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Lebkuchen

Chef.at.Home's picture
Ingredients
  Honey 3⁄4 Cup (12 tbs)
  Firmly packed dark brown sugar 3⁄4 Cup (12 tbs)
  Egg 1
  Grated lemon rind 2 Teaspoon
  Lemon juice 3 Tablespoon
  Sifted all purpose flour 3 1⁄2 Cup (56 tbs)
  Salt 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Citron 8 Ounce, finely chopped (1 Container)
  Chopped unblanched almonds 1 Cup (16 tbs)
  Sugar glaze 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
Directions

1. Heat honey to boiling in a small saucepan; pour into a large bowl; cool about 30 minutes.
2. Stir in brown sugar, egg and lemon rind and juice; blend well.
3. Sift flour, salt, cinnamon, nutmeg, allspice, ginger, cloves and baking soda onto waxed paper.
4. Stir flour mixture into honey mixture one third at a time. Stir in citron and almonds. Dough will be stiff but sticky. Wrap in foil or plastic; chill several hours, till firm.
5. Roll out dough, one eighth at a time, on a lightly floured pastry board, to a 6x5-inch rectangle. Cut into eight 2 1/2x1 1/2 rectangles. Place, 1 inch apart, on large greased cookie sheets.
6. Bake in moderate oven (350°) for 10 minutes, or until firm. Remove to wire racks.
7. While cookies are hot, brush with hot Sugar Glaze. Cool cookies completely. Store in tightly covered container at least 2 weeks to mellow.

Recipe Summary

Cuisine: 
German
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Ingredient: 
Almond

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