Authentic German Lebkuchen Food

AUTHENTIC GERMAN LEBKUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.
• Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.
• Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.
• Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.

AUTHENTIC GERMAN LEBKUCHEN (NüRNBERGER ELISENLEBKUCHEN)

Steps:

• Preheat the oven to 300 degrees F.
• Toss the candied lemon and orange peel with about 1/4 cup all-purpose flour to keep it from sticking together and then pulse in a food processor until finely minced. Set aside.
• In a large mixing bowl, beat the eggs until foamy. Add the sugar, honey and vanilla extract and beat until combined.
• Add the ground almonds and hazelnuts, salt, baking powder, Lebkuchengewürz, and candied lemon and orange peels and stir vigorously until thoroughly combined. (You can use a stand mixer fitted with the paddle attachment and beat for about 2 minutes). The mixture will be wet but if it is too thin to scoop onto the oblaten add some more almond or hazelnut meal.
• Scoop the mixture onto the Backoblaten, smoothing down the top and leaving just a slight space around the edges. Set them on a lined cookie sheet.
• Bake on the middle rack of the oven for 25-30 minutes. Remove the cookie sheet and allow to cool completely.
• Once cooled, place a wire rack over a cookie sheet (to catch the drippings). Dip half the Lebkuchen in the chocolate glaze and half in the sugar glaze, letting the excess drip back into the bowl and then place the Lebkuchen on the wire rack. Arrange 3 almonds on each Lebkuchen while the glaze is still wet. Let the Lebkuchen dry completely until the glaze is hardened.
• Keep stored in an airtight container. Will keep for several weeks and the flavor improves with time.
• Makes about 35 if using 70mm Backoblaten and about 25 if using 90mm Backoblaten.

GERMAN LEBKUCHEN

Steps:

• In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
• To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.

EASY GERMAN LEBKUCHEN

Steps:

• •Preheat oven to 350°F.
• •Grease a 15 X 10 X 1-inch baking sheet.
• •In large mixer bowl, beat egg and oil. Add brown sugar and beat well.
• •Add honey and molasses. Mix well.
• •Mix together flour, pumpkin pie spice, and baking soda. Add to egg mixture and beat till well mixed.
• •Stir in almonds and candied fruit and peel. Dough will be very thick.
• •Spread in baking pan. Use back of spoon to spread, dipping spoon in water so that dough doesn't stick to spoon.
• •Bake for 15 - 23 minutes or until done.
• •with a sharp knife, score into bars immediately upon removing from oven by just cutting through the top crust.
• •With mixer, in small bowl, beat egg white, powdered sugar and lemon juice until smooth.
• •Spread icing over warm bars. Decorate with candied fruit. Cool completely.
• •Cut through completely at the score marks to cut into individual bars.

LEBKUCHEN

Steps:

• Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days).
• Preheat oven to 325 degrees. Using a 2-inch ice cream scoop (1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
• Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set.

LEBKUCHEN

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts., Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned., For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners' sugar. Spread over warm bars. Cool completely in pan on a wire rack.

LEBKUCHEN

Steps:

• In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, lemon juice, lemon zest, and lastly the egg.
• In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
• Preheat oven to 350 degrees F. Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly.
• Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (soft ball stage). Remove from heat and stir in the confectioners' sugar.
• Quickly brush the icing over the cookies while they are still hot (Important!) and remove them to wire cooling racks. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.
• Store in an airtight container with a cup of orange or apple for a few days to mellow. (I never did understand that part of the instructions, and my friend had no clarification - but I take it to mean store with a cut-up apple or orange - maybe a small cup of juice? I don't know - I just stored the cookies in an airtight container by themselves!).