Peppernuts Recipes

PEPPERNUTS

Peppernuts image

I like to make these spicy peppernuts in quantity so that I can serve them in baskets - like you would salted nuts or candy. They add a wonderful spicy aroma to the air. This is based on a recipe I received many years ago from a Danish friend. Although the mere idea of baking hundreds of nut-sized cookies sounds like an enormous amount of work, I've simplified the procedure.

Provided by Food Network

Time 1h10m

Yield About 600 tiny peppernuts

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1 cup light or dark brown sugar, packed
1 large egg
1 cup ground toasted filberts or almonds
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon freshly ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg

Steps:

Preheat the oven to 375 degrees F. In the large bowl, cream the butter with the sugar using an electric mixer. Add the egg and ground nuts. In another bowl, mix the flour with the baking powder, soda, cardamom, cinnamon, cloves, allspice and nutmeg. Blend the dry ingredients into the creamed mixture until a stiff dough forms. Shape the dough into a ball. (At this point, you can wrap the dough in plastic wrap and refrigerate it to develop the flavor, for up to a week). Cut off a portion of the dough at a time and roll between your hands and a lightly floured work surface to make slim, ropes about 1/2-inch thick. Place 4 or 5 ropes on an ungreased cookie sheet. Cut ropes into 1/2-inch pieces using a sharp, small knife. Separate the pieces. Bake for 8 minutes or until the cookies are lightly browned and dry. Remove from the oven; cool on the baking sheet.

GROSSMUTTER'S PEPPERNUTS

Grossmutter's Peppernuts image

Before Christmas, my grandmother would bake peppernuts and store them until the big day. When we came home from school, the whole house would smell like anise and we knew the holiday season was about to begin. -Marilyn Kutzli, Clinton, Iowa

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 30 dozen.

Number Of Ingredients 4

Ingredients

3 large eggs, room temperature
2 cups sugar
2-3/4 cups all-purpose flour
1 teaspoon anise extract or crushed aniseed

Steps:

Beat eggs and sugar at medium speed for 15 minutes. Reduce speed; gradually add flour and anise. Beat until well combined. On a lightly floured surface, shape dough into 1/2-in.-thick ropes. Refrigerate, covered, for 1 hour., Preheat oven to 350°. Cut ropes into 1/2-in. pieces; place on greased baking sheets. Bake until set, 6-8 minutes. Cool completely on baking sheets on wire racks. Cookies will harden upon standing. Store in airtight containers.

Nutrition Facts : Calories 51 calories, Fat 0 fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 4mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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