Description
Is there anything more evocative of the holiday season than the scent of warm spices wafting through a cozy kitchen? These “pepper nuts” are a staple of European baking, renowned for a complex flavor profile that marries sweet honey, earthy nuts, and a kick of pepper. Unlike rock-hard store-bought versions, these homemade cookies are tender, aromatic, and finished with a zesty lemon glaze and a luxurious dark chocolate base. This recipe is a lesson in patience and flavor development, delivering a taste of Old World tradition.
Ingredients
For the Dough:
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80 g Butter, softened
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100 g Granulated Sugar
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1 medium Egg, room temperature
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100 g Honey
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250 g All-Purpose Flour (Type 405 in Germany / Cake Flour in USA)
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50 g Ground Almonds
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50 g Ground Hazelnuts
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2 tsp Gingerbread Spice (Lebkuchen spice)
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1/4 tsp Black Pepper (optional but recommended)
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1 tsp Baking Powder
For the Glaze & Finish:
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75 g Powdered Sugar
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2 tbsp Fresh Lemon Juice
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100 g Dark Chocolate
Instructions
- Cream Butter and Sugar: Using a mixer, beat the butter and sugar until pale and creamy. Add the egg and beat until fully incorporated.
- Incorporate Honey and Aromatics: If the honey is stiff, warm it slightly. Add honey, gingerbread spice, black pepper, ground almonds, and ground hazelnuts to the mixture. Mix on low speed until combined.
- Form the Dough: Add the flour and baking powder. Knead (with dough hook or by hand) until a smooth, slightly sticky, cohesive dough forms.
- Let the Dough Rest: Wrap the dough in plastic wrap or place in an airtight container. Let it rest at room temperature for at least one hour, or preferably overnight. This allows the spices to “bloom” and the gluten to relax.
- Shape and Bake: Preheat oven to 160°C (320°F). Roll dough into walnut-sized balls (approx. 15-20g each). Place on a parchment-lined tray with space between them. Bake for 15 minutes. They should be firm but not hard. Cool slightly on a rack.
- The Lemon Glaze: Sift the powdered sugar into a bowl. Whisk in the lemon juice until smooth. Prick the bottoms of the warm cookies lightly with a fork, then dip the rounded tops into the glaze. Let dry on a rack.
- The Chocolate Finish: Melt the dark chocolate over a bain-marie (simmering water). Dip the bottom of each dry cookie into the chocolate. Place cookies on their side or upside down on parchment to set.
Notes
- Resting Time: Do not skip the resting step! It is critical for the spices to permeate the dough and for the flavor to mature.
- Flour Type: Using pastry/cake flour (Type 405) yields a more tender crumb compared to standard bread flour.
- Glaze Consistency: If the glaze is too runny, add a teaspoon more sugar. If too stiff, add a drop more juice.
- Uniformity: Weighing the dough balls ensures they bake evenly.
- Prep Time: 20 minutes
- Resting Time: 1 hour (minimum)
- Cook Time: 15 minutes
- Category: Dessert, Holiday, Cookies
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 95 kcal
- Sugar: 8 g
- Sodium: 20 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg
