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Showing 1-4 of 4
on January 09, 2009
Having a German husband I have always wanted to make these. I wanted to make these for our Christmas visit as a treat to all of my husbandâ€™s family. After mixing this I looked at the dough and thought this is soupy so because one of reviewer said she had similar trouble I went ahead and added a half of a cup more flour, my dough now looked sticky like soft ball stage that is the only way to describe it. The flavor is unbelievable Yum, my husband is really excited. And we are both bummed that we have to wait until tomorrow, but if they are as good as the dough I am happy to wait. When it came time to cook I was worried I know that I should NOT have added more flour. When my cookies came out of the oven they were flat and denser. The amount that I put on the oblaten was not enough in my opinion, next time I will spread it on and then put another blob in the middle to make a mound. I got 60 cookies. We personal all liked the lemon sugar glaze the best, and the cookie was even better after being in the refrigerator for a few days and the flavor was better than store bough, even my German mother in law said so. If I only make one Christmas cookie next year this would be the one. Thank you so much I got 60 cookiespeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 15, 2007
Love the flavor of these. Not sure what I did wrong, but they spread all over the pan and I had a horrible time getting them out. I suspect either I needed more flour or that I did not get my almonds ground finely enough. That being said, they have great texture and flavor.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #681537
on December 09, 2007
I am thrilled to find my lost recipe at last. If you can't get oblaten use a floured buttered cookie sheet (even if it's teflon, so they release.) Thanks a heap.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 18, 2006
WOW! This is my new lebkuchen recipe! Much, much better than my own recipe (which a German baker told me was the best she'd ever had). Lots of work for this one, but well worth it. I used only the orange rind, and a German lebkuchen spice mix (3 1/2 tsp) instead of the individual spices. I used 3" wafers, and it made about 36. I did not chill overnight, but about 3 hours. I had to use a wet spoon to smooth them out, but that's normal. Covered half in glaze and half in chocolate. Terrific!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (119 g)
Servings Per Recipe: 48
The following items or measurements are not included:
candied orange peel
candied lemon peel