Numberger Elisenlebkuchen German Christmas Cookie

Sheila M


Another German gingerbread Christmas Cookie from my Mother-in-law. These are wonderful! A taste you won't forget! They are made from ground almonds and hazelnuts, gluten free.


★★★★★ 1 vote



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  • 2
  • 1 c
  • 1 tsp
  • 1/4 tsp
    ground cloves
  • 1 tsp
  • 1 tsp
    rum extract
  • 1/4 tsp
    lemon extract
  • 1/4 tsp
    baking powder
  • 1/3 c
    candied citron ground or cut real fine (she measured as 75grams)
  • 2 c
    ground almonds
  • 1 c
    ground hazelnuts (only as much hazelnuts so you can spoon it onto the wafer
  • 1 box
    bach oblaten rounds (german baking wafers)

  • 1 c
    powdered sugar
  • 1 Tbsp
    cocoa powder
  • 1 Tbsp
    butter melted
  • ·
    hot water to thin to right consistency to ice cookies (don't make too thin that it runs down cookie

How to Make Numberger Elisenlebkuchen German Christmas Cookie


  1. Beat eggs and sugar. Add all the spices and flavoring.
  2. Add citron, ground almonds and baking powder. Once combined gradually add ground hazelnuts enough so you can drop it on a baking wafer with a teaspoon on a cookie sheet.
  3. Bake SLOW on 275 to 300 degree for approximately 40 minutes. Or until done. They have to look real light brown. Remember all ovens vary so you will have to get a feel for your own.
  4. Once cool frost and enjoy. These keep well in an air-tight container.
  5. Note: Photos from Google Images

Printable Recipe Card

About Numberger Elisenlebkuchen German Christmas Cookie

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: German
Dietary Needs: Gluten-Free
Other Tag: Heirloom

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