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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

  1. Pre-heat oven to 150°C.
  2. Beat eggs until foamy and gradually add the sugar. Continue beating at high speed until the mixture is really thick and creamy.
  3. Add spices, candied peel, rum -, lemon - and vanilla essence.
  4. Stir the baking powder into the ground almonds and fold into the egg mixture.
  5. Add enough hazelnuts to make a not too firm dough (or a small amount of flour).
  6. Drop heaped teaspoons full of batter onto a baking tray lined with non-stick baking paper (or a greased cookie sheet).
  7. Bake at 130 - 150 °C for 25 - 30 minutes.
  8. Glaze the cookies immediately after removing from the oven; half with light and half with dark icing.
     
 

Elisenlebkuchen

Makes about 40 cookies

Recipe from:

Fröhliche Weihnachtsbackzeit.



Recipe
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