Original recipe comes from Susanna L.

Ingredients:

•          4   Eggs
•    411g   Sugar
•    144g   Almonds sliced
•    620g   Flour
•    110g   Raisins
•    240g   Candied Mixed Fruits
•               Zest from 1 small Orange
•               Zest from 1 small Lemon
•    340g   Honey
•  1½tsp   Baking Powder*
•     1tsp   Cinnamon, ground*
•     1tsp   Cloves, ground*
•    ½tsp   Allspice, ground*

Glaze:

• Melted Dark Chocolate
• Crisco Shortening

Directions:

Measure all dry seasoning into a small bowl and mix.
Break eggs into a bowl, add sugar and beat until well blended.
While mixing add flour a spoon at a time and *seasoning mix.
Finish mixing by hand, fold in the rest of the ingredients with the honey last (Warm honey in microwave to make it more liquid). Dough becomes very sticky.

Place parchment paper on a Baker’s Half Sheet and spread dough evenly on it. Using a bakery scraper dipped in warm water will make it easier to spread.

Bake in preheated oven at 350ºF for 30 – 40 minutes.
After cooling it completely cut into 1 by 1½ inch diamonds.

Heat dark chocolate and shortening in double boiler.
Dip cookies into melted chocolate mix to glaze. Use a toothpick for ease and less mess.
Let glaze harden on parchment paper.

Merry Christmas – “Frohe Weihnachten”.

Spitzkuchen before glazing with chocolate

ready to enjoy

Chocolate glaze turns dull and “gray”, if glaze is too hot!

This picture is linked from the Dimpflmeier Bakery website** in Toronto,
which has, IMHO, the best commercially made Spitzkuchen on the market.
They have an online store at their website.
We also love their Breads!
**we are not compensated for the link above!

!