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Traditional Pfefferneusse
December 22, 2014

There is something really wrong with the ingredient balance in this recipe. I followed the directions carefully and exactly, and came up with a dough that was much, much too dry, and wouldn't stick together enough to form balls. I should have given it up then, but instead I looked online and other recipes said you may need to add some water to make them stick, so I tried that. I think maybe I should have added a second egg instead, but it doesn't really matter, because after baking them for the full 12 minutes, they were still uncooked on the inside (yes they were smaller than 1" round) and the part that was cooked, tasted terrible, like just a paste made of molasses and flour. NOT a good pfeffernusse recipe!! Look elsewhere!

  1. 8 Ratings

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