Name: Elisenlebkuchen
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Cuisine: German
Ingredients: 1 cup ground almonds; 1 cup powdered sugar; 1/2 cup honey; 2 large eggs; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon baking powder; 1/4 cup candied orange peel, finely chopped; 1/4 cup candied lemon peel, finely chopped; 1/4 cup all-purpose flour; 1/4 cup dark chocolate, melted (optional); Whole almonds or blanched almonds, for decorating

Instructions

In a large mixing bowl, combine the ground almonds, powdered sugar, honey, eggs, cinnamon, cloves, nutmeg, ginger, and baking powder. Mix well until you have a smooth, slightly sticky dough.
Add the candied orange peel, candied lemon peel, and flour to the dough. Stir until everything is evenly incorporated. The dough should be thick and sticky but still pliable.
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Using slightly damp hands, shape the dough into small balls, about 1 inch in diameter. Place the balls on the prepared baking sheet, spacing them about 1 inch apart.
Gently press a whole almond or blanched almond into the center of each dough ball, slightly flattening the cookie.
Bake the Elisenlebkuchen in the preheated oven for 12-15 minutes, or until they are lightly golden brown around the edges. Be careful not to overbake, as they can become dry.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, melt the dark chocolate in a heatproof bowl set over a pot of simmering water or in the microwave. Drizzle or dip the cooled cookies in chocolate for an extra touch of indulgence. Allow the chocolate to set before serving.

Ingredients

Instructions

Nutrition Facts