Prep 30 mins
Cook 30 mins
These are delicious soft & puffy cookies. The Oblaten wafers, which serve as the bottoms of these cookies, can be found in German markets - they look like Communion wafers, and are actually made in the same manner. Adapted from the great German classic cookbook, "Back Vergnuegen Wie Noch Nie." I have provided approximate measurements if you need to use American measuring cups. If you can find it, Lindt sells a large bar of chocolate that is excellent for melting and is roughly the correct amount you need - a little more won't be a problem. Or you may use Hershey bars - no problem. For the nuts - these are not to be confused with chopped nuts - they should be finely grouns into a meal. If you can't find them sold this way in your area, whirl them through a coffee grinder or food processor briefly (you don't want mush) until they are floury. The nuts are the "flour" in this recipe and cannot be omitted - however you may use hazelnuts or other nuts that you prefer.
- 300 g powdered sugar
- 3 egg whites
- 1 1⁄2 teaspoons ground cinnamon
- 1 lemon, grated zest of
- 75 g candied lemon peel, finely chopped
- 300 g very finely ground almonds
- 50 white german baking wafers, 4 cm diameter (Oblaten)
- 100 g sweetened milk chocolate, chopped
- Preheat oven to 150°C (or 300°F).
- Place powdered sugar and egg whites in a mixing bowl and beat, using a whisk attachment on an electric mixer on high speed, until stiff (but not dry) peaks form- this may take while (up to 8 minutes- but may take less depending upon your mixer).
- Combine the lemon zest, the candied lemon peel, and the nuts, then gently fold in the egg whites mixture- do not overmix.
- Line a baking sheet with parchment paper, then set out the oblaten wafers.
- Place a 1 rounded Tbsp of cookie dough onto each oblaten in a mound.
- Bake about 20 minutes until light brown, in the center of the oven.
- If necessary, set a second (empty) cookie sheet in the rack directly above the cookies to help keep the tops from overbrowning.
- Remove from oven and let cool on wire racks.
- Melt chocolate in either a double boiler or in the microwave briefly until you can stir down the chocolate into a melted glaze (be careful not to burn if you use the microwave- chocolate tends to hold its shape even if it is melted inside when melted this way).
- Drizzle the tops of each cookie with the melted chocolate.
- If you prefer, you may melt even more chocolate and carefuly dip the cookies halfway.
- Let dipped cookies dry on a cooling rack.
- Pack into airtight containers.
- IF USING AMERICAN MEASUREMENTS: Use about 2 cups ground almonds, 2 1/3 cups powdered sugar, 1 cup candied lemon peel, and a couple of Hershey's milk chocolate bars (regular size)- or more.