Lebkuchen
photo by Mimpard
- Ready In:
- 72hrs 10mins
- Ingredients:
- 15
- Yields:
-
120 cookies
- Serves:
- 120
ingredients
- 1 1⁄3 cups honey
- 2 cups brown sugar
- 1⁄4 cup water
- 1⁄2 cup butter
- 2 eggs
- 6 cups flour
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 2 cups chopped pecans
- 3 cups candied fruit (as in fruit cake)
-
Transparent glaze
- 2 cups confectioners' sugar
- 3 tablespoons hot water
- 1 teaspoon vanilla
directions
- Mix honey, brown sugar, and 1/4 cup water in medium saucepan and bring to boil. Simmer for 5 minutes and remove from heat. Add 1/2 cup butter to the sugar mixture (to melt) and cool this mixture approx 30 minutes.
- While the sugar mixture cools, mix the flour, soda, cinnamon, cloves, nutmeg, nuts, and fruit in a large mixer bowl.
- Add the cooled sugar/butter mixture to the flour mixture along with the 2 slightly beaten eggs. and mix thoroughly. I use my kitchen aid mixer with the dough attachment. The dough will be thick, and sticky.
- Place the dough in a covered plastic or glass container and let the dough "ripen" for a few days in the refrigerator.
- On baking day: Roll the dough on a slightly floured board to 1/4 inch thickness. Cut the rolled dough into 1 x 3 inch strips and place on a greased baking sheet in a 350 degree oven for 10 - 12 minutes. Cool on wire rack, and cover with transparent glaze. Lebkuchen should ripen in cake box or plastic container at lease one day before serving.
- For the transparent glaze, mix the sugar, water, vanilla together and spread thinly on the cookies.
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