Elisenlebkuchen

Ingredients

• 1 Organic lemon
• 50 g candied orange peel
• 100 g candied lemon peel
• 3 eggs
• 150 g raw cane sugar – powdered
• 1 tsp cinnamon
• 1 pinch cloves powder
• 1 pinch ground nutmeg
• 100 g Ground Almonds
• 100 g ground hazelnuts
• 50 round baking sheets (5-7 cm diameter)
• 25 maraschino cherries

Instructions

1. 1.

   Wash the lemon hot and dry it. Grate about a teaspoon of its zest, then halve it and squeeze out the juice. Finely chop the candied orange and lemon peels.

2. 2.

   Beat the eggs with 100 g sugar until fluffy, add the spices, lemon zest, nuts and almonds, then fold in the candied peels.

3. 3.

   Line a baking sheet with parchment paper, spread the sheets on it. Place one tablespoon of the batter on each sheet and flatten it. Bake in a preheated oven at 170 °C (fan 150 °C, gas level 2) for about 25–30 minutes.

4. 4.

   After baking, let the Elisenlebkuchen cool. Mix lemon juice with remaining sugar to make a glaze, then coat the cookies. Halve the maraschino cherries and place half of each in the center for decoration.