Klassische Lebkuchen
(Classic German Gingerbread)
1 cup Sugar
1 package Vanilla Sugar
1 teaspoon Cinnamon
1/8 teaspoon of each: Ground Cloves, Allspice, Cardamom
1 1/2 cups Almonds, finely ground
2 tablespoons Candied Orange Peel (Orangeat), finely chopped
2 1/2 tablespoons Candied Lemon Peel (Zitronat), finely chopped
Zest from 1/2 Lemon
2 cups All Purpose Flour
4 Eggs
1 teaspoon Baking Powder
For the Glaze:
1 3/4 cups Powdered Sugar
2 tablespoons Lemon Juice
2 tablespoons Water, hot
Whole Almonds (skins removed) to decorate cookies (optional)
Preheat oven to 350°F (180°C).
Mix eggs, sugar, and vanilla sugar until creamy.
Mix in ground almonds, candied orange and lemon peels, all seasonsings, and lemon zest.
Combine flour and baking powder. Add to the egg mixture and mix until a dough forms.
Roll out dough to about the thickness of a finger. Cut out round or rectangular shapes. Place on a greased (or lined with parchment paper) cookie sheet. Bake for 15-20 minutes.
To prepare the glaze, combine the powdered sugar, lemon juice, and hot water. The glaze should be a thick liquid. If too thin, add a bit more powdered sugar.
Once cookies are cool, brush each with glaze. Optionally, garnish each glazed cookie with a whole almond.
Tip: Cookies can also be covered with chocolate instead of the glaze. To do this, melt some chocolate in a microwave. Spread melted chocolate over each cookie. Allow chocolate to cool and harden before serving.
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