Liegnitzer Bomben Recipes

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LIEGNITZER BOMBEN



Liegnitzer Bomben image

The Bombens are from a region in Poland, and are a traditional German Christmas treat with other cookies.

Provided by Heide F

Categories     Polish Recipes

Time 1h30m

Yield 24

Number Of Ingredients 25

14 ounces honey
1 ¼ cups white sugar
9 tablespoons butter
6 tablespoons milk
4 cups all-purpose flour
1 tablespoon all-purpose flour
5 tablespoons unsweetened cocoa powder
2 ½ teaspoons baking powder
3 eggs, lightly beaten
1 teaspoon lemon zest
1 pinch ground cardamom
1 pinch ground mace
1 pinch ground cloves
1 pinch ground cinnamon
¾ cup dried currants
1 tablespoon dried currants
¾ cup chopped almonds
1 tablespoon chopped almonds
¾ cup chopped candied citron
3 tablespoons chopped candied citron
1 ¼ cups apricot jam
2 tablespoons water
¾ cup confectioners' sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons hot water

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease muffin pans for 24 cookies.
  • Combine the honey, sugar, butter, and milk in a saucepan over medium heat. Stir until the sugar and butter are melted and the mixture is hot but not boiling. Transfer to a mixing bowl and cool.
  • Sift together the 4 cups plus 1 tablespoon of flour, 5 tablespoons of cocoa powder, and the baking powder.
  • When the milk mixture has cooled, stir in the eggs, lemon zest or extract, the flour and cocoa mixture, and the ground cardamom, mace, cloves, and cinnamon. Fold in the 3/4 cup plus 1 tablespoon currants, the 3/4 cup plus 1 tablespoon chopped almonds, and the 3/4 cup plus 1 tablespoon chopped citron.
  • Fill the muffin cups 1/2 full with the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack set over a rimmed baking sheet.
  • Combine the apricot jam and the 2 tablespoons of water in a saucepan and bring the mixture to a boil. Remove from heat. When the cookies have cooled, brush them with the warm jam mixture.
  • Sift the confectioners' sugar with the 3 tablespoons of cocoa powder. Add just enough hot water to give the glaze a good coating consistency. Pour the glaze over the cookies. When the glaze has dried completely, pack the cookies in airtight containers.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 67.6 g, Cholesterol 32.2 mg, Fat 7.1 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 126.5 mg, Sugar 38.5 g

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