Description
These traditional German “pepper nuts” offer a sophisticated balance of floral honey and sharp white pepper encased in a crisp sugar glaze. Perfect for holiday gifting, the dough matures overnight to create a soft, aromatic spice cookie with a signature warming finish.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons Lebkuchengew rz
- 1/2 teaspoon finely ground white pepper
- 1/4 cup almond meal
- 1/2 cup pure honey
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1/2 cup brown sugar
- 1 large egg
- 1 1/2 cups powdered sugar
- 3 tablespoons hot water
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, Lebkuchengew rz, white pepper, and almond meal until the spices are evenly distributed.
- Combine the brown sugar, honey, unsalted butter, and heavy cream in a medium saucepan over medium heat, stirring until melted and the sugar has dissolved.
- Remove the saucepan from the heat and let rest for five minutes before stirring in the flour mixture and the egg until the dough is glossy and sticky.
- Seal the dough tightly in plastic wrap and refrigerate overnight or for up to two days to allow for complete starch saturation.
- Preheat your oven to 350 degrees and roll the cold dough into small balls; place them on a lined cookie sheet and bake for 15 minutes.
- Whisk the powdered sugar and hot water together, then dip each cookie into the glaze and allow them to set on a wire rack until the white shell is crisp.
Notes
To ensure the most accurate texture, always use a kitchen scale to weigh your flour rather than a measuring cup, as this prevents the cookies from becoming dry and crumbly. If the dough feels too sticky to roll after its overnight rest, lightly dampen your hands with water or oil rather than adding more flour, which would dilute the intense spice profile.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: German