Nuernberger Elisenlebkuchen Recette

Discover the secret recipe for authentic Nürnberger Elisenlebkuchen, passed down through generations! This recipe, originally from a 1920s confectionary school textbook, creates delicate, spiced cookies with a melt-in-your-mouth texture. While traditionally made with thin wafers, this adapted version offers a delicious gluten-free alternative. Customize the sweetness to your liking with brown or white sugar, and enjoy the festive flavors of Christmas. Glaze with light and dark icing for an extra touch of elegance.

Préparation 30 min

Cuisson 65 min

Calories 86.6 kcal

Protéines 2g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Nuernberger Elisenlebkuchen

2 large eggs
1 cup granulated sugar (or ¾ cup for a less sweet version), plus extra for dusting
Almonds
Hazelnuts
Candied Lemon Peel
Candied Orange Peel
1 teaspoon vanilla extract
Rum
Clove
Cinnamon
1 teaspoon baking powder
Powdered Sugar
Cocoa
Coconut Oil
Water

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Comment préparer Nuernberger Elisenlebkuchen

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour (or gluten-free flour blend), ground hazelnuts, spices, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add more ground hazelnuts if the batter is too thin; it should have a smooth, spreadable consistency.
Drop rounded tablespoons of batter onto the prepared baking sheets, leaving space between each cookie.
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prepare the icing: Whisk together powdered sugar with a small amount of water or lemon juice until you reach a smooth, spreadable consistency. Divide into two bowls, tinting one with cocoa powder for a dark icing.
Once the cookies are completely cool, drizzle with the light and dark icings, letting them set slightly.
Enjoy your homemade Nürnberger Elisenlebkuchen!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

46g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Preparation For Large Groups Dietary Low Sodium Low In Something Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Nuernberger Elisenlebkuchen ?

Nuernberger Elisenlebkuchen prend environ 95 minutes du début à la fin — environ 30 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Nuernberger Elisenlebkuchen ?

Nuernberger Elisenlebkuchen contient environ 86.6 calories par portion, avec environ 2 g de protéines, 4 g de glucides et 5 g de lipides.

De quels ingrédients ai-je besoin pour Nuernberger Elisenlebkuchen ?

Les principaux ingrédients de Nuernberger Elisenlebkuchen sont Eggs, Sugar, Almonds, Hazelnuts, Candied Lemon Peel, Candied Orange Peel. Consultez la liste complète avec les quantités ci-dessus.