Elisenlebkuchen (German Christmas Cookies)

1. 1

   Preheat oven to 150C (or 300F).

2. 2

   Place powdered sugar and egg whites in a mixing bowl and beat, using a whisk attachment on an electric mixer on high speed, until stiff (but not dry) peaks form- this may take while (up to 8 minutes- but may take less depending upon your mixer).

3. 3

   Combine the lemon zest, the candied lemon peel, and the nuts, then gently fold in the egg whites mixture- do not overmix.

4. 4

   Line a baking sheet with parchment paper, then set out the oblaten wafers.

5. 5

   Place a 1 rounded Tbsp of cookie dough onto each oblaten in a mound.

6. 6

   Bake about 20 minutes until light brown, in the center of the oven.

7. 7

   If necessary, set a second (empty) cookie sheet in the rack directly above the cookies to help keep the tops from overbrowning.

8. 8

   Remove from oven and let cool on wire racks.

9. 9

   Melt chocolate in either a double boiler or in the microwave briefly until you can stir down the chocolate into a melted glaze (be careful not to burn if you use the microwave- chocolate tends to hold its shape even if it is melted inside when melted this way).

10. 10

    Drizzle the tops of each cookie with the melted chocolate.

11. 11

    If you prefer, you may melt even more chocolate and carefuly dip the cookies halfway.

12. 12

    Let dipped cookies dry on a cooling rack.

13. 13

    Pack into airtight containers.

14. 14

    IF USING AMERICAN MEASUREMENTS: Use about 2 cups ground almonds, 2 1/3 cups powdered sugar, 1 cup candied lemon peel, and a couple of Hershey's milk chocolate bars (regular size)- or more.

* Per serving · 4 servings · Values may vary.