Nuernberger Elisenlebkuchen
Nuernberger Elisenlebkuchen is a traditional German holiday treat that captures the essence of Christmas with its rich, spiced aroma and nutty texture. Made with finely ground almonds, hazelnuts, and a delicate blend of cinnamon, nutmeg, and cloves, these flourless cookies are naturally gluten-free and irresistibly soft. Dotted with sweet candied orange and lemon peel, they're baked atop crisp oblaten wafers for a unique, authentic touch. Add a festive twist with a glossy sugar glaze or a luscious dark chocolate coating to elevate these time-honored delights. Perfect for gifting or enjoying with a warm cup of tea, these artisanal cookies not only taste better as they age but also embody the warmth and tradition of German holiday baking.
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Recipe Information
Ingredients
- 200 grams Almonds (blanched and finely ground)
- 100 grams Hazelnuts (finely ground)
- 75 grams Candied orange peel (chopped finely)
- 50 grams Candied lemon peel (chopped finely)
- 3 whole Eggs (large)
- 180 grams Sugar
- 2 tablespoons Honey
- 1 teaspoon Cinnamon (ground)
- 0.5 teaspoon Nutmeg (ground)
- 0.25 teaspoon Cloves (ground)
- 1 teaspoon Baking powder
- 25 pieces Oblaten (round wafer papers, 70mm)
- 150 grams Dark chocolate (for dipping, optional)
- 100 grams Powdered sugar (for glaze, optional)
- 2 tablespoons Water (for glaze)
Instructions
Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
In a large mixing bowl, combine the ground almonds and hazelnuts with the chopped candied orange and lemon peel.
In a separate bowl, whisk together the eggs, sugar, and honey until light and frothy.
Add the cinnamon, nutmeg, cloves, and baking powder to the egg mixture and mix well.
Gradually fold the nut mixture into the egg mixture, stirring until everything is well combined and forms a sticky dough.
Place one oblaten wafer on a flat surface and scoop a heaping tablespoon of the dough onto its center. Use a spoon or wet fingertips to press and spread the dough evenly, leaving a slight border around the edge of the wafer. Repeat for the remaining oblaten and dough.
Arrange the prepared cookies on the lined baking sheets, leaving some space between each.
Bake in the preheated oven for 15-20 minutes, or until the cookies are set but still soft in the center. They should not brown excessively.
Remove the cookies from the oven and let them cool completely on a wire rack.
If glazing, prepare the glaze by mixing powdered sugar with water to form a smooth, pourable consistency. Brush the glaze over the cooled cookies and allow it to set.
For a chocolate coating, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave. Dip the cooled cookies halfway into the chocolate or coat the entire surface. Let the chocolate set before serving.
Store the Elisenlebkuchen in an airtight container for up to two weeks to allow the flavors to develop further. Enjoy!
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 18.6 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
