German Flourless Christmas Cookies (Elisenlebkuchen)
A favorite among all German Christmas cookies, these Flourless Christmas Cookies (Elisenlebkuchen) are made of ground nuts and candied peels, topped with either sugar or chocolate glaze. Take your pick! (VIDEO ABOVE)
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
- 1 cup almonds
- 1 cup hazelnuts
- 2 large eggs
- 1/2 cup powdered sugar
- pinch of ground mace
- pinch of ground clove
- pinch of ground allspice
- pinch of salt
- 1 tsp cinnamon powder
- 1 lemon, grated zest
- 1/3 cup candied orange peel
- 1/3 cup candied lemon peel
- 1/3 cup powdered sugar
- 1 tbsp water, hot
- 1/3 cup chocolate chips, semi-sweet
- 2 tsp butter, unsalted
Preheat oven to 180°C (350°F).
Grind almonds and hazelnuts until they get not-so-powdery.
In a medium to large bowl, mix and combine eggs and powdered sugar.
Add lemon zest, mace, clove, allspice and salt. Mix to combine.
Add ground nuts and candied peels. Mix until thoroughly combined.
Spoon some of the cookie mixture on top of a muffin paper, about ½ inch thick. You can set the size of the cookies as you prefer, but this recipe makes about 12 medium-sized cookies.
Place the cookies (and muffin papers) on a baking tray and in the oven for 18 to 20 minutes.
While the cookies are in the oven, prepare the sugar and chocolate glaze.
For sugar glaze, mix powdered sugar and hot water.
For chocolate glaze, melt and mix chocolate and butter. You can do this in a double boiler or in the microwave.
Once the cookies are out of the oven, let them cool for a few minutes.
While the cookies are still warm, cover some of them with sugar glaze, and the remaining ones with chocolate glaze.
Set glazed cookies aside for the glaze to harden (a bit).