Lebkuchen Iii Recipes

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.

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.

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 III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat the egg, brown sugar, honey and molasses until smooth. Combine the flour, cinnamon, nutmeg, cloves, allspice and baking soda; blend into the molasses mixture. Stir in the almonds and candied citron. Working with 1/4 of the dough at one time, roll out the dough on a lightly floured surface to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place the cookies at least 1 inch apart onto prepared cookie sheets.
• Bake in the preheated oven for 10 to 12 minutes or until set. Cool on wire racks and store at room temperature in an airtight container.

LEBKUCHEN

Steps:

• Make nut flour:
• Finely grind nuts with remaining nut flour ingredients in a food processor.
• Make dough:
• Beat together brown sugar, honey, and butter in a large bowl with an electric mixer at medium-high speed until creamy. Add eggs 1 at a time, beating well after each addition. Mix in nut flour at low speed until just blended, then stir in candied fruit.
• Preheat oven to 350°F.
• Arrange rice-paper rounds, shiny sides down, on 2 large baking sheets. Roll level 2-tablespoon amounts of dough into balls with dampened hands, then put 1 on each paper round and flatten slightly (dough will spread to cover paper during baking).
• Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until surface no longer appears wet, about 15 minutes total. Transfer to racks to cool.
• Ice cookies:
• Sift confectioners sugar into a bowl, then stir in water until smooth. Evenly brush tops of cooled cookies with icing. Let icing set, about 1 hour.
• Available at Fauchon (212-308-5919) or The Baker's Catalogue (800-827-6836).