Numberger Elisenlebkuchen German Christmas Cookie 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:

• 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.

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.