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Categories:
eggs sugar vanilla hazelnuts walnuts citron candied orange lemon peel orange ginger cinnamon pimiento Coriander nutmeg cardamom anise baking oblate sugar rum red wine Icing
Viewed: 52 - Published at: 5 years agoIngredients
- 6 large eggs
- 470 g sugar
- 1 tablespoon 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
- 1 tablespoon ginger, finely chopped
- 12 teaspoon cinnamon
- 12 teaspoon clove, ground
- 12 teaspoon pimiento, ground
- 12 teaspoon coriander, ground
- 12 teaspoon nutmeg, ground
- 12 teaspoon cardamom, ground
- 12 teaspoon anise, ground
- 3-inch baking oblate, wafers
- 130 g confectioners' sugar
- 2 tablespoons rum
- 2 tablespoons red wine
- 200 g icing
Method
- In bowl, mix eggs, sugar and vanilla extract until foamy until sugar is completely dissolved.
- Chop 1/2 of hazelnuts, grind the other 1/2.
- To egg mixture add nuts, orange, citron, orange and lemon zests, ginger and all spices.
- Mix all well.
- Wrap dough in plastic and let rest overnight in refrigerator.
- Next day place baking oblates** (paper-like sugar waf ers) on cookie sheet LINED WITH BAKING PAPER.
- Shape small balls from dough and set on oblates leaving 1/2 inch space all around to edge of oblates.
- You should get approx 150 pieces.
- Preheat oven to 375F.
- Bake 20 minutes.
- Place a cookie sheet in the next position above the lebkuchen so they won't get too dark.
- The light brown lebkuchen will be soft on the inside.
- Let cool on rack.
- 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.
- 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.
- Let dry completely.
- Store in storage containers that you can close very tightly.
- You can store an apple with the lebkuchen to keep them nice and soft.
- After 10 days they will have developed their optimum flavors.
- * 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.
- **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.
