Elisen Lebkuchen German Christmas Cookies Recipes

Steps:

• 1. Beat eggs and sugar. Add all the spices and flavoring.
• 2. Add citron, ground almonds and baking powder. Once combined gradually add ground hazelnuts enough so you can drop it on a baking wafer with a teaspoon on a cookie sheet.
• 3. Bake SLOW on 275 to 300 degree for approximately 40 minutes. Or until done. They have to look real light brown. Remember all ovens vary so you will have to get a feel for your own.
• 4. Once cool frost and enjoy. These keep well in an air-tight container.
• 5. Note: Photos from Google Images

Steps:

• 1. Grind unblanched almonds and hazelnuts. Cut citron and peels VERY fine. I buy my nuts already ground. If you do grind your nuts you should add some of the flour from the recipe to the nuts so it does not turn to a butter while grinding.
• 2. In a large mixing bowl stir together fruit and nut mixture, flour and spices. Set aside
• 3. In a small mixing bowl beat two egg whites until foamy; gradually beat in sugar just till soft peaks form (tips curl over). Fold into nut mixture; stir in apricot preserves.
• 4. Spoon batter by rounded spoonfull onto baking wafers and place on cookie sheet lined with parchment paper. Smooth tops with moistened finger.
• 5. Let stand at room temperature, uncovered for 2 hours to dry. Bake at 350 for 20 to 22 minutes.
• 6. Allow to cool and ice with chocolate or powdered sugar glaze.
• 7. NOTE: Bach Oblaten Rounds can be purchased at a German deli if you have access to one. Otherwise, I have purchased these on-line through Amazon and E-Bay. I'm sure there are other on-line grocers that sell them too. I should also note that they are edible for those that are not familiar with them. Also, the do come in different sizes. The smaller the round the more cookies it yields.
• 8. NOTE: Photos are from Google Images. I will post my own when I make them this Christmas.

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.