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Pebernødder - danish peppernut

Pebernødder - Pepper nuts recipe

Pebernødder or pepper nuts is a traditional danish christmas cookie.
Prep Time 1 hour 30 minutes
Cook Time 9 minutes
Total Time 1 hour 39 minutes
Course Snack
Cuisine Danish
Servings 50 pieces
Calories 2388 kcal

Ingredients
  

  • 1 egg
  • 175 g sugar
  • 2 tbsp. whipping cream
  • 1 pinch finely chopped nutmeg not crushed nutmeg. A nutmeg that is grated directly into the dough
  • 1 pinch crushed pepper - White
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 250 g flour
  • 100 g soft butter take it out of the fridge and set it at room temperature for an hour before you go to bake

Instructions
 

  • Beat eggs and sugar until they are lightly and fluffy - this is easiest in a mixer. An electric whisk can also be used, but with a whisk you really have to put patience and effort into it.
  • Whip the cream in.
  • Mix the spices in the flour, and crumble the butter in, and add the eggnog.
  • Gather the dough - it is very greasy.
  • Put the dough in the fridge for at least 1 hour.
  • Turn the oven to 200 ° C (390 ° F)
  • Roll out the dough into finger-thick sticks - use if necessary. a little flour so that the dough releases more easily.
  • Cut the sticks into hazelnut-sized pieces and roll them round.
  • Put the pebernødder - pepper nuts - on baking sheets lined with parchment paper.
  • Bake the pebernøøder in the oven for 6-9 minutes.
  • Allow them to cool completely before placing them in an airtight cake tins or jars where they can be stored for 1 to 2 weeks.

Notes

Tip: The Pebernødder can be frozen. The dough can too. Then you can make large portions and serve freshly baked pepper nuts throughout Christmas. Simply take a portion of dough up the freezer and thaw it in the fridge. Freeze it if necessary and make it into rods so they just need to be cut out and baked. There is also nothing as cozy as the smell of freshly baked Christmas cookies.