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Elisenlebkuchen (German Christmas Cookies)

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“These are delicious soft & puffy cookies. The Oblaten wafers, which serve as the bottoms of these cookies, can be found in German markets - they look like Communion wafers, and are actually made in the same manner. Adapted from the great German classic cookbook, "Back Vergnuegen Wie Noch Nie." I have provided approximate measurements if you need to use American measuring cups. If you can find it, Lindt sells a large bar of chocolate that is excellent for melting and is roughly the correct amount you need - a little more won't be a problem. Or you may use Hershey bars - no problem. For the nuts - these are not to be confused with chopped nuts - they should be finely grouns into a meal. If you can't find them sold this way in your area, whirl them through a coffee grinder or food processor briefly (you don't want mush) until they are floury. The nuts are the "flour" in this recipe and cannot be omitted - however you may use hazelnuts or other nuts that you prefer.”

Ingredients Nutrition

  • 300 g powdered sugar
  • 3 egg whites
  • 1 12 teaspoons ground cinnamon
  • 1 lemon, grated zest of
  • 75 g candied lemon peel, finely chopped
  • 300 g very finely ground almonds
  • 50 white german baking wafers, 4 cm diameter (Oblaten)
  • 100 g sweetened milk chocolate, chopped


  1. Preheat oven to 150°C (or 300°F).
  2. Place powdered sugar and egg whites in a mixing bowl and beat, using a whisk attachment on an electric mixer on high speed, until stiff (but not dry) peaks form- this may take while (up to 8 minutes- but may take less depending upon your mixer).
  3. Combine the lemon zest, the candied lemon peel, and the nuts, then gently fold in the egg whites mixture- do not overmix.
  4. Line a baking sheet with parchment paper, then set out the oblaten wafers.
  5. Place a 1 rounded Tbsp of cookie dough onto each oblaten in a mound.
  6. Bake about 20 minutes until light brown, in the center of the oven.
  7. If necessary, set a second (empty) cookie sheet in the rack directly above the cookies to help keep the tops from overbrowning.
  8. Remove from oven and let cool on wire racks.
  9. Melt chocolate in either a double boiler or in the microwave briefly until you can stir down the chocolate into a melted glaze (be careful not to burn if you use the microwave- chocolate tends to hold its shape even if it is melted inside when melted this way).
  10. Drizzle the tops of each cookie with the melted chocolate.
  11. If you prefer, you may melt even more chocolate and carefuly dip the cookies halfway.
  12. Let dipped cookies dry on a cooling rack.
  13. Pack into airtight containers.
  14. IF USING AMERICAN MEASUREMENTS: Use about 2 cups ground almonds, 2 1/3 cups powdered sugar, 1 cup candied lemon peel, and a couple of Hershey's milk chocolate bars (regular size)- or more.

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