Elisenlebkuchen (German Christmas Cookies)
Overview:
These Elisenlebkuchen cookies are a delightful German Christmas treat, boasting a soft and puffy texture that’s simply irresistible. Originating from the renowned German cookbook “Back Vergnuegen Wie Noch Nie,” this recipe promises a culinary journey infused with the warmth and tradition of the holiday season. Featuring a harmonious blend of flavors including cinnamon, lemon, nuts, and chocolate, these cookies are sure to captivate your taste buds and leave you craving more. 🍪🎄
Nutritional Information:
- Calories: 605.5
- Fat Content: 23.6g
- Saturated Fat Content: 5.5g
- Cholesterol Content: 0.5mg
- Sodium Content: 335.7mg
- Carbohydrate Content: 94.3g
- Fiber Content: 3g
- Sugar Content: 21.4g
- Protein Content: 6.2g
- Servings: 50 cookies
Ingredients:
| Quantity | Ingredient |
|---|---|
| 300g | Powdered sugar |
| 3 | Egg whites |
| 1 1/2 | Ground cinnamon |
| 1 | Lemon (zest) |
| 75g | Candied lemon peel |
| 300g | Nuts (finely ground) |
| 50 | Oblaten wafers |
| 100g | Chocolate (for melting) |
Instructions:
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Preheat your oven to 150°C (300°F).
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Beat powdered sugar and egg whites in a mixing bowl with a whisk attachment on high speed until stiff peaks form. This may take up to 8 minutes, depending on your mixer.
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Combine lemon zest, candied lemon peel, and finely ground nuts, then gently fold them into the egg whites mixture. Be careful not to overmix.
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Line a baking sheet with parchment paper and arrange the oblaten wafers on it.
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Scoop a rounded tablespoon of cookie dough onto each oblaten, forming mounds.
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Bake for approximately 20 minutes or until the cookies turn light brown in the center of the oven. To prevent overbrowning, you can place an empty cookie sheet on the rack above the cookies.
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Remove from the oven and let cool on wire racks.
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Melt chocolate either in a double boiler or in the microwave until it reaches a smooth consistency. Be cautious not to burn the chocolate if using the microwave.
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Drizzle the melted chocolate over the tops of each cookie. Alternatively, you can dip the cookies halfway into the melted chocolate if preferred.
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Allow the dipped cookies to dry on a cooling rack.
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Pack the cooled cookies into airtight containers for storage.
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Note: If using American measurements, adjust the quantities accordingly. For example, use approximately 2 cups of ground almonds, 2 1/3 cups of powdered sugar, 1 cup of candied lemon peel, and a few Hershey’s milk chocolate bars.
Serving Suggestions:
These Elisenlebkuchen cookies are perfect for sharing with family and friends during the holiday season. Enjoy them with a cup of hot cocoa or mulled wine for a truly festive experience. Whether you’re indulging in them yourself or gifting them to loved ones, these German Christmas cookies are sure to spread joy and cheer wherever they go. 🎁🌟
Tips and Tricks:
- Ensure the egg whites are beaten until stiff peaks form to achieve the desired texture for the cookies.
- Use high-quality chocolate for melting to enhance the flavor of the cookies.
- If you prefer a stronger lemon flavor, you can add more lemon zest to the dough.
- Store the cookies in a cool, dry place in airtight containers to maintain their freshness.
Conclusion:
With their heavenly blend of flavors and irresistible texture, these Elisenlebkuchen cookies are a must-have addition to your holiday baking repertoire. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to impress with its simplicity and delicious results. Embrace the festive spirit and treat yourself to the magic of German Christmas traditions with every bite of these delightful cookies. Happy baking! 🎅🍪
