Pfeffernusse – Spicy Nut Truffles

Pfeffernusse – Spicy Nut Truffles
Prep time
Cook time
Total time
Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!
Serves: 12 servings
  • 1⅔ cups whole (unblanched) almonds
  • ⅔ cups walnuts
  • ¾ cup sugar
  • 2 teaspoons ground cloves
  • 1 teaspoon baking powder
  • Good pinch salt
  • 1 egg, or a little more.
  • Confectioners sugar, sifted (do not skip the sifting)
  1. Preheat the oven to 400 degrees.
  2. Process all ingredients except the egg until you obtain a finely ground mixture.
  3. Transfer to a mixing bowl. Add the egg and mix until the mixture is smooth and malleable, adding just a little more egg if necessary. Do not over-handle the mixture or you will make it greasy.
  4. Shape the mixture into little balls. Pour confectioners sugar over the balls, shaking out the excess.
  5. Place the balls on a real (not disposable) cookie sheet lined with foil.
  6. Bake 15 min, not a second longer.
  7. Let the truffles cool completely before storing in an airtight tin.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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