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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 4 |
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I haven't tried this, but the combination of chocolate in pfeffernusse intrigues me. I thought I should put it here to try someday. The recipe comes from Christmas Baking: Traditional Recipes Made Easy by Christian Teubner. I'm guessing at the prep and cook times. Ingredients:
1 cup honey |
1/3 cup molasses |
1 cup light brown sugar (don't pack it) |
1/2 cup butter |
4 cups all-purpose flour |
1/2 cup sifted cocoa |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon white pepper |
1/4 teaspoon mace |
2 eggs |
1/4 cup diced candied lemon peel |
3/4 cup finely chopped blanched almond |
1 grated lemon, rind of |
1 1/2 lbs semisweet chocolate |
Directions:
1. Combine honey, molasses, brown sugar, and butter in heavy saucepan. Place over medium-high heat and cook, stirring occasionally, until butter melts and mixture begins to bubble gently. Remove from heat and lt cool 15 minutes. In large bowl, combine flour, cocoa, baking powder, baking soda, salt, cinnamon, white pepper and mace.
2. Add eggs to honey mixture, pour at once into flour mixture. Stir to form a dough. Add candied lemon peel, chopped almonds, and lemon rind; mix well. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate 1 1/2 hours, or overnight.
3. Preheat oven to 350 degrees and grease 2 baking sheets.
4. Pinch off small pieces of dough (about heaping teaspoon size) and roll into balls. Place on cookie sheets about 2 1/2 apart. Bake for 12 to 15 minutes, or until done.
5. Remove to cooling racks and cool completely.
6. Melt chocolate in microwave or dutch oven (or temper if you know the technique). Dip cookies in melted chocolate and tap off excess on the rim of the bowl. Place on parchment paper or wax paper to dry.
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