Elisenlebkuchen German Almond Walnut Gingerbread Cookies
Description
These flourless Elisenlebkuchen are traditional German gingerbread cookies packed with ground almonds, hazelnuts, and walnuts. They are rich, wonderfully moist, and naturally nutty thanks to a dough made entirely without flour. After baking, each cookie is finished with a luscious coating of full milk chocolate couverture. Perfect for the holiday season or any time you want a classic European treat.
Ingredients
- 6 eggs
- 150 g brown sugar
- 2 tbsp honey
- 2 tsp ground cinnamon
- 1 tsp gingerbread spice
- 1 pinch salt
- 200 g ground almonds
- 200 g ground hazelnuts
- 100 g ground walnuts
- 150 g finely chopped candied orange peel
- 150 g finely chopped candied lemon peel
- 30 wafers round thin baking wafers (Oblaten)
- 200 g full milk chocolate couverture for coating
Instructions
- Beat the eggs with the brown sugar and honey until light and foamy.
- Finely chop the candied orange and lemon peel.
- Add all remaining dough ingredients (except the wafers and chocolate couverture) to the egg-sugar mixture and stir until well combined.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
- Place a spoonful of dough onto each wafer, smooth it down slightly, and arrange them on the prepared baking sheet.
- Bake for approximately 20 minutes until the Elisenlebkuchen are set and lightly golden.
- Let the cookies cool completely, then coat or drizzle them with melted full milk chocolate couverture.
Notes
- Elisenlebkuchen must contain at least 25% nuts and no more than 10% flour to carry the name officially; this recipe uses no flour at all for extra moisture.
- The dough must be chilled for at least 1 hour so the cookies hold their shape while baking.
- These cookies taste even better after a few days as the flavors meld together.