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🍽️ Crunchy Pfeffernüsse with Lemon Glaze

54 kcal · 30 min · 4 servings

Ingredients

• 275 g wheat flour Type 1050
• 1 pinch baking soda
• 75 g butter
• 90 g honey (6 tbsp)
• 60 g coconut blossom sugar
• 0.25 tsp ground white pepper
• 0.5 tsp ground ginger
• 1 pinch cardamom
• 1 pinch ground allspice
• 0.5 lemon
• 75 g powdered sugar from birch sugar

Instructions

1. 1. Mix the flour and baking soda in a bowl.
2. 2. Heat the butter, honey, and coconut blossom sugar in a pot.
3. 3. Add the pepper, ginger, cardamom, and allspice to the pot and bring the mixture to a boil.
4. 4. Stir the flour mixture quickly into the hot liquid until a smooth dough forms.
5. 5. Let the dough cool down.
6. 6. Wrap the dough in cling film.
7. 7. Place the dough in the refrigerator overnight.
8. 8. Take the dough out of the refrigerator the next day.
9. 9. Let the dough soften at room temperature.
10. 10. Divide the dough into several portions.
11. 11. Shape the portions into rolls with a diameter of 2 cm.
12. 12. Cut the dough rolls into hazelnut-sized pieces.
13. 13. Shape the pieces into balls with your hands.
14. 14. Place the balls on a baking sheet lined with baking paper.
15. 15. Preheat the oven to 180 °C (fan 160 °C, gas mark 2–3).
16. 16. Bake the Pfeffernüsse on the second rack from the bottom for approx. 12 minutes.
17. 17. Take the Pfeffernüsse out of the oven.
18. 18. Let the cookies cool on a wire rack.
19. 19. Squeeze 2 tablespoons of juice from the lemon.
20. 20. Whisk the powdered sugar with the lemon juice to make a glaze.
21. 21. Brush the cooled Pfeffernüsse with the glaze.
22. 22. Let the glaze set.

Nutrition per serving

• kcal: 54
• Protein: 1 g · Fett/Fat: 2 g · Carbs: 10 g