Nurnberger Recipes

LEBKUCHEN

Steps:

• Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days).
• Preheat oven to 325 degrees. Using a 2-inch ice cream scoop (1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
• Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set.

NURNBERGER

Steps:

• Heat honey to boiling in sauce pan.
• Cool.
• Stir in sugar, egg, lemon juice and rind.
• Stir together flour, soda, and spices.
• Mix into honey mixture. Stir in citron and nuts.
• Chi ll in plastic wrap overnite. Heat oven to 350 deg.
• Shape into 1 inch balls and flatten.
• Place on greased baking sheet. Press almond halves into cookes and cherry slice into center.
• Bake just until set 10-12 minutes.
• Glaze while warm.
• Glaze: stir ingredients until smooth.
• Store in air tight container and let mellow.

NUERNBERGER ELISENLEBKUCHEN

Steps:

• 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.