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(St. Elizabeth’s lebkuchen... she’s the patron saint of the gingerbread bakers in Germany!) From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
5 extra-large eggs
Preheat oven to 350 degrees. Place 12 squares of the rice paper on an ungreased baking sheet, about 2 inches apart. Beat the eggs, sugar, cinnamon, and nutmeg in bowl at highest speed until thick and lemony, 3-5 minutes. Fold in the hazelnuts, then the orange peel and zest. Drop the batter by scant teaspoons onto the oblaten. Spread the batter to the edges all around. Bake the cookies 8-10 minutes, until lightly browned. Remove from the oven and let the cookies cool on the baking sheet 2-3 minutes, just until they firm up slightly by are not yet brittle. Melt the chocolate and brush a thin wash of chocolate over each cookie. Allow to firm. Store in air-tight containers.
Recipe created 1994-12-01.