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.
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Units: US | Metric
- 1Preheat oven to 150°C (or 300°F).
- 2Place 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).
- 3Combine the lemon zest, the candied lemon peel, and the nuts, then gently fold in the egg whites mixture- do not overmix.
- 4Line a baking sheet with parchment paper, then set out the oblaten wafers.
- 5Place a 1 rounded Tbsp of cookie dough onto each oblaten in a mound.
- 6Bake about 20 minutes until light brown, in the center of the oven.
- 7If necessary, set a second (empty) cookie sheet in the rack directly above the cookies to help keep the tops from overbrowning.
- 8Remove from oven and let cool on wire racks.
- 9Melt 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).
- 10Drizzle the tops of each cookie with the melted chocolate.
- 11If you prefer, you may melt even more chocolate and carefuly dip the cookies halfway.
- 12Let dipped cookies dry on a cooling rack.
- 13Pack into airtight containers.
- 14IF 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.
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Nutritional Facts for Elisenlebkuchen (German Christmas Cookies)
Serving Size: 1 (132 g)
Servings Per Recipe: 50
- Amount Per Serving
- % Daily Value
- Calories 605.4
- Calories from Fat 212
- Total Fat 23.6 g
- Saturated Fat 5.5 g
- Cholesterol 0.4 mg
- Sodium 335.6 mg
- Total Carbohydrate 94.2 g
- Dietary Fiber 3.0 g
- Sugars 21.3 g
- Protein 6.2 g