Ingredients:
5 large eggs
1 3/4 cups sugar
2 1/2 cups unblanched almonds, finely ground ( with skins)
1 cup all-purpose flour
1/2 cup candied orange peel, finely diced
1/2 cup candied lemon peel, finely diced
2 teaspoons ground cinnamon
1 teaspoon freshly ground cardamom
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
42 -48 round german baking wafers, 2 3/4 or 3 inches in diameter ( oblaten)
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice ( about)
1 cup semi-sweet chocolate chips
halved blanched almonds
Directions:
In the bowl of an electric mixer or in a large bowl, beat or whisk the eggs and sugar together until light and fluffy.
Place the bowl over a pan of simmering water over low heat and heat, whisking until the mixture is thick and very warm (about 130 F) Remove from the water bath and continue beating until the mixture is cool.
Combine the almonds, flour, zests, and spices in another bowl.
Stir into the egg sugar mixture.
Cover and refrigerate overnight.
Place the oblaten on baking sheets 2 inches apart.
Spread 1 rounded tablespoonful of the cookie dough on each oblaten, spreading to the edges of the wafers.
Let the cookies stand, uncovered, for 1 hour before baking so that the top will dry.
Preheat the oven to 350 F.
Bake the cookies for 15 to 20 minutes, until the cookies are crusty on the upper surface, but still moist in the center.
Remove the cookies from the baking sheet and cool on a wire rack.
In a small bowl, stir the sugar and lemon juice together to make a thin glaze.
Spread over half of the cooled cookies.
Place the chocolate into a glass bowl and heat in the microwave at high power for about 2 minutes, stirring every 15 seconds, until melted.
Spread the melted chocolate over the remaining cookies.
Decorate with the almonds.
Makes 42 to 48 cookies.
The Great Holiday Baking Book Beatrice Ojakangas.
Servings: 48
Time preparation: 20 min.
Time total: 40 min.