Their ingredients are more similar to the ones used in making speculaas. While they are both famous holiday cookies, the kruidnoten are harder, have a darker brown color, and have a different shape. Pfeffernüsse are commonly mistaken for kruidnoten or spice nuts in English. Besides the regular variant and packages that include gummies and sugar candies, kruidnoten can be covered with a layer of (white/milk/pure/truffle) chocolate -which is one of the earliest and most loved variants- but also strawberry, caramel, stroopwafel, coconut, coffee, bubblegum, cake (any), etc.Ĭommonly mistaken for Pfeffernüsse Meanwhile, the kruidnoten recipe has become the subject of experimentation and been heavily expanded on throughout the years. Pepernoten are one of the earliest Sinterklaas candies, yet have become relatively rare, as most children don't prefer them. Even though they're perceivably different, some Dutch residents mistakenly call kruidnoten "pepernoten" and online stores list them under this category as well.īoth are holiday-exclusive snacks and available in any store that sells food around Sinterklaas time. The Netherlands gives the name " kruidnoten" to the small, brown, round cookies, while " pepernoten" concerns a chewy snack that is lighter in color and has a chunky, angular appearance. Specific origin of this variation is unknown. These cookies are cooked to be soft and coated in powdered sugar.
In Saxony, they are about three centimetres, uncoated and angular.In southern Germany, the dough is made with candied lemon peel or orange peel, orange zest, lemon zest, and often also almonds.The northern Moppen variant are larger and softer, based on a gingerbread-like dough, and have an icing glaze.In northern Germany, Pfeffernüsse are a hemispherical pastry up to two centimetres in diameter and of firm consistency.It is then kneaded either by hand or through the use of an electric mixer. Leavening agents such as baking powder, baking soda, potassium carbonate, or ammonium carbonate get the sticky and dense consistency of the original mixture.
The dough is butter, shortening, or margarine, eggs, and flour. Some variations are dusted with powdered sugar, though that is not a traditional ingredient. Molasses, sugar, and honey are used to sweeten the cookies.
Though Pfeffernüsse cookie recipes differ, all contain aromatic spices - most commonly cardamom, nutmeg, cinnamon, cloves, ginger, black pepper, mace, and anise. German for "pepper nut," Pfeffernüsse are named for the pinch of pepper added to the dough before baking. The cookies are roughly the size of nuts and can be eaten by the handful, which may account for the name. The name literally means "peppernuts," and does not mean it contains nuts. The cookie has been part of yuletide celebrations since the 1850s. In Germany, Pfeffernüsse are associated with Christmas. In 1820, the Brothers Grimm warned their sister Charlotte ( de) against excessive consumption: "Don't eat too much of the pepper nuts, they should get very hot!" At that time, nutmeg was considered an aphrodisiac, and cardamom as invigorating as caffeine. The state of Hesse has served it at state receptions. Felix Mendelssohn went to Offenbach am Main especially to buy them. Johann Fleischmann, a confectioner from Offenbach am Main created the recipe in 1753.
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