{"id":661,"date":"2011-04-17T07:36:57","date_gmt":"2011-04-17T07:36:57","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=661"},"modified":"2011-04-17T07:36:57","modified_gmt":"2011-04-17T07:36:57","slug":"regensburger-pfeffernusse","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/regensburger-pfeffernusse\/","title":{"rendered":"Regensburger Pfeffern\u00fcsse"},"content":{"rendered":"<p><b><i>Zutaten:<\/i><\/b><br \/>\n2 TL Kardamom<br \/>\n2 TL Zimt<br \/>\n2 TL Gemahlene Nelken<br \/>\n35 Gramm Zitronat<br \/>\n1 Prise Pottasche<br \/>\nEtwas Kaffee<br \/>\n500 Gramm Zucker<br \/>\n5 Eier<br \/>\n1\/2 Zitrone; die Schale<br \/>\n500 Gramm Mehl<br \/>\nRunde Backoblaten<\/p>\n<p>\n<b>Zubereitung: <\/b><br \/>\nDie Pottasche in etwas Kaffee aufl\u00f6sen. Eier und Zucker zu einer dicken Schaummasse schlagen. Gew\u00fcrze, Zitronat und Zitronenschale hineingeben. Teig mit dem Mehl verkneten und dann ihn auf einer mit Mehl bestreuten Fl\u00e4che ausrollen. Runde Kekse ausstechen, und zwar in der Gr\u00f6\u00dfe, dass sie auf ihre Backoblaten passen. Die fertigen Kekse \u00fcber Nacht an einen k\u00fchlen Ort stellen und am n\u00e4chsten Tag bei m\u00e4\u00dfiger Hitze backen.<\/p>\n<p>Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 2 TL Kardamom 2 TL Zimt 2 TL Gemahlene Nelken 35 Gramm Zitronat 1 Prise Pottasche Etwas Kaffee 500 Gramm Zucker 5 Eier 1\/2 Zitrone; die Schale 500 Gramm Mehl Runde Backoblaten Zubereitung: Die Pottasche in etwas Kaffee aufl\u00f6sen. Eier und Zucker zu einer dicken Schaummasse schlagen. Gew\u00fcrze, Zitronat und Zitronenschale hineingeben. Teig mit &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/regensburger-pfeffernusse\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27],"tags":[],"class_list":["post-661","post","type-post","status-publish","format-standard","hentry","category-geback","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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April 2011","format":false,"excerpt":"Zutaten: 4 Eier 500 Gramm Puderzucker 1 Zitrone; abgeriebene Schale 2 EL Zimt 5 Gramm Kardamompulver 50 Gramm Zitronat 50 Gramm Orangeat 1\/2 TL Wei\u00dfer Pfeffer; gemahlen 500 Gramm Mehl b>Zubereitung: Eier und Zucker in einer Sch\u00fcssel so lange r\u00fchren, bis sich der Zucker aufgel\u00f6st hat. Zitronenschale, Zimt und Kardamom\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":701,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/linzer-torte\/","url_meta":{"origin":661,"position":1},"title":"Linzer Torte","author":"Steffen","date":"17. 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April 2011","format":false,"excerpt":"Zutaten: 500 Gramm Brauner Sirup 200 Gramm Farinzucker 500 Gramm Mehl 5 EL Wasser 110 Gramm Honig Je 1 TL gemahlene Nelken, Koriander, Piment 2 TL Zimt 1 Prise geriebene Muskatnu\u00df 1 Prise Natron 5 Gramm Pottasche Zubereitung: Das Wasser in einem Topf erw\u00e4rmen, Honig, Sirup und Zucker darin aufl\u00f6sen.\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":635,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/basler-leckerli\/","url_meta":{"origin":661,"position":3},"title":"Basler Leckerli","author":"Steffen","date":"16. April 2011","format":false,"excerpt":"Zutaten: 625 g Mehl 300 g + 125 g Zucker 280 g Honig 300 g gehackte Mandeln (ungesch\u00e4lt) rund 40 halbierte, abgezogene Mandeln je 100 g fein gehacktes Zitronat und Orangeat 2 Tl. 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