Pfeffernusse, spiced honey and walnut cookies
Spiced gingerbread cookies with ground walnuts, cinnamon, and rum, finished with a lemon powdered sugar glaze.
Ingredients
- 300 ghoney
- 130 ggranulated sugar
- 115 gbutter
- 440 gplain flour
- 1/2 tspground clove
- 1/2 tspground allspice
- 2 tspcinnamon
- 150 gground walnuts
- 1 tspcream of tartar
- 60 mlbrown rum
- 1egg
- For the glaze
- 150 gicing sugar
- 15 mllemon juice
Method
Makes about 45 cookies.
In a small saucepan melt honey, butter and sugar. Set aside and stir until lukewarm.
In a large bowl, blend flour, spices and nuts.
In a small bowl, mix cream of tartar and rum. Add the egg, rum mixture and lukewarm honey mixture to the large bowl and knead to a firm dough.
Cover the bowl and refrigerate the dough at 4 °C or below until it is firm enough to portion. Do not leave dough containing raw egg at room temperature for one to three days. Do not taste raw dough.
Knead the dough for a few minutes.
Preheat the oven to 175 °C and line baking trays with parchment or a silicone mat.
Using a small cookie scoop, place dough portions on the prepared trays.
Bake for 12 to 15 minutes, until light golden brown.
Let the cookies cool on the trays for a couple of minutes, then transfer to wire racks to cool completely.
Mix icing sugar and lemon juice to a smooth glaze. Brush or drizzle over the cookies.
Allow to dry completely before storing in a cookie jar or airtight container.
