These traditional Christmas cookies have their origin in the town of Nurnberg. I adapted this recipe from an old German cookbook. Their spiced nutty flavor is great for variety on cookie platters."These made for a wonderful addition to my Christmas cookie platter. Yes, a lot of ingredients but easy to make and amazing flavor." - AnnMarieWhenham
Yield: 50 Ready in 40 minutes
68 people trying soon
|-- COOKIES --|
|2 tablespoonsVegetable oil|
|1 largeEgg yolk|
|1 teaspoonCocoa powder; (heaping)|
|1/2 teaspoonLemon zest|
|250 gramsWhole wheat flour|
|1 tablespoonBaking Powder|
|75 gramsAlmonds; ground|
|75 gramshazlenuts; ground|
|50 gramsCandied lemon peel; chopped finely|
|75 gramsDried apricots; chopped finely|
|Baking wafers; (obladen), optional|
|1 largeEgg white; optional|
|-- ICING --|
|125 gramsPowdered sugar|
Note: the baking wafers are sold in specialty food stores. If you are not going to use them, you don't need the egg white.
1. Preheat oven to 350. In a saucepan over medium heat, Slowly heat the honey, sugar, salt, oil and water until sugar is dissolved. Put in a mixing bowl and allow to cool.
2. Sift the flour and baking powder together.
3. Stir egg yolk, cocoa and spices into the honey mixture. Slowly mix in the sifted flour mixture, and when it is smooth, add the rest of the cookie ingredients.
4. Roll out to to about 1/4 inch thick and use a cookie cutter or glass to cut out 2 inch rounds. If you are using the baking wafers, brush a wafer with egg white and stick to the bottom of each cookie.
5. Place cookies on a greased cookie sheet. Bake for 15 - 20 minutes.
6. Remove from oven and allow to cool. For the icing, mix water gradually into powdered sugar until it is the consitency of heavy cream. Brush icing on each cookie. Allow to dry.
Store in a cookie tin.
Keep these in a tin after baking - they age well and will soften with time (which is desirable).
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