Lebkuchen

Submitted by Anne Edgell

"The spices are important. (Translated from my German Baking Book)"

 

• Ready In: 50mins
• Ingredients: 22
• Yields: 150 pieces

ingredients

• 6 large eggs
• 470 g sugar
• 14.79 ml vanilla extract (or 1 package vanilla sugar ,from German deli if available)
• 480 g hazelnuts
• 50 g walnuts, coarsely chopped
• 100 g citron, diced small*
• 100 g candied orange, diced small*
• 1 lemon peel, grated (untreated)
• 1 orange, untreated, grated peel only
• 14.79 ml ginger, finely chopped
• 2.46 ml cinnamon
• 2.46 ml clove, ground
• 2.46 ml pimiento, ground
• 2.46 ml coriander, ground
• 2.46 ml nutmeg, ground
• 2.46 ml cardamom, ground
• 2.46 ml anise, ground
• 3-inch baking oblate, wafers
• 130 g confectioners' sugar
• 29.58 ml rum
• 29.58 ml red wine
• 200 g icing

directions

1. In bowl, mix eggs, sugar and vanilla extract until foamy until sugar is completely dissolved.
2. Chop 1/2 of hazelnuts, grind the other 1/2.
3. To egg mixture add nuts, orange, citron, orange and lemon zests, ginger and all spices.
4. Mix all well.
5. Wrap dough in plastic and let rest overnight in refrigerator.
6. Next day place baking oblates** (paper-like sugar waf ers) on cookie sheet LINED WITH BAKING PAPER.
7. Shape small balls from dough and set on oblates leaving 1/2 inch space all around to edge of oblates.
8. You should get approx 150 pieces.
9. Preheat oven to 375°F.
10. Bake 20 minutes.
11. Place a cookie sheet in the next position above the lebkuchen so they won't get too dark.
12. The light brown lebkuchen will be soft on the inside. Let cool on rack.
13. 1/3 of the Lebkuchen remain as they are. (without icing) 1/3 cover with: mix confectioner sugar with rum and red wine, stir until smooth.
14. Brush on 1/3 of lebkuchen: 1 good German "zart bitter" chocolate, or use Baker's Baking chocolate. Melt in double boiler about 1/2 of a pkg, Dip a fork into heated chocolate and just run it over the cookies in every direction or criss-cross.
15. Let dry completely.
16. Store in storage containers that you can close very tightly.
17. You can store an apple with the lebkuchen to keep them nice and soft. After 10 days they will have developed their optimum flavors.
18. * Try to get German Citron and Orangeat, King Albert Flour sells it Item 1078, 6 oz Citron, 1/2 lb $3.50 Item 1226, 6 oz Orange, 1/2 lb $3.50 1-800-827-6836 Ask for their catalog, they have lots of good stuff.
19. **Backoblaten (US may have something like it, they are thin sweet paper like rounds to set cookies on) can be obtained - probably - in a specialty kitchen store or you can order them at "Himmelhaus" 219-293-8361, Item B146, Back-Oblaten 60 mm, medium, (100ea) $2.49 Himmelhaus also has available 'Lebkuchengewuerz' which is a ready-mix of the 9 spices you need.