Lebkuchen Iv Food

LEBKUCHEN VI

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, egg, lemon juice and lemon zest. 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 (175 degrees C). 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. Brush the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in airtight container with a cup of orange or apple for a few days to mellow.
• To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.

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.

LEBKUCHEN

Steps:

• Mix honey, brown sugar, and 1/4 cup water in medium saucepan and bring to boil. Simmer for 5 minutes and remove from heat. Add 1/2 cup butter to the sugar mixture (to melt) and cool this mixture approx 30 minutes.
• While the sugar mixture cools, mix the flour, soda, cinnamon, cloves, nutmeg, nuts, and fruit in a large mixer bowl.
• Add the cooled sugar/butter mixture to the flour mixture along with the 2 slightly beaten eggs. and mix thoroughly. I use my kitchen aid mixer with the dough attachment. The dough will be thick, and sticky.
• Place the dough in a covered plastic or glass container and let the dough "ripen" for a few days in the refrigerator.
• On baking day: Roll the dough on a slightly floured board to 1/4 inch thickness. Cut the rolled dough into 1 x 3 inch strips and place on a greased baking sheet in a 350 degree oven for 10 - 12 minutes. Cool on wire rack, and cover with transparent glaze. Lebkuchen should ripen in cake box or plastic container at lease one day before serving.
• For the transparent glaze, mix the sugar, water, vanilla together and spread thinly on the cookies.

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.