Nuernberger Elisenlebkuchen - cooking recipe

Ingredients

2 eggs
7 ounces sugar
4 1/4 ounces almonds, ground
3 1/2 ounces hazelnuts, ground
1 1/4 ounces candied lemon peel, finely chopped
1 1/4 ounces candied orange peel, finely chopped
1 teaspoon vanilla extract
1 tablespoon rum, dark
1/8 teaspoon clove, ground
1 teaspoon cinnamon
1/8 teaspoon baking powder
7 ounces powdered sugar, divided
1/2 ounce cocoa
1/2 tablespoon coconut oil
4 tablespoons water, hot

Preparation

Preheat oven to 300 F or 150 C and grease cookie sheet. If you have a silicon cookie sheet, this works best.
Cream together eggs and sugar at high speed until you have a thick yellow cream. This will take some time, but don't stop beating before the mixture is really thick and creamy!
Mix in spices, rum, vanilla and candied peel, then fold in ground almonds, nuts and baking powder.
Drop heaped teaspoons full of batter onto greased cookie sheet and flatten slightly.
Bake at 300 degrees 25 - 35 minutes.
For the light glaze stir together 3 1/2 ounces powdered sugar with just as much hot water that you get a thick creamy icing.
For the dark glaze stir together 3 1/2 ounces powdered sugar with the cocoa powder, melt the coconut oil and mix with sugar and cocoa, add just enough hot water to have a smooth thick creamy icing.
Immediately after removing the cookies from the oven glaze half of them with light and half with dark icing.
Let cool completely and store in airtight container in a cool place.