Elisenlebkuchen Recipe

There’s something utterly magical about transforming a medley of whole almonds, hazelnuts, and a splash of candied citrus into these divine Elisenlebkuchen cookies—each bite is like a warm embrace from your grandma’s kitchen, with just a whisper of spicy cinnamon and nutmeg reminding you that the holiday season is near.

One of my favorite German treats at holiday time is elisenlebkuchen. A recipe for these deliciously rich gingerbread-like cookies starts with a heavy base of whole almonds and hazelnuts, which gives the cookies a satisfyingly healthy dose of fats and protein.

The base is ground to medium-fine meal; the mix of spices—cinnamon, cloves, and nutmeg—gives the cookies a warm, aromatic quality. And what completes these cookies is the candied lemon and orange peels.

Elisenlebkuchen Recipe Ingredients

• Whole almonds: Rich in protein and healthy fats; provide crunchy texture.
• Whole hazelnuts: Source of fiber and vitamins; adds nutty flavor.
• Candied lemon peel: Offers a zesty, sweet citrus burst.
• Candied orange peel: Sweet with hints of orange; enhances flavor.
• All-purpose flour: Provides structure; binds ingredients together.
• Sugar: Sweetens the dough; helps browning during baking.
• Ground cinnamon: Adds warm, sweet spice; enhances aroma.
• Dark chocolate: Bitter-sweet coating; contrasts sweetness, optional.

Elisenlebkuchen Recipe Ingredient Quantities

• 200g whole almonds
• 200g whole hazelnuts
• 50g candied lemon peel
• 50g candied orange peel
• 100g all-purpose flour
• 200g sugar
• 4 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 tsp baking powder
• Oblaten (thin edible wafers)
• 200g dark chocolate (for coating, optional)
• 50g apricot jam (for glaze, optional)

How to Make this Elisenlebkuchen Recipe

1. Heat the oven to 180°C (350°F) and ready a baking sheet with parchment paper, or place a single layer of Oblaten wafers.

2. In a food processor, grind the almond and hazelnut until they form a coarse meal. Add the candied lemon peel and orange peel, and pulse until the mixture is finely chopped.

3. In a big bowl, mix thoroughly the following: sugar, eggs, ground cinnamon, ground cloves, allspice, nutmeg, and salt.

4. Combine the ground nut mix with the egg mixture, then add the flour and baking powder. You should have a thick, sticky batter.

5. Using a spoon or your hands wet with water, form small balls of batter and place them on the Oblaten wafers. Slightly flatten them to form discs.

6. Preheat the oven to 350 degrees F (175 degrees C). Place the formed cookies on a baking sheet and bake in the oven for 15 minutes. After 15 minutes, check to see if they need a few more minutes to cook (they should be firm to the touch but not hard). If they need more time, check every minute until they’re done.

7. Take the cookies from the oven and allow them to cool on the baking sheet for a few minutes; then, move them to a wire rack to let them cool completely.

8. To prepare the chocolate coating, melt the dark chocolate in a heatproof bowl placed over a pot of simmering water. When it is completely melted, take the cooled cookies and dip their tops in the chocolate. Set the cookies right side up on a wire rack to allow the chocolate to firm up.

9. To create the apricot glaze, place the apricot jam in a small saucepan over low heat. Stir the blossom until it becomes smooth and even in texture. Once at least part of the jam has melted, you can safely turn up the heat to medium low. When the jam is completely smooth, take it off the heat and use a pastry brush to spread a thin layer of the apricot glaze over the tops of the cooled cookies.

10. Permit any chocolate or glaze to firm up thoroughly before you present or obscure the Elisenlebkuchen in an airtight receptacle. Elisenlebkuchen is a kind of cookie that features fruit and nuts, along with the following:

• A batter rich in chocolate.
• A wealth of spices.
• A light, melty texture.

You can compare it to the German Lebkuchen, which is not as rich or spicy and has a denser, cake-like structure.

Elisenlebkuchen Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper (optional)
4. Food processor
5. Large bowl
6. Mixing spoon or whisk
7. Spoon or hands (for forming balls)
8. Heatproof bowl
9. Pot (for simmering water)
10. Wire rack
11. Small saucepan
12. Pastry brush

FAQ

• What makes Elisenlebkuchen different from other Lebkuchen?A high fat and sugar content, along with good quality spices and healthy ingredients, make Elisenlebkuchen, often called “Pleasure Cookies,” truly extraordinary.
• Can I use ground nuts instead of whole nuts?Certainly, if you wish for a finer texture, you can use ground nuts. Just grind up the whole almonds and hazelnuts to the consistency you want, and then add them in.
• Is it necessary to use Oblaten?Though traditional, Oblaten aren’t strictly needed. They help to keep the cookies from sticking and to produce a proper, German-style Lebkuchen, but you can bake the cookies directly on parchment paper as well.
• What can I use as a substitute for candied lemon and orange peel?Should you lack candied peel, feel free to incorporate more spices and zest an unfaltering lemon or orange to amp up the flavor.
• Can I skip the chocolate coating or apricot glaze?Indeed, the chocolate coating and apricot glaze are optional. They add a little more sweetness and a final touch, but the cookies are delectable as they are.
• How should I store Elisenlebkuchen?Keep them in a container that is not permeable to air and at a temperature that is not too hot or too cold. They can last several weeks and their flavor develops over time.

Elisenlebkuchen Recipe Substitutions and Variations

Almonds whole: If a finer texture is desired, almond meal can be used in place of whole almonds, provided that the weight (200g) is maintained.
Whole hazelnuts: Use the same weight (200g) of pecans or walnuts for a different nutty flavor.
Lemon peel, in a similar candied form, can be replaced with the same amount of candied ginger—a little fiercer in flavor and heat, but still a good team player.
Or you can sub in the same amount of another player in the candied citrus family: more candied orange peel, for a sharper zest.
All-purpose flour: For a gluten-free alternative, use 100g of almond flour, but remember that the texture might differ slightly.
Milk chocolate or white chocolate (200g): Use these to coat the item, if you prefer them to dark chocolate.

Pro Tips

1. Roasting the Nuts: For enhanced flavor, consider roasting the almonds and hazelnuts before grinding them. Place them on a baking sheet, and toast in a preheated oven at 180°C (350°F) for about 10 minutes or until they are fragrant. Allow them to cool before processing.