This recipe comes from a friend whose family makes these for Christmas every year. They’re basically chocolate-nut-spice-raisin drop cookies baked on edible wafers. Don’t let the cookie dough spread past the wafers when you’re assembling them before baking; you want the wafer to show in a ring around each mound of dough.
| ||2 || eggs |
| ||¾ || cup sugar |
| ||⅓ || cup flour |
| ||1 || tsp. baking powder |
| ||1 || tsp. ground cinnamon |
| ||1 || tsp. ground cloves |
| ||1 || tsp. ground allspice |
| ||⅔ || cup chopped almonds |
| ||⅔ || cup chopped hazelnuts |
| ||⅔ || cup semisweet chocolate chips or chopped chocolate |
| ||⅔ || cup raisins |
| ||~ || Backoblaten wafers (see Note) |
- Preheat the oven to 350 degrees.
- Beat the eggs until frothy and pale yellow. Add the sugar, flour, baking powder, and spices; mix well. Add the nuts, chocolate, and raisins.
- Place a piece of parchment paper on a cookie sheet. Arrange a few rows of Backoblaten wafers across the sheet, then drop a heaping teaspoonful of cookie dough into the middle of each wafer.
- Bake for 15 minutes. Let cool briefly before removing to a rack to cool fully.
- The cookies will keep for at least two weeks if stored in a covered cookie jar.
The edible wafers known as Backoblaten are available at European import stores or online at the German Deli. Get the 50-millimeter size.