White Pepper Biscuits

    3 days 36 minutes

    These are delicious little nut-sized biscuits spiced with cardamom and white pepper. They should rest a few days before being eaten.

    21 people made this

    Serves: 96 

    • 4 cups (500g) plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1 teaspoon ground white pepper
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon ground ginger
    • 3/4 teaspoon salt
    • 185g butter, softened
    • 1 1/4 cups (175g) packed brown sugar
    • 2 eggs
    • 3/4 cup (90g) finely chopped almonds

    Preparation:25min  ›  Cook:11min  ›  Extra time:3days resting  ›  Ready in:3days36min 

    1. Preheat oven to 180 degrees C. Combine dry ingredients and set aside.
    2. In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
    3. Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
    4. Roll into 3cm balls and arrange 3cm apart on ungreased baking tray. Bake 11 to 14 minutes.
    5. Cool and store in airtight containers for 3 days to mellow flavours.

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    Reviews in English (29)


    I love these cookies. They remind me of my grandmother's cookies from Germany. I make the recipe exactly as is BUT after I pull them from the oven I put them in a bag of powdered sugar and coat them. Then I let them sit for 3 - 5 days. Sometimes I coat them again with powdered sugar before serving.  -  03 Dec 2006  (Review from Allrecipes USA and Canada)


    My favorite of the Pfeffernusse recipes... it tastes like the ones my grandmother makes. I did both a normal batch, and following another reviewer's suggestion, a batch with double the spices (except pepper). I like it better with the stronger spices and flavors.  -  21 Feb 2009  (Review from Allrecipes USA and Canada)


    Nice crunchy cookie, great for the holidays. I did double the spices (except the pepper) and was still wishing for more spiced flavor, so I'd probably triple them next time. I also cut the sugar down to 1 c. and it was still just the right amount of sweetness.  -  21 Nov 2007  (Review from Allrecipes USA and Canada)