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Elisenlebkuchen
Cookies
Ingredients
- 2 eggs
- 200 g sugar (castor or icing sugar)
- 5 ml vanilla essence
- 1 ml ground cloves
- 2 ml rum essence
- 2 ml lemon essence
- 75 g finely chopped mixed peel
- 125 g ground almonds
- 1 ml baking powder
- 75 - 125 g ground hazelnuts
Icing:
For the light glaze add hot water to about 75 g icing sugar to make a thick creamy icing.
For the dark glaze mix 75 g melted chocolate with 10 g coconut oil; add hot water to make a thick, creamy icing.
Method
- Pre-heat oven to 150°C.
- Beat eggs until foamy and gradually add the sugar. Continue beating at high speed until the mixture is really thick and creamy.
- Add spices, candied peel, rum -, lemon - and vanilla essence.
- Stir the baking powder into the ground almonds and fold into the egg mixture.
- Add enough hazelnuts to make a not too firm dough (or a small amount of flour).
- Drop heaped teaspoons full of batter onto a baking tray lined with non-stick baking paper (or a greased cookie sheet).
- Bake at 130 - 150 °C for 25 - 30 minutes.
- Glaze the cookies immediately after removing from the oven; half with light and half with dark icing.
Makes about 40 cookies
Recipe from:
Fröhliche Weihnachtsbackzeit.