NUMBERGER ELISENLEBKUCHEN GERMAN CHRISTMAS COOKIE

Numberger Elisenlebkuchen German Christmas Cookie image

Provided by Sheila M

Categories Cookies

Number Of Ingredients 17

2 eggs
1 c sugar
1 tsp vanilla
1/4 tsp ground cloves
1 tsp cinnamon
1 tsp rum extract
1/4 tsp lemon extract
1/4 tsp baking powder
1/3 c candied citron ground or cut real fine (she measured as 75grams)
2 c ground almonds
1 c ground hazelnuts (only as much hazelnuts so you can spoon it onto the wafer
1 box bach oblaten rounds (german baking wafers)
CHOCOLATE FROSTING
1 c powdered sugar
1 Tbsp cocoa powder
1 Tbsp butter melted
hot water to thin to right consistency to ice cookies (don't make too thin that it runs down 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