Pfeffernusse (German Pepper Nut Cookies

Lebkuchen is the orginal German gingerbread spice. And just as champagne can’t be called champagne unless it is from Champagne, France, the same is true for Lebkuchen.

Lebkuchen is native to Nuremburg, Germany, where it was first made when borders between France and Germany weren’t even yet a thought. It was first traditionally made as a cookie and became so popular that in 1643, being a Lebkuchen baker was officially recognized as a profession.

Since that time, Lebkuchen’s popularity has only increased and spread. What started as a simple German treat and Christmas tradition has now spread worldwide and has been adapted by countries across the globe.

Traditional Lebkuchen cookies are small and round but texture variations depend on the baker and the region, with versions ranging from soft and chewy, to hard and glazed with chocolate.

While you may not have heard about Lebkuchen by name before, the odds are that you have tasted it! Today, the traditional has outgrown their original round shape as now more commonly known as the gingerbread spice and can be seen from gingerbread house and gingerbread men decorating contest everywhere.

But what does remain the same is the heart of the recipe, the unique combination of spices that gives gingerbread or should we say, Lebkuchen, its special flavor.

Pfeffernusse

German Nut Cookies

These little cookies are too easy to pop in your mouth and too hard to eat just one! They are also a great cookie to give or send to friends and family during the season.

Ingredients

1/4 cup honey

1/3 cup molasses

1/2 cup brown sugar

2 tbsp. butter

2 eggs

2 1/2 cups flour

1/3 cup almonds, finely chopped

3 tsp. MarnaMaria Lebkuchen blend

1 tsp. baking powder

1/2 tsp. salt

1/2 cup confectioners’ sugar

Directions

Preheat oven to 350ºF.
In a saucepan, combine the honey, molasses, brown sugar and butter over low heat, stirring constantly for two minutes, until the sugar is melted.
Remove from heat and let cool. Add the eggs and stir until combined.
In a separate large bowl, stir together the flour, almonds, MarnaMaria Lebkuchen blend, baking powder and salt.
Add in the melted sugar mixture and stir until combined.
Refrigerate for at least two hours until dough is firm.
Using your hands, roll the dough to form into one-inch balls.
Roll in confectioner’s sugar and place one-inch apart on a prepared baking sheet.
Bake for 9 minutes, transfer to a wire rack and let cool.

Serves 6