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    You are in: Home / Recipes / German Lebkuchen With German Baking Wafers Oblaten Recipe
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    German Lebkuchen With German Baking Wafers Oblaten

    Average Rating:

    4 Total Reviews

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    • 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 husband’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 cookies

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    • 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.

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    • 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.

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    • 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!

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    Nutritional Facts for German Lebkuchen With German Baking Wafers Oblaten

    Serving Size: 1 (119 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 529.3
     
    Calories from Fat 201
    38%
    Total Fat 22.3 g
    34%
    Saturated Fat 5.4 g
    27%
    Cholesterol 22.0 mg
    7%
    Sodium 299.9 mg
    12%
    Total Carbohydrate 77.8 g
    25%
    Dietary Fiber 2.9 g
    11%
    Sugars 12.0 g
    48%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    candied orange peel

    candied lemon peel

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