Gluten-free Pfeffernüsse (spiced gingerbread drops) with almonds and maple syrup

Gluten-free Pfeffernüsse (spiced gingerbread drops) made with ground almonds and buckwheat flour, maple syrup, egg, gingerbread spice and cocoa, baked soft. Christmas cookies for snacking, makes 30.

At a glance

• Serves 10
• Prep time: 20 min
• Cooking time: 14 min
• Total time: 34 min
• Calories: 198 kcal per serving
• Protein: 6 g
• Fat: 13 g
• Carbs: 14 g

Ingredients

• 200g ground almonds
• 80g buckwheat flour
• 20g butter
• 100g maple syrup
• 1 egg
• 2 tsp gingerbread spice
• 1/2 tsp pepper
• 1 tsp cocoa powder
• 1/2 tsp bicarbonate of soda
• 1 pinch of salt

Method

You’ll need: oven · baking tray · mixing bowl

1. Mix the almonds, buckwheat flour, gingerbread spice, pepper, cocoa, bicarbonate of soda and salt in a bowl.
2. Melt the butter, whisk it with the maple syrup and egg and knead the mixture into the dry ingredients.
3. Chill the dough for 1 hour until you can shape it.
4. Preheat the oven to 170 °C (150 °C fan). Shape 30 balls and place them on a baking tray lined with baking paper.
5. Bake the Pfeffernüsse for 12 to 14 min at 170 °C, until slightly cracked, and leave them to cool on the tray.

Good to know

These Pfeffernüsse are soft from the start, because almonds replace most of the flour. No resting overnight: an hour in the fridge is enough. The cocoa makes them as dark as the shop-bought ones.

Swaps

Maple syrup → honey (not for babies under one). Buckwheat flour → ground hazelnuts. Butter → coconut oil. Cocoa → more gingerbread spice.

Cooking tips

Take the Pfeffernüsse out of the oven while they're still slightly soft; they firm up as they cool.

Storage

Keeps for 3 weeks in a tin.

Allergens

Gluten-free; contains almonds, milk (butter) and egg. Suitable for children. Suitable in pregnancy.