Ingredients for 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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How to Make 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
2g
Carbs
4g
