These German lemon almond cookies, Zedernbrot, are really easy to make with deliciously bright lemon and almond flavors and a lovely chewy texture. They're also naturally gluten free and perfect on a festive cookie plate or any excuse.
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While I didn't grow up making a range of cookies during the festive season - we simply had shortbread, Christmas cake and mince pies - it is something I have semi-adopted. We don't have any kind of cookie exchange, as I know some people do, but I do at least try to make one or two new cookies each year, as well as some favorites.
Some of the cookies we regularly come back to include Swiss chocolate almond cookies, Basler brunsli, and cucidati (or cuccidati, Italian fig cookies). But there are many more we're tried and loved, too.
I am a big fan of lemon and citrus generally, and love it in a broad range of things. So when I came across these lemon almond cookies, I knew I had to make them myself.
German Christmas cookie traditions
Germany, like some other countries, has a strong history of baking and sharing cookies during the festive season. The tradition dates back to the Middle Ages when monks would use expensive imported spices to make treats for holidays. Over time, the custom became more widespread both across Germany and much of Europe.
Different monasteries developed their own cookies and some are still regional specialties while others are enjoyed across the country and beyond. Some of the most famous German cookies are gingerbread-style, including the houses as well as Lebkuchen and Pfeffernusse. But you will also find others with single spices, like Zimtsterne (cinnamon stars) or chocolate.
These lemon almond cookies might seem a bit of an outlier in flavor, and they are indeed a little less common. But they apparently date back a good hundred years or more. As well as finding them in Germany, they are popular in Zurich, Switzerland.
The name might seem a little confusing, as "Zeder" means "cedar". But it actually comes from the Italian word "cedro" which means "citron" - not citrus but the citron fruit which is like a large lemon (Zitronat in German). "Brot" means "bread" but it can be used a little more broadly for baked goods.
Simple ingredients and method
These cookies are in some ways similar to Zimtsterne, just with a different flavoring. They need just a short list of ingredients:
- Ground almonds - either grind your own or use a good almond flour. You want blanched, skinless almonds for a smoother texture.
- Egg white - this holds the cookies together and gives a lovely chew.
- Sugar - you use powdered/confectioner's sugar (icing sugar) for this so it mixes in more easily with a smooth texture.
- Lemon - you add both juice and zest in these for lots of lemon flavor, then also lemon juice in the frosting that you add after baking.
- Salt - you add just a pinch in with the egg whites as you beat them to help them stiffen up.
You can also, optionally, add some vanilla sugar which is a common German ingredient - it's simply sugar infused with vanilla. You don't need much, as you want the lemon as the main flavor, but a little vanilla does help bring out other flavors.
Otherwise, that's it! You don't need any flour, nor fat. The almonds in effect replace both of these, especially when combined with the egg white.
Shaping the cookies
Traditionally, these are made as a crescent moon shape. While I have a good number of different cookie cutter shapes, that's not one of them. But, you can easily get away without one by cutting two circles, overlapping, as in the picture above.
True, they don't always end up the exact same width unless you measure but you can also correct to make some a little thinner after, if you like. Or as my youngest said, you could cut them different thicknesses on purpose to show the phases of the moon!
Tips for making these cookies
As well as only having a few ingredients, these are also easy to make. But as ever, it's worth noting a couple things to help them turn out well:
- I always recommend you weigh the ingredients where possible in baking to get more consistent results.
- Make sure the egg whites are stiff before adding the sugar and then other ingredients. This helps a bit of air hold in there to be a little lighter.
- The dough can be a bit sticky but a few things can help. If you have time, even 30 minutes in the fridge can help it be firmer and less sticky - you can also leave overnight. Roll the dough out on some powdered sugar and try rolling on or between parchment. I like to roll on a silicone mat which is a little more firm, but you can still peel pieces off, if needed.
- Don't roll them too thin. These are generally a slightly thick cookie to give a nice balance of crisper base and chewy middle. They're easier to work with that way, too.
- Bake at low heat and check towards the end. You want to dry the dough out but not make them particularly brown, just only ever so slightly starting to color.
- Wait until the cookies are completely cool before glazing. The glaze won't dry on a warm cookie, and will likely just run off!
Other than that, they are, as I say, pretty easy, and taste delicious. These are perfect for any lemon fan, like me, plus also just a nice contrast to the often heavier-feeling spice and chocolate flavors that are more common this time of year.
Zedernbrot, German lemon almond cookies, may be a bit less well known than some other festive cookies, but they are well worth trying. With both a fantastic flavor and texture, as well as being easy, be sure to add them to your baking list now or indeed any time of year.
Try these other lemon flavored treats:
- Classic lemon madeleines (somewhere between a cake and a cookie, these little bites are light and delicious)
- Lemon pudding cake (aka lemon delicious - this magical pudding separates as it bakes to give a light cake-like top and tangy curd-like base. Packs a wonderfully lemony punch of flavor)
- Lemon slice (a tasty no bake treat made with cookies and coconut in the base)
- Lemon granita (perfect for warmer days, this icy treat is refreshing and easy, too)
- Plus get more German recipes and snack recipes, both sweet and savory, in the archives.
Lemon almond cookies (Zedernbrot)
Ingredients
- 1 egg whites
- 1 pinch salt
- 1 cups confectioner's sugar icing sugar
- 2 cups almond flour (ground, blanched almonds)
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla sugar optional
For lemon glaze
- ½ cup confectioner's sugar icing sugar
- 2 teaspoon lemon juice
Instructions
- Beat the egg white and salt for a few minutes until they reach a relatively firm peak peak consistency.
- Add the confectioner's sugar and continue to beat/whisk until the mixture is well combined and glossy.
- Add the almond meal/flour, lemon juice and zest, and vanilla sugar if using. Mix everything together with a spatula so that it is well combined. Bring the dough together into a flattened ball, and ideally wrap it and refrigerate around 30 minutes to an hour to help it firm up (you can roll straight away but it's likely to be more sticky).
- Preheat the oven to 275F/135C and prepare one or two baking sheets with parchment or silicone baking mats.
- Place a silicone baking mat on a work surface or cut a piece of waxed paper to line an area. Sprinkle the mat/paper with a little confectioner's sugar then place the chilled dough on top, slightly flattened.
- Roll out the dough to roughly 0.4in (1cm) thick. If it's sticky, either place parchment between the dough and rolling pin or dust rolling pin with confectioner's sugar. Use a crescent moon shaped cutter, or cut circles and overlap to make crescents as in photos above. Carefully transfer the cut cookies to the prepared baking sheets. To help stop the cutter sticking, try dipping the cutter in confectioner's sugar now and then.
- Once you have cut cookies from the dough, bring back extra dough into a ball and roll out again to cut additional cookies.
- Bake the cookies for approximately 30 minutes until the top of the cookie looks dry and the edges are only just starting to show a little color. Remove the cookies from the oven and allow to cool completely.
- Once cool, mix together the confectioner's sugar and lemon juice for the glaze. It should be a relatively stiff mixture, but still spreadable, so add more sugar/lemon as needed. Use a teaspoon to spread the glaze over the top of each cookie - ideally you have an even layer over the top but without dripping down. Place cookies on cooling rack to dry before storing in an airtight container or serving.
Video
Notes
Nutrition
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I've drawn on a few recipes in making these including this Einfach Malene recipe.
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