"sc" > wrote in message
...
> Hi,
>
> Does anyone know a recipe for pfeffernusse that has the texture of
> gingerbread? I dont know how to describe what I mean really... kind of
> like dry, semi-stale white bread dinner rolls, but just a little more
> dense. Wow, that sounds bad! Anyhow, that kind of texture. I've tried a
> couple of recipes, but they all come out like cookies or biscuits, which
> is not what I want.
>
> There are a couple of brands of pfeffernusse that you can get in the
> supermarkets that have the texture I'm talking about, so maybe someone
> knows the brands. Fritz is the only one I can think of at the moment.
>
> Here's a picture of some...
>
>
http://www.centrafinefoods.com.au/pu...118&path=1,118

Here are 2 recipes - I have not tried them.

Dimitri


PFEFFERNUSSE (GERMAN) PEPPERNUTS

# 1

3 eggs
1 c. sugar
3 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
1/8 tsp. white pepper
1 tsp. cinnamon
1/8 tsp. cloves
1/4 c. almonds, blanched & ground
1/2 c. chopped candied lemon or orange peel

Beat eggs and sugar until frothy. Blend dry ingredients; stir in. Add
almonds and peel. Mix thoroughly with hands. Roll dough 1/4 inch thick on
lightly floured board; cut in 1 inch rounds. Place on lightly greased
baking sheet; cover with towel or place in cupboard; leave overnight to dry.
(For a softer cookie, do not dry - bake immediately after cutting out.)
Heat oven to 350 degrees (moderate). Bake 20 minutes or until lightly
browned. Makes 12 dozen 1 inch rounds.


# 2


4 eggs
4 c. flour
1 tsp. nutmeg
2 tsp. cinnamon
1/4 lb. citron
2 c. sugar
1 tsp. soda
1 tsp. cloves
1/2 c. nuts

Beat eggs and sugar. Add dry ingredients, then citron. Drop on greased
cookie sheet (or roll into balls and place onto cookie sheet). Bake at 350
degrees for 8-10 minutes until light brown. Best when aged 4-6 weeks before
eaten. Variation: Sprinkle cookies with rum or brandy once a week while
aging. Can be served plain or rolled in powdered sugar.