Although the name refers to another city, these cookies are actually German in origin. These make a great addition to a cookie assortment. They are a nice contrast to all the buttery or chocolatey goodies and are delicious in their own right.
- 3 eggs
- 1 cup sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 teaspoons cinnamon
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon cardamom
- 1 teaspoon lemon rind
- 2 ounces candied citron peel, minced
- 2 ounces candied orange peel, minced
- 11 ounces unblanched almonds, ground
for the icing
- 1 1⁄2 cups powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons hot water (more as needed)
- Grease and flour a large baking sheet.
- Preheat oven to 300°F.
- In a large bowl, beat eggs until fluffy.
- Add sugar gradually and continue beating until thickened and pale.
- Mix together the dry ingredients.
- Gradually add to egg mixture and mix until combined.
- Fold in lemon rind, candied fruit and almonds.
- This dough is soft and sticky, so either oil or wet your hands before handling.
- Divide dough into thirds.
- On the baking sheet, form the dough into three long flat "loaves" spaced a few inches apart to allow for spreading. If your baking sheet is large enough, it will all fit on one sheet.
- Bake for 20-25 minutes, until lightly browned.
- While the cookies are baking, make the icing by combining the ingredients. You should have a spreadable consistency.
- Remove cookies from the oven and let stand a few minutes.
- Ice the loaves while they are still on the baking sheet.
- Allow to rest for 5 minutes, then slice the loaves crosswise into approximately 1/2-3/4 inch slices. Do not wait too long before slicing, as the icing will flake off if it cools too much before you slice.
- Allow to cool on the baking sheet. These freeze well and keep well.