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Instructions. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Process pecans in food processor until they form a "butter" (a grainy texture like almond butter), stopping several times to scrape sides of bowl. Add molasses, egg, and coconut sugar and process again until well blended (about 45 seconds), scraping bowl again.

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Let the dough cool to room temperature, then shape it into a ball and wrap it with plastic wrap. Refrigerate for 20-30 minutes. Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball.

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Directions. Combine Flour, bicarb, mixed spice, ginger, pepper and salt in a large bowl. Place butter, sugar, cream and honey into a saucepan over low heat and stir until well combined. Set aside to cool for 5 minutes. Add butter mixture to flour mixture and combine. Stir through almond flour. Add egg and mix well.

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Cover the dough and chill for at least 2 hours, or overnight. Preheat oven to 350F Line baking sheets with parchment paper. Scoop dough using a small 1-inch cookie scoop and roll into smooth balls. Place 2 inches apart on the parchment paper and bake for 8-10 minutes until just puffed.

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Preheat the oven to 180°C / 350°F. Remove the dough from the bowl and shape it into a log. If the dough is sticky, add a little flour. Cut the log into 4 even pieces and shape each piece into a thinner log. Cut slices of the size of a hazelnut from the log and repeat with the entire dough.

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Gluten-Free Options for the German Pfeffernuesse Recipe: a. Use a gluten-free Lebkuchengewürz blend or create your own gluten-free spice mix. b. Replace all-purpose flour with a gluten-free flour blend suitable for baking. c. Substitute almond meal with a gluten-free alternative, such as finely ground gluten-free oats or additional gluten-free.

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Recipe step-by-step directions: Step 1: In a bowl, combine all of the dry ingredients. Hint: You may need to chop up a bit of the almond flour as you can see in this picture. Step 2: Whisk together the wet ingredients in a separate bowl. Next, pour the wet ingredients into the dry ingredients and mix well.

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Boil butter, milk, and sugar in 2-qt saucepan for 2 minutes. Do not cover, and watch to make sure it doesn't boil over. Pour into very large mixing bowl. Add cinnamon, cloves, nutmeg, almond extract, vanilla extract, salt, and white pepper.

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Traditionally they are iced, covered in chocolate or dusted with a thick coating of icing sugar. The un-iced Pfeffernüsse cookies are a much healthier alternative though and safe for most little visitors as they are gluten-free, nut-free, egg-free, dairy-free and soy-free. To healthy them up even more - since we all know there will be plenty of other food indulgences at the Christmas table.

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Bake in preheated 300 degree oven for 15 minutes, remove and cool for 5 minutes, then carefully coat in powdered sugar if desired. To coat in powdered sugar, place 1-3 pfeffernusse at a time into a bowl or baggie filled with about 1 cup of powdered sugar, turn to coat, remove and let cool completely on wire rack.

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In a separate bowl, whisk the flour, baking soda, cinnamon, black pepper, nutmeg, ginger, allspice, salt, cloves, and cardamom together, and then gradually add to the butter mixture. Scoop the dough into 1 ½ tablespoons sized scoops, roll into a ball, and place on the prepared cookie sheets. Bake for about 10-12 minutes, until the edges are set.

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Step 1. Whisk all of the spices and flour in a large bowl. Set it aside. Step 2. In a separate large bowl, add anise extract, egg, molasses, sugar, and butter. Cream together using a stand mixer until smooth. Step 3. Slowly pour in the flour mixture and continue to mix until well combined. Step 4.

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Instructions. Preheat oven to 350°. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and brown sugar together. Add molasses, egg, and vanilla, mixing until thoroughly combined, stopping to scrape the bowl as needed.

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Use these instructions to make German pfeffernusse cookies. Further details and measurements can be found in the recipe card below. Step 1: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, cloves, nutmeg and pepper. Step 2: In a large pot, melt molasses and butter. Cool to room temperature.

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In a small bowl, combine the flour, baking soda, salt, Lebkuchengewürz, white pepper and almond meal. Set aside. Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture.

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Preheat oven to 190°C Line baking trays with greaseproof or baking paper. Mix all ingredients in an electric mixer on a medium speed, until roughly mixed. Do not overbeat. Using a spatula then,scrape down the sides of the bowl and mix until well combined.