Cookie Recipes - Lebkuchen Recipe

  
 

Nut and Spice Cookie Recipes - Lebkuchen

 

Ingredients 

  • 10 cloves

  • 1 piece (3-inch/8-cm) cinnamon

  • seeds from 5 cardamom pods

  • 1 blade mace

  • 1/2 tsp freshly grated nutmeg

  • 2 cups/300 g whole almonds

  • 1/2 cup/50 g finely chopped candied lemon peel

  • 1/2 cup/50 g finely chopped candied orange peel

  • grated zest of 1/2 lemon

  • 2 1/3 cups/350 g all­purpose/plain flour

  • 1 tsp baking powder

  • 1/8 tsp salt

  • 3 large eggs

  • 1 cup/200 g sugar

  • 2 tbsp honey

  • 1 tsp kirsch  

GLAZE:

  • 1 cup/150 g confectioners'/icing sugar

  • 1 tbsp warm water

  • 1/2 tsp white rum

Method:

  1. Preheat the oven to 325°F/170°C/gas 3. Pound the cloves, cinnamon, cardamom seeds, mace, and nutmeg in a pestle and mortar until finely ground.

  2. Spread the almonds on a large baking sheet. Toast for 7 minutes, or until lightly golden. Finely chop the almonds.

  3. Increase the oven temperature to 350°F/180°C/gas 4. Line three cookie sheets with rice paper. Let the almonds cool completely and transfer to a medium bowl.

  4. Stir in the candied lemon and orange peel, lemon zest, and ground spices. Sift the flour, baking powder, and salt into a medium bowl.

  5. Beat the eggs and sugar in a large bowl with an electric mixer at high speed until pale and thick. Beat in the honey and almond mixture. Add the kirsch.

  6. Mix in the dry ingredients. Drop rounded tablespoons of the mixture 2 inches (5 cm) apart onto the prepared cookie sheets.

  7. Bake, one sheet at a time, for 15-20 minutes, or until lightly browned. Cool on the sheets until the cookies firm slightly.

  8. Transfer the cookies still on the rice paper to racks and let cool completely. Tear away the excess rice paper from around the cookies.

  9. Light Rum Glaze: Mix the confectioners' sugar, water, and rum in a small bowl until smooth. Spread the glaze over the cookies and let stand for 30 minutes until set.