7 March 2006
Episode 5: Pebernødder
9:14 | 13.4mb | QuickTime 7
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For this episode, I made pebernødder or Danish peppernuts. These yummy little bite-size cookies get their flavour from cardamom and almonds, and they are baked and eaten a lot at Christmastime. However, I think they’re wonderful enough that they should be enjoyed year round.
Pebernødder [Danish Peppernuts]
makes 100s of cookies | prep time: 40 min. | bake time: 8 min.
1 c. butter, room temperature
1 c. light or dark brown sugar, packed
1 egg
1 c. pulverized almonds
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cardamom
1/2 tsp. each cinnamon, cloves, allspice and nutmeg
1. Preheat oven to 375°.
2. In a large mixing bowl, cream the butter with the sugar. Add the egg and pulverized almonds.
3. In a separate bowl, mix the flour, baking powder, baking soda, cardamom, cinnamon, cloves, allspice, and nutmeg. Blend into the creamed mixture until a stiff dough forms.
4. Take a small portion of dough and roll between hands and work surface to make snakes that are 1/2-inch thick.
5. Dip scissors into water and snip off 1/2-inch pieces of dough. Place on ungreased cookie sheets. Repeat rolling out snakes and snipping them up until all the dough has been cut.
6. Bake for 8 minutes or until cookies are a golden brown. Remove from oven and cool.
