Gluten Free Pepper Nuts (Paleo)

paleo | grain-free | gluten-free

Quantity: approx. 24 cookies

Ingredients for gluten-free pfeffernusse (German spice cookies)

• 135 g Ruut cassava flour
• 25 g ground almonds or walnuts
• ¼ tsp bicarbonate of soda
• ¼ tsp ground ginger
• ¼ tsp ground cinnamon
• ¼ tsp ground allspice
• 1/8 tsp salt
• 1/8 tsp ground cardamom
• 1/8 tsp ground white pepper
• 1/8 tsp ground nutmeg
• 1/8 tsp ground star anise
• 1/8 tsp ground cloves
• 90 g butter
• 70 g honey
• 15 g coconut blossom sugar
• 1 egg

Glaze

• 25 g melted butter
• 35 g honey
• 15 g water
• 50 g arrowroot starch 

How to bake and glaze paleo pfeffernusse

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. In a medium-sized bowl, mix the flour, ground almonds or walnuts and spices. Set aside.
2. Melt the butter in a pan over medium heat. Remove from the heat and leave to cool for about five minutes. Add the honey and sugar and stir until you have a soft mixture. Then add the egg. 
3. Mix the two mixtures together well.
4. Cover the dough and chill for at least four hours (it will keep in the fridge for up to a week).
5. Preheat the oven to 180 °C.  
6. Shape the chilled dough into small balls (approx. 2.5 cm in diameter) and place them on a baking tray lined with baking paper.
7. Bake the cookies for 9 to 11 minutes or until they have risen a little and are lightly browned. It's fine if there are cracks on the surface.
8. Leave the cookies to cool on the baking tray for a few minutes. Then transfer to a wire rack to cool completely.

Glaze

1. For the glaze, whisk the butter, honey and water in a small bowl until smooth. Slowly stir the mixture into the arrowroot starch until smooth. 
2. Pour the glaze over the cookies, or spread a little glaze on each cookie and let the still-wet glaze run down the sides of the cookies.
3. If the glaze stands for a while, it will thicken a little. Simply stir in a quarter teaspoon of water and repeat if necessary. This keeps the glaze at a thick but pourable consistency.