Pfeffern Recipe – Eats Now

Name: Pfeffern
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour, all-purpose sifted; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon cloves ground; 1/4 teaspoon nutmeg; 1/4 teaspoon mace; 3 each eggs beaten light; 3/4 cup sugar; 1 each lemon juiced, rind grated; ⅔ cup nuts chopped

Servings: persons

3 cups flour, all-purpose sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves ground
1/4 teaspoon nutmeg
1/4 teaspoon mace
3 each eggs beaten light
3/4 cup sugar
1 each lemon juiced, rind grated
⅔ cup nuts chopped

1
Measure flour and sift with baking powder, salt, and spices.
2
Add sugar slowly to beaten eggs and stir in lemon juice and grated lemon rind.
3
Add dry ingredients and nuts and mix well.
4
Refrigerate 2 hours.
5
Roll out 1/2 inch thick and cut with tiny cutter 3/4 inch round.
6
Let cookies stand over night in cool place on ungreased cookie sheet.
7
Just before baking, put a drop of brandy on each cookie.
8
Bake brandy side up in 300F (150C) oven for 1/2 hour.
9
Cool thoroughly and place in tightly covered jar.

590

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups flour, all-purpose sifted, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and more.

Yes, Pfeffern falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pfeffern

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