (my Grandma called them Pepparkake) and we call the German ones Pfeffernüsse. I have no idea why since my Grandma wasn't German but my Grandfather's mother was...The two recipes are not at all alike, the end result is not the same (one is a very crisp little cookie, the other is a soft cookie).
This is the Pfeffernüsse recipe I was given by the Oma of my host family when I was an exchange student in Northern Germany (Bremen). I translated it when I was living there many, many years ago and when we made them together. I have made them a few times in North America, adapting ingredients as required.
Ingredients
1/2 c shortening (butter--I don't think we used any goose fat or anything else--I always make them with butter)
1/2 c brown sugar
2-3 eggs (depends on size)
1/2 c molasses (blackstrap) (but I am not sure it was molasses--it might have been treacle?? I use blackstrap molasses)
1/4 c rum + whatever is needed for dipping - I like to use dark rhum
1 tsp soda
12 tsp ground cloves
1/2 tsp ground ginger
1/8 tsp ground white pepper
1/8 tsp ground cardamon
1-2 tsp anise oil
1/2 tsp nutmeg
1 tsp cinnamon
1/4 c finely chopped almonds
1 c candied fruit (she did lemon and orange peel, sour cherries)
4 - 4-1/2 c flour
More rhum
powdered sugar (North American adaptation, she used a fructose sugar)
Directions: First make the candied fruit (or buy it)
1. The night before, soak the candied fruit in the rum. Strain in the morning. Save the rum.
2. Cream butter and sugar, add the molasses, beaten eggs, anise oil, and rhum.
3. Sift together the flour, spices, and soda.
4. Add the almonds and soaked fruit to the creamed mixture.
5. Mix in dry ingredients. The dough should be about the consistency of pie crust. Chill for 1 hour or until set.
6. Roll into balls about the size of walnuts/pecans. Bake at 350 for 12-15 minutes on an oiled (I use parchment paper and spray it with oil) sheet. When slightly cooled, dip in rhum and roll in powdered sugar. Allow to age in airtight container with a slice of bread for at least 2 weeks. These are soft Pfeffernüsse like the ones my Dad remembered his grade school friend's grandma making. I have never made them with Anise Extract. I imagine one could add crushed anise seeds to up the anise flavour, but why? Or, one could use Sambuca (instead of rhum).
FWIW, I have made Swedish peppernuts with Light molasses (refined--not sure what it is called--Grandma's Fancy Molasses) when in Canada. Not quite the same flavour, but it works. Perhaps my Grandma made them with Karo dark syrup when she was out of molasses and liked the flavour better...I don't know. I do know we always use dark brown sugar.