Nuernberger Elisenlebkuchen

Recipe by Mia in Germany
READY IN: 1hr 5mins
YIELD: 40 cookies




  • Preheat oven to 300 F or 150 C and grease cookie sheet. If you have a silicon cookie sheet, this works best.
  • Cream together eggs and sugar at high speed until you have a thick yellow cream. This will take some time, but don't stop beating before the mixture is really thick and creamy!
  • Mix in spices, rum, vanilla and candied peel, then fold in ground almonds, nuts and baking powder.
  • Drop heaped teaspoons full of batter onto greased cookie sheet and flatten slightly.
  • Bake at 300 degrees 25 - 35 minutes.
  • For the light glaze stir together 3 1/2 ounces powdered sugar with just as much hot water that you get a thick creamy icing.
  • For the dark glaze stir together 3 1/2 ounces powdered sugar with the cocoa powder, melt the coconut oil and mix with sugar and cocoa, add just enough hot water to have a smooth thick creamy icing.
  • Immediately after removing the cookies from the oven glaze half of them with light and half with dark icing.
  • Let cool completely and store in airtight container in a cool place.