I have been baking up a mini-storm of cookies over the past week mainly for gifting. After so much of sugar laden baking, I was just looking for something different to bake when I came across Pfeffernüsse which translates to Pepper-Nut cookies in English.
Reading up on this cookie tells me that it finds a presence as traditional Christmas fare in many European countries and also the U.S. I understand they are called Pfeffernüsse in Germany (though they are Eweißgebäck in South Germany), Pebernødder in Denmark, Pepperkakkor in Norway, Pepparnotter in Sweden and Pipparkukas in Latvia.
I also discovered a whole lot of recipes for this spiced cookie, using a variety of spices and sweetening agents, with some variations calling for the cookies to be rolled in powdered sugar after baking. These cookies mostly seem round, dark in colour and a bit on the harder side, though I saw some flattish ones too.
One thing that all the recipes I saw had in common was a variety of spices and black pepper, though a couple of them used white pepper.
Now I have no idea as to which would be an authentic version as I have never seen, heard of, or eaten these cookies till I made them. I do feel that since these are spice cookies, the original recipe would have been about highlighting them rather than camouflaging these flavours under others.
So I used a recipe for Swedish Peppernut Cookies I found at Kat’s blog, A Good Appetite. I made a few changes to the original recipe. I used honey instead of corn syrup, almonds instead of filberts/ hazelnuts and substituted the egg with flaxseed. I also halved the recipe and increased the amount of black pepper and other spices.
If you have never had this cookie before (like me), the number of spices in it would perhaps make you wonder how the cookie would turn out. Let me assure you that the spices blend very well in this cookie and the black pepper is a hardly noticeable taste. Here is my adaptation of Kat’s recipe which was adapted from Woman’s Day, Dec 1971.