- 500 g Light Brown Sugar
- 1 tsp Cinnamon
- ¼ tsp Ground Cloves
- pinch Nutmeg
- Zest of ½ Lemon
- 70 g Candied Lemon Peel
- 500 g Almonds, ground and finely chopped
- 5 Eggs, medium
- ⅛ tsp Baking Powder
- ⅛ tsp Baking Soda
- Lemon Juice
- Confectioners Sugar
Finely chop the almonds.
The candied lemon comes diced but needs to be chopped smaller. Spraying your chopping knife with Pam will make this much easier.
Beat together the eggs, sugar, baking powder, soda and spices.
Stir in the candied lemon, almonds and lemon.
Spread dough on 70 mm Oblaten the thickness of your finger.
Decorate with an almond.
Let rest overnight.
Bake at 300°F for about 30 minutes.
After the cookies have cooled brush with a lemon glaze.
Tip: If the batter is too thin, add more ground almonds and a little bit more of equal amounts of baking powder and baking soda.
Variation: Can be made in 9×13 cake pan and cut into bars then glazed. Baking time is slightly increased. Or 50mm Oblaten can be used to make smaller cookies, then the baking time would be somewhat decreased.
**Elisenlebkuchen are considered the highest quality Gingerbread/Lebkuchen. Under the German Grocery Standards, they have to contain at least 25% of Almonds, Walnuts or Hazelnuts and less than 10% Flour to be able to be sold under that name!