Pfeffernüsse are among the biscuits with the least amount of fat, as they generally lack butter and oil, although recipes vary greatly, and some do use butter.Pfeffernüsse are typically ginger-coloured, with a snowy white coating, and home made cookies are best left to develop their flavours and soften for a few days before being eaten.Pfeffernüsse are traditionally very hard and firm once cooked, so they are typically dunked in liquid prior to consuming.Pfeffernüsse are sometimes bitter due to the spice combination, so are often coated in powdered sugar (icing sugar).Pfeffernüsse were traditionally eaten at special feasts in Germany, Netherlands and Belgiums on the 5 and 6 of December, and are similar to the German ‘lebkuchen’, a type of gingerbread.Pfeffernüsse are popularly and traditionally eaten during holidays, particularly at Christmas or during the Christmas season.‘Pfeffernüsse’ are also known as ‘peppernødders’, ‘pfeffernusse’, ‘peppernuts’ and ‘pebernødder’.Pfeffernüsse are generally believed to be of German origin, although some people believe they are a Dutch cookie known as ‘pepernoten’, however, a number of Scandinavian countries have their own recipes of a similar named and tasting cookie, which is probably the main cause for confusion.

Pfeffernüsse are cookies that are made of flour, sugar and spices, often pepper, and sometimes ground nuts.Delicious pfeffernüsse cookies, perfect for Christmas.

Histera pfeffernusse