Which spices go into the peppernuts?

Equal parts pepper, ginger, cinnamon and cloves – 1/8 teaspoon of each. Blanched chopped almonds (50 g) and finely chopped candied peel (25 g) add extra flavor.

How much wheat flour should I use?

The original 1914 recipe doesn't give an amount – you add flour until the dough is firm enough to roll into small balls. Start cautiously and use only enough that the dough doesn't stick.

How are they shaped and baked?

The dough is placed as small balls on a greased baking sheet and baked until browned. Watch them closely, as small cookies quickly get too dark.

What are the eggs used for?

In the text the egg yolks are stirred into the butter-and-sugar mixture along with the cream. The recipe uses 3 eggs, and the whites can optionally be whipped and folded in.

Peppernuts III

Name: Peppernuts III
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 60 servings
Cuisine: Norwegian
Ingredients: 250 g butter; 375 g sugar; 3 pcs eggs (the yolks are used in the dough); 0.25 dl cream; 50 g almonds (blanched and chopped); 25 g candied peel (finely chopped); 0.13 tsp pepper (ground); 1 tsp ginger (ground); 1 tsp cinnamon; 1 tsp cloves (ground); g wheat flour (the amount is missing in the source; figure on about 500 g, until the dough is firm enough to roll)

Peppernuts III (Erken 1914): peppernøtter are small Norwegian spiced Christmas cookies. 250 g butter is creamed with 375 g sugar, egg yolks, ¼ dl cream, chopped almonds, candied peel, pepper, ginger, cinnamon and cloves, plus wheat flour. Formed into small balls and baked until browned.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 567 (falt i det fri)

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About the dish

The third peppernut variant on the page, richer than the others with eggs, almonds and candied peel. In the original, the flour amount is not legible in this column.

How to make it

1
Cream the butter
Cream the butter until pale and stir in the sugar.
2
Mix in the rest
Stir in the egg yolks, the cream, the blanched and chopped almonds, the finely chopped candied peel and the spices.
3
Flour
Work in wheat flour until you have a firm dough that can be rolled.
4
Bake
Place the dough as small balls on a parchment-lined baking sheet and bake until browned at 180 °C (355 °F) for about 10–12 minutes.

Changes from the original

Measurements modernized. The flour amount is missing in the source; about 500 g is given as guidance for a firm dough. The old term for spices has been rendered as "the spices." Baking time and temperature have been added.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 567)~86% of the text changedremovedadded

250 ~~g smør.~~ gr. smør 375 ~~g sukker.~~ gr. sukker 3 ~~stk~~ egg ~~(eggeplommene brukes i deigen). 0,25 dl fløte.~~ 1/4 del. fløte 50 g gr. mandler ~~(skåldede og hakkede).~~ 25 g gr. sukat ~~(finskåret). 0,13 ts~~ 1/8 teske pepper ~~(malt).~~ 1 ts — ingefær ~~(malt).~~ 1 ~~ts kanel.~~ — kanel 1 ts — nellik ~~(malt). g hvetemel (mengden mangler i kilden; regn med ca. 500 g, til deigen er fast nok å trille). Rør smøret hvitt og rør inn sukkeret.. Rør inn eggeplommene,~~ hvetemel. Smørret røres hvitt, irøres sukkeret, eggeblommerne, fløten, de ~~skåldede og~~ skoldede, hakkede ~~mandlene,~~ mandler, den ~~finskårne sukaten~~ smaaskaarne sukat, specerierne og ~~krydderne.. Arbeid inn hvetemel til en fast deig som lar seg trille.. Sett deigen~~ melet. Sættes som ~~små~~ smaa kuler ~~på bakepapirkledd stekebrett og stek dem brune ved 180 °C i ca. 10–12 minutter.~~ paa smurt plate; stekes brune.

Note on Modernised

Mål modernisert. Melmengden mangler i kilden; det er angitt ca. 500 g som veiledning til en fast deig. «Specerier» er gjengitt som krydderne. Steketid og -temperatur er lagt til.

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Frequently asked questions

Which spices go into the peppernuts?: Equal parts pepper, ginger, cinnamon and cloves – 1/8 teaspoon of each. Blanched chopped almonds (50 g) and finely chopped candied peel (25 g) add extra flavor.
How much wheat flour should I use?: The original 1914 recipe doesn't give an amount – you add flour until the dough is firm enough to roll into small balls. Start cautiously and use only enough that the dough doesn't stick.
How are they shaped and baked?: The dough is placed as small balls on a greased baking sheet and baked until browned. Watch them closely, as small cookies quickly get too dark.
What are the eggs used for?: In the text the egg yolks are stirred into the butter-and-sugar mixture along with the cream. The recipe uses 3 eggs, and the whites can optionally be whipped and folded in.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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