Best Numberger Elisenlebkuchen German Christmas Cookie Recipes
AUTHENTIC GERMAN LEBKUCHEN (NüRNBERGER ELISENLEBKUCHEN)
One of Germany's most popular and beloved Christmas confections, get ready to fall in love with these delicious and traditional German Lebkuchen!
Provided by Kimberly Killebrew
Categories Dessert
Time 45m
Number Of Ingredients 25
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.
Nutrition Facts : ServingSize 1 elisenlebkuchen, Calories 175 kcal, Carbohydrate 22 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 34 mg, Fiber 1 g, Sugar 19 g
NUMBERGER ELISENLEBKUCHEN GERMAN CHRISTMAS COOKIE
Another German gingerbread Christmas Cookie from my Mother-in-law. These are wonderful! A taste you won't forget! They are made from ground almonds and hazelnuts, gluten free.
Provided by Sheila M
Categories Cookies
Number Of Ingredients 17
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
NUERNBERGER ELISENLEBKUCHEN
There are many different recipes for elisenlebkuchen, but as far as I know this one is the original. I found it in my late oncle's handwritten book - he was supposed to inherit my grandfather's confection shop and cafe but died at the age of 18, just after having finished confectionary school. These lebkuchen usually are made with thin wafers like communion wafers but since being gluten free I make them without and it works well, too. For more taste, I prefer brown sugar, but originally it is just plain sugar. Depending on the size of your eggs, you might need some more ground hazelnuts. The batter should have a smooth spreading consistency, so if it's too thin, just add some more ground nuts until desired consistency is reached. Personally, I use only half the sugar, but that's presonal preference. They are glazed with light and dark icing but of course you can only use one of them instead of both.
Provided by Mia in Germany
Categories For Large Groups
Time 1h5m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 86.6, Fat 3.6, SaturatedFat 0.5, Cholesterol 9.3, Sodium 17.5, Carbohydrate 12.8, Fiber 0.7, Sugar 11.5, Protein 1.4
ELISENLEBKUCHEN (GERMAN CHRISTMAS COOKIES)
These are delicious soft & puffy cookies. The Oblaten wafers, which serve as the bottoms of these cookies, can be found in German markets - they look like Communion wafers, and are actually made in the same manner. Adapted from the great German classic cookbook, "Back Vergnuegen Wie Noch Nie." I have provided approximate measurements if you need to use American measuring cups. If you can find it, Lindt sells a large bar of chocolate that is excellent for melting and is roughly the correct amount you need - a little more won't be a problem. Or you may use Hershey bars - no problem. For the nuts - these are not to be confused with chopped nuts - they should be finely grouns into a meal. If you can't find them sold this way in your area, whirl them through a coffee grinder or food processor briefly (you don't want mush) until they are floury. The nuts are the "flour" in this recipe and cannot be omitted - however you may use hazelnuts or other nuts that you prefer.
Provided by HeatherFeather
Categories Drop Cookies
Time 1h
Yield 50 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 605.5, Fat 23.6, SaturatedFat 5.5, Cholesterol 0.5, Sodium 335.7, Carbohydrate 94.3, Fiber 3, Sugar 21.4, Protein 6.2
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