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    You are in: Home / Recipes / Lebkuchen Recipe
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    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 20, 2010

      TIMING ADVICE: Start the icing soon enough (My Flub #1). Make sure the icing is exactly at the soft ball stage (My Flub #2). Frost the cookies while they are still warm (My Flub #3). I ended up using mostly my own icing (conf sugar milk) since I was not about to redo it all. Hopefully next Christmas will go better. Made for my husband in memory of my MIL and her German family tradition (this identical recipe!). My DH is lucky I even attempted these cookies... Oh, and my dough was a bit sticky, but the chilling and rolling it out on a pastry cloth made it quite easy to handle.

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    • on December 21, 2009

      Absolutely delicious! I feel I should warn potential bakers, though, that even after chilling overnight the dough is *extremely* sticky. When it says to "roll out on a lightly floured surface", it really means that it should look like a bag of flour exploded on anything that might look cross-eyed at the dough, or else the dough will stick to *something*.

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    • on January 10, 2007

      OOh these look great! I lived in Germanyy for 5 years and so I missed these little gems sorely around Christmas time now that we are living in North Carolina. I will have to try the recipe sometime! :)

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    Nutritional Facts for Lebkuchen

    Serving Size: 1 (1318 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 57.7
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 2.9 mg
    Sodium 11.8 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 0.2 g
    Sugars 8.6 g
    Protein 0.6 g

    The following items or measurements are not included:

    candied citron peel

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