Tuesdays with Dorie – Pfefferneusse (Dec-16)

This is the first time I’m baking along with a group….and it’s been great fun: I now have motivation to bake based on recipes in a great cookbook, as opposed to just eyeing the beautiful pictures in the cookbook….lol…


Anyway, here’s the first bake from Dorie’s Cookies: Pfefferneusse.  I’ve never eaten this cookie before and therefore wasn’t sure about the correct texture to achieve.  Dorie says it’s dry and firm – so does it mean it’s crumbly and firm or crunchy/crispy and firm?  I asked my best friend, Mr Google, for more information, but didn’t find anything conclusive….

I baked the cookies for 20 min at 175 degree Celsius and they definitely turned out dry and firm, and crumbly as well, but nonetheless very delicious.  I’m not a fan of spiced stuff, but these cookies grew on me 🙂

I will be happy to hear what texture fellow bakers have achieved with this cookie and recipe 🙂