Glazed Christmas Rounds | |
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(Elisenlebkuchen) Recipe reprinted from "Spoonfuls of Germany" with permission from Hippocrene Books 20 to 24 pieces Ingredients:4 eggs1 1/4 cups confectioners’ sugar Pinch of ground mace Pinch of ground cloves Pinch of ground allspice 2 teaspoons ground cinnamon Pinch of salt Zest of 1 lemon, preferably organic 1 1/4 cups shelled unpeeled almonds 1 1/4 cups chopped hazelnuts 1/3 cup (2 1/2 ounces) candied orange peel 1 1/4 cups (6 ounces) diced citron 20 to 24 edible paper disks (3 to 3 1/2 inches in diameter) Sugar glaze: 3/4 cup confectioners’ sugar 1 to 2 tablespoons hot water Chocolate glaze: 4 (1-ounce) squares semisweet chocolate 1/2 tablespoon unsalted butter Preparation:Beat the eggs with the sugar until foamy. Add the mace, cloves, allspice, cinnamon, salt, and lemon zest.Preheat the oven to 350 degrees F. Grind the almonds and the hazelnuts very finely in a food processor and combine with the eggs. Chop the orange peel and citron very finely and add them to the mixture. Place the edible paper disks on a baking sheet and spread with the mixture about 1/2 inch thick, leaving about 1/4 inch all around. Bake for 20 minutes. The rounds should still be moist and soft. You can check this by gently pressing on the bottom (paper) side. Place the rounds on a cake rack and glaze while warm. For the sugar glaze, mix the confectioners’ sugar with hot water until the sugar is completely dissolved. Add just as much water as needed for a thick but spreadable consistency. Coat the rounds with the glaze and let it dry completely. For the chocolate glaze, melt the chocolate and the butter in a double boiler or in a metal bowl set over a pot with boiling water. Stir constantly until smooth. Cool slightly, then spread the glaze evenly over the rounds and let it dry completely. Store in an airtight, preferably metal, container. They keep for up to a month. |
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