By **Jubes** on May 18, 2007
"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
"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."