Classic Elisenlebkuchen Cookies
Soft fragrant gluten-free Elisenlebkuchen cookies with candied orange, lemon peel and marzipan.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
For the Cookie dough:
- 100 grams Almonds
- 100 grams candied Lemon pieces also known as Zitronat
- 50 grams candied Orange pieces also known as Orangeat or Aranzini
- 2 Eggs
- 150 grams Brown Sugar
- pinch Salt
- 1 flat Teaspoon grated Organic Lemon rind
- 1/4 Teaspoon Cinnamon Powder
- 1 heaped Teaspoon Lebkuchen spice
- 100 grams plain Marzipan cut into smaller pieces
- 150 grams powdered Sugar
- 2 Tablespoon Honey
- 20 milliliter dark Rum
- 120 grams Almond flour
- Round 40 mm average sized Gluten free Communion baking wafers or bigger size if you prefer
For the Chocolate glaze:
- 70 grams Dark bitter Chocolate
- 2 Tablespoons Oil
For the Sugar glaze:
- 70 grams powdered Sugar
- about 1 1/2 Tablespoon Water
First we have to peel the almonds and we do that by keeping a pot of water to boil. Then we add the almonds to the boiling water and take them out after a few minutes or when you can see that the skin is getting off easily. Take them out of the water, let cool and peel them all one by one.
Heat up a frying pan and add your peeled almonds and just stir fry dry (No oil!) until they are not that wet anymore. Keep aside to cool then place them into a grinder and just grind short to rough bits. Keep aside for later use.
Add your candied lemon and orange pieces to a blender and mix it to a sticky mush as seen in the picture. Keep aside for later use.
In a bowl combine the Eggs and brown sugar. Whisk the content to a fluffy consistency.
Now add all the cookie dough ingredients to the egg sugar mixture which includes the almond bits, the candied lemon and orange mush, salt, grated organic lemon rind, cinnamon powder, Lebkuchen spice, marzipan chunks, powdered sugar, honey, dark rum and almond flour. Mix to a smooth sticky dough.
Preheat your oven to 160 Celsius!
Place your communion baking wafers with some space between each other (the cookies will grow in size while baking) on a baking sheet and with a teaspoon pick up some of the dough and slide the dough with a finger onto the wafer center. Don't add too much dough since it will rise.
Bake for 20-25 minutes in the oven at 160 Celsius. Each oven is different, mine gave best results with 20 minutes. When they are finished baked, the cookies will appear very soft but that's what we want. Once they cool a bit they harden, so if you over bake them and they look fine after baking, then they might turn too hard after cooling them. What you are looking for once cooled is a softer (but baked) center with a harder surface.
While your cookies are cooling down prepare the coatings (completely optional, you can also keep the cookies plain without coating). For the chocolate coating melt the chocolate with the oil and brush the cooled but still warm cookies with the chocolate. For the Sugar glaze mix the smooth powdered sugar with the water well and brush your cookies with the glaze just as you did with the chocolate glaze.
Leave them to harden and then store well. Tropical climate -> airtight container and Cold climate -> Metal box + Apple skin to keep the cookies soft