Ingrédients pour Nurnberger
- 1 cup honey
- 1 large egg
- 2 tablespoons lemon juice
- Brown Sugar
- Lemon, Rind Of
- 2 cups all-purpose flour
- Baking Soda
- Nutmeg
- Clove
- Cinnamon
- Allspice
- ½ cup chopped candied citron
- ½ cup chopped walnuts or almonds
- Candied Cherry
- Blanched Almond
- Powdered Sugar
- Rum
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Comment préparer Nurnberger
- Heat 1 cup of honey to a rolling boil in a medium saucepan over medium heat.
- Remove from heat and let cool completely.
- In a separate bowl, whisk together 1 cup granulated sugar, 1 large egg, 2 tablespoons lemon juice, and the zest of 1 lemon.
- In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and a pinch of salt.
- Gradually add the dry ingredients to the cooled honey mixture, stirring until just combined. Do not overmix.
- Stir in ½ cup chopped candied citron and ½ cup chopped walnuts or almonds.
- Cover the dough tightly with plastic wrap and chill in the refrigerator overnight (or for at least 6 hours).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the dough into 1-inch balls. Flatten slightly with your hand or a fork.
- Place the cookies onto the prepared baking sheets.
- Press a whole almond half into the top of each cookie and a small candied cherry slice into the center (optional).
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- While the cookies are still warm, brush them with a glaze (see instructions below).
- **Glaze:** In a small bowl, whisk together ½ cup powdered sugar with 1-2 tablespoons of warm water or lemon juice until smooth. Add more water or lemon juice as needed to reach desired consistency.
- Let the cookies cool completely on a wire rack before storing in an airtight container. Allow them to mellow for a few days for the flavors to deepen.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
2241g
Fat
29g
Carbs
280g
