Best 4 Numberger Elisenlebkuchen German Christmas Cookie Recipes

ELISEN LEBKUCHEN GERMAN CHRISTMAS COOKIES

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.

NUMBERGER ELISENLEBKUCHEN GERMAN CHRISTMAS COOKIE

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

GERMAN LEBKUCHEN

Steps:

• In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
• To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.

AUTHENTIC GERMAN LEBKUCHEN (NüRNBERGER ELISENLEBKUCHEN)

Steps:

• Preheat the oven to 300 degrees F.
• Toss the candied lemon and orange peel with about 1/4 cup all-purpose flour to keep it from sticking together and then pulse in a food processor until finely minced. Set aside.
• In a large mixing bowl, beat the eggs until foamy. Add the sugar, honey and vanilla extract and beat until combined.
• Add the ground almonds and hazelnuts, salt, baking powder, Lebkuchengewürz, and candied lemon and orange peels and stir vigorously until thoroughly combined. (You can use a stand mixer fitted with the paddle attachment and beat for about 2 minutes). The mixture will be wet but if it is too thin to scoop onto the oblaten add some more almond or hazelnut meal.
• Scoop the mixture onto the Backoblaten, smoothing down the top and leaving just a slight space around the edges. Set them on a lined cookie sheet.
• Bake on the middle rack of the oven for 25-30 minutes. Remove the cookie sheet and allow to cool completely.
• Once cooled, place a wire rack over a cookie sheet (to catch the drippings). Dip half the Lebkuchen in the chocolate glaze and half in the sugar glaze, letting the excess drip back into the bowl and then place the Lebkuchen on the wire rack. Arrange 3 almonds on each Lebkuchen while the glaze is still wet. Let the Lebkuchen dry completely until the glaze is hardened.
• Keep stored in an airtight container. Will keep for several weeks and the flavor improves with time.
• Makes about 35 if using 70mm Backoblaten and about 25 if using 90mm Backoblaten.