Nuernberger Elisenlebkuchen
photo by Linky
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Yields:
-
40 cookies
- Serves:
- 40
ingredients
- 2 eggs
- 7 ounces sugar
- 4 1⁄4 ounces almonds, ground
- 3 1⁄2 ounces hazelnuts, ground
- 1 1⁄4 ounces candied lemon peel, finely chopped
- 1 1⁄4 ounces candied orange peel, finely chopped
- 1 teaspoon vanilla extract
- 1 tablespoon rum, dark
- 1⁄8 teaspoon clove, ground
- 1 teaspoon cinnamon
- 1⁄8 teaspoon baking powder
- 7 ounces powdered sugar, divided
- 1⁄2 ounce cocoa
- 1⁄2 tablespoon coconut oil
- 4 tablespoons water, hot
directions
- Preheat oven to 300 F or 150 C and grease cookie sheet. If you have a silicon cookie sheet, this works best.
- Cream together eggs and sugar at high speed until you have a thick yellow cream. This will take some time, but don't stop beating before the mixture is really thick and creamy!
- Mix in spices, rum, vanilla and candied peel, then fold in ground almonds, nuts and baking powder.
- Drop heaped teaspoons full of batter onto greased cookie sheet and flatten slightly.
- Bake at 300 degrees 25 - 35 minutes.
- For the light glaze stir together 3 1/2 ounces powdered sugar with just as much hot water that you get a thick creamy icing.
- For the dark glaze stir together 3 1/2 ounces powdered sugar with the cocoa powder, melt the coconut oil and mix with sugar and cocoa, add just enough hot water to have a smooth thick creamy icing.
- Immediately after removing the cookies from the oven glaze half of them with light and half with dark icing.
- Let cool completely and store in airtight container in a cool place.
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