Gluten Free Walnuts Pfeffernüsse
These small round and soft gingerbread cookies are popular in Germany, Denmark and the Netherlands during the Christmas season. Pfeffernusse, which means Pepper Nut, gets its name from a white pepper added to the dough along with other spices.
They are super easy to make, perfect for beginner bakers, since you don’t need special equipment like rolling pin and cookie cutters. All you have to do is mix the ingredients, cool the dough, shape it into small balls and you’re ready to bake. What’s left is to decide if and how you want to decorate them. Should you sprinkle them with powdered sugar, dip them in lemon icing, melted chocolate or decorate with royal icing? It’s up to you. 🙂
So, if you’re into easy baking and yummy treats, give these Walnuts Pfeffernüsse a shot.
Gluten Free Walnuts Pfeffernüsse
Ingredients
- 70 g teff flour
- 90 g buckwheat flour
- 100 g grated walnuts
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground anise
- Pinch of ground white or black pepper
- Pinch of salt
- 60 g clarified butter (room temperature)
- 30 g coconut oil
- 80 g powdered xylitol
- 110 g honey
- 1 tbsp lactose free sour cream (room temperature)
- 1 large egg (room temperature)
Coating:
- 100-150 g dark chocolate (60-75% cocoa)
- Lemon icing: ½ cup icing sugar + 1 teaspoon hot water + 1 teaspoon lemon juice.
Instructions
- Mix together all flours, baking soda and spices.
- Combine the honey, xylitol, butter and coconut oil in a medium saucepan and heat, stirring frequently, until melted and the xylitol is dissolved. Remove from heat and let sit for 5 minutes.
- Mix the melted liquid into the flour mixture. When incorporated, stir in the egg and cream until thoroughly combined. (The dough will be very sticky) Wrap your dough and chill in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 170°C and line two baking sheets with parchment paper.
- Unwrap the cookie dough and cut it into 3 cm pieces. Roll each cube of dough between your palms to create a ball. Place on lined baking sheets, leaving space between them.
- Bake at 170°C for about 15 min. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Decorate your gingerbread cookies as desired with the icing or chocolate.
- Chocolate coating: Put a chocolate in the bowl and warm it over a bain-marie. Stir it until melted. Dip the gingerbread cookies in the cooled chocolate glaze and put on a wire rack to solidify the glaze.
- Lemon icing sugar coating: Pour icing sugar into a bowl, add boiling water and lemon juice. Then whisk or grind with the back of a spoon until you get a smooth frosting. If you feel that the frosting is too thick – add more water, if it is too thin – more icing sugar. Dip the gingerbread hearts in the icing coating and put on a wire rack to solidify the glaze.
Notes:
Don't skip chilling the cookie dough, as this will make it easier for you to form balls.
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