By **Jubes** on May 18, 2007
Photo by Sica
Photo by Sica
"A traditional German cookie for Christmas..or any time of the year. Commonly served with wine. Should make 30 to 40 biscuits. If not using a blended flour with xanthan or guar gums added- then add one teaspoon of gum with your flour to the recipe. These biscuits remind me of a ginger snap cookie from Arnotts (or at least what I remember them tasting like!)"
Serving Size: 1 (15 g)
Servings Per Recipe: 20
"What are the equivalent US measurements for grams in your recipe? I am excited to make these for Christmas."
"I used an online site to convert to cups. so like 250g was like .86 cups. so I rounded up. My parrot freaking loves them. He eat 3!"
"My husband is of German descent and asked for these cookies for Christmas. I was nervous I wouldn't find a decent gluten-free recipe, but these are great! I couldn't find self-rising gluten-free flour here in the United States, so I substituted with 2 cups gluten-free flour, 2 ½ teaspoons baking powder, ½ teaspoon salt and an extra egg. To keep the cookies from sticking to my hands, I also rolled them in sugar before putting them on the baking tray. They turned out awesome! My two year old is currently asking for more!"
"These are awesome, i throw all the ingredients into a food processor and they are so easy to make. The recipe is spot on and nothing needs changing at all. Thanks for posting."
"You don't know how thrilled I was to find this recipe! I found out I was gluten sensitive over a year ago. When Christmas rolled around, I felt so sad that I couldn't make all my favorite cookies like I used to, Pfeffernusse being one of my favorites. This recipe had a different spice combination than my old recipe, but oddly enough, they came out tasting very similar! Thank you so much for posting this recipe!"
"I didn't make this recipe, I just wanted to state that the German pronunciation would be "feffer noose" not "feffer nooser" as ther is no "r" on the end."