German Lebkuchen With German Baking Wafers Oblaten 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.

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.

GERMAN LEBKUCHEN WITH GERMAN BAKING WAFERS OBLATEN

Steps:

• In the bowl of an electric mixer or in a large bowl, beat or whisk the eggs and sugar together until light and fluffy.
• Place the bowl over a pan of simmering water over low heat and heat, whisking until the mixture is thick and very warm (about 130 F) Remove from the water bath and continue beating until the mixture is cool.
• Combine the almonds, flour, zests, and spices in another bowl.
• Stir into the egg sugar mixture.
• Cover and refrigerate overnight.
• Place the oblaten on baking sheets 2 inches apart.
• Spread 1 rounded tablespoonful of the cookie dough on each oblaten, spreading to the edges of the wafers.
• Let the cookies stand, uncovered, for 1 hour before baking so that the top will dry.
• Preheat the oven to 350°F.
• Bake the cookies for 15 to 20 minutes, until the cookies are crusty on the upper surface, but still moist in the center.
• Remove the cookies from the baking sheet and cool on a wire rack.
• In a small bowl, stir the sugar and lemon juice together to make a thin glaze.
• Spread over half of the cooled cookies.
• Place the chocolate into a glass bowl and heat in the microwave at high power for about 2 minutes, stirring every 15 seconds, until melted.
• Spread the melted chocolate over the remaining cookies.
• Decorate with the almonds.
• Makes 42 to 48 cookies.
• The Great Holiday Baking Book Beatrice Ojakangas.