"sc" > wrote in message
...

> 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.

I know exactly the ones you mean, but have never come across a recipe
for them ... probably because that's not what "true" pfeffernusse are
like. I have to admit, your post sent me scurrying to my cookbooks
out of sheer curiosity -- and what a variety of recipes! I don't envy
you your task. What I'd suggest you do is find the recipe that's
*spiced* the way you like it, then play with the mixture to achieve a
pleasing texture (I know, I know -- we're quite cavalier here about
saying "why don't *you* try it and let us know how it goes," and I
know that it's a really annoying answer ). I'd suggest looking at
the cookie as rather meringue-like -- the whipped egg white will give
you the volume and, maybe (with the right proportion of egg yolks and
flour), the right texture. It's going to take some fiddling to get
right.

And don't underestimate the power of "ripening" (a frustrating
concept in our culture of instant-gratification). Most of the
pfeffernusse recipes I have suggest a 2-3 week period where the
cookies just sit in a sealed container and soften up a bit.

So ... let us know how it goes, hm? It's an interesting question.
-j