Elisenlebkuchen German Christmas Cookies Recipes

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EASY GERMAN LEBKUCHEN RECIPE



Easy German Lebkuchen Recipe image

These soft Lebkuchen Cookies are a classic German favorite!

Provided by Cate, International Desserts Blog

Time P1DT50m

Number Of Ingredients 26

2 TBSP cinnamon
3/4 tsp cloves
1/2 tsp coriander
1/2 tsp cardamom
1/2 tsp anise
1/2 tsp ginger
1/4 nutmeg (or mace)
8 TBSP zest (5-7 lemons and 5-7 oranges)
1 cup 198g sugar
3/4 cup 170ml water
1 1/2 cups 213g whole almonds
1 1/2 cups 213g whole hazelnuts
1/2 cup (100g) brown sugar (lightly packed)
1/4 tsp baking powder
1/8 tsp salt
1/2 cup 60g candied zest
2 TBSP Lebkuchen Spice Mix
1/8 cup honey
2 eggs
4 TBSP powdered sugar
1/2 tsp vanilla
a few drops of Rum extract (optional)
1.5-2oz 35-60g dark chocolate
1/4 tsp oil
15 Back Oblaten
Almonds for decorating top of cookies (whole blanched, slivered or sliced)

Steps:

  • Combine the ground spices in a small bowl or jar.
  • Cover and set aside.
  • This recipe makes a little more spice mix than you need for these cookies. Feel free to add more spice mix to the cookies if you'd like a stronger flavor.
  • Wash oranges and lemons.
  • Zest the citrus using a microplane.
  • Heat water and sugar in a small saucepan over medium high heat.
  • Add zest and stir.
  • Bring to a low boil and simmer for 10 minutes.
  • Strain out the liquid and let the candied zest cool in a small bowl.
  • Cover with plastic wrap and store in the fridge until you're ready to use it.
  • This recipe will likely make a little more candied zest than you need for these cookies. Feel free to add more if you'd like a stronger flavor.
  • Use a food processor to grind the almonds and hazelnuts until they're like crumbs. (But be careful that you don't grind so long that they turn into nut butter! It's ok if you have some larger nut chunks.They don't all have to be the same size.) Set ground nuts aside.
  • Add the brown sugar, Lebkuchen Spice Mix, baking powder, and salt to a mixing bowl (or the food processor or the bowl of a stand mixer). Mix with a whisk or spoon until combined
  • Add the candied zest and mix again.
  • Add the nuts and mix.
  • Add the spice mix and stir.
  • And then add the honey and mix again.
  • Whisk the eggs in a small bowl, then add the eggs to the dough and mix again.
  • The dough should be pretty thick at this point.
  • At this stage you can cover the dough with plastic wrap and let it chill in the fridge for 12 to 24 hours. Or you bake your cookies right away.
  • When you're ready to bake your cookies, pre-head your oven to 325F/160C.
  • Place the Oblaten wafers on a lined baking tray (if using).
  • If using the 70mm size, spoon 2 tablespoons dough onto the middle of each wafer. If your dough immediately flattens out and spills out over the wafer, add more ground nuts (try grinding another 1/4 to 1/2 cup).
  • Ideally you want the baked cookies to cover the entire wafer while keeping a domed shape. You can use lightly damp fingers to gently spread the dough towards the edge of the Oblaten. I just barely spread the dough towards the edges.
  • For the cookies you want to eat plain (no glaze), you can press almonds into the dough at this stage. I totally forgot to do that so my plain cookies are very plain (still tasty, though)!
  • Bake the cookies for 20-22 minutes or until the edges are browned. Let the cookies cool on a wire rack.
  • Add powdered sugar, water, vanilla extract, and rum extract (optional) to a small bowl and mix until there are no lumps. Adjust powdered sugar and water as needed. The sugar glaze in the recipe below should be enough to glaze half of the cookies, so double it if you want to use it for all of the cookies.
  • Chop the dark chocolate and add a bit of oil (vegetable, coconut, etc). Slowly melt the chocolate in the microwave on 15-20 second intervals or in a double boiler on stove (or place a glass bowl over a saucepan that has simmering water it in). Stir frequently. When 3/4 of the chocolate has melted, simply keep stirring to melt the rest. If you want all of your cookies to have a chocolate glaze, double the recipe.
  • Use a pastry brush to apply the sugar or chocolate glaze to the top of the cookies. You can also dip the cookies in the glaze (I found it easiest to use the pastry brush).
  • Add almonds (whole blanched, slivered or sliced) to decorate the top of the cookies before glaze sets.
  • Let the glaze dry on the cookies for 12-24 hours. Store in an airtight container with wax paper between layers of cookies. They'll keep for at least a couple weeks, longer in the freezer.

ELISENLEBKUCHEN (GERMAN CHRISTMAS COOKIES)



Elisenlebkuchen (German Christmas Cookies) image

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.

Provided by HeatherFeather

Categories     Drop Cookies

Time 1h

Yield 50 serving(s)

Number Of Ingredients 8

300 g powdered sugar
3 egg whites
1 1/2 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

Steps:

  • Preheat oven to 150°C (or 300°F).
  • 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).
  • Combine the lemon zest, the candied lemon peel, and the nuts, then gently fold in the egg whites mixture- do not overmix.
  • Line a baking sheet with parchment paper, then set out the oblaten wafers.
  • Place a 1 rounded Tbsp of cookie dough onto each oblaten in a mound.
  • Bake about 20 minutes until light brown, in the center of the oven.
  • If necessary, set a second (empty) cookie sheet in the rack directly above the cookies to help keep the tops from overbrowning.
  • Remove from oven and let cool on wire racks.
  • 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).
  • Drizzle the tops of each cookie with the melted chocolate.
  • If you prefer, you may melt even more chocolate and carefuly dip the cookies halfway.
  • Let dipped cookies dry on a cooling rack.
  • Pack into airtight containers.
  • 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.

Nutrition Facts : Calories 605.5, Fat 23.6, SaturatedFat 5.5, Cholesterol 0.5, Sodium 335.7, Carbohydrate 94.3, Fiber 3, Sugar 21.4, Protein 6.2

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