EASY GERMAN LEBKUCHEN RECIPE
These soft Lebkuchen Cookies are a classic German favorite!
Provided by Cate, International Desserts Blog
Time P1DT50m
Number Of Ingredients 26
Steps:
- Combine the ground spices in a small bowl or jar.
- Cover and set aside.
- This recipe makes a little more spice mix than you need for these cookies. Feel free to add more spice mix to the cookies if you'd like a stronger flavor.
- Wash oranges and lemons.
- Zest the citrus using a microplane.
- Heat water and sugar in a small saucepan over medium high heat.
- Add zest and stir.
- Bring to a low boil and simmer for 10 minutes.
- Strain out the liquid and let the candied zest cool in a small bowl.
- Cover with plastic wrap and store in the fridge until you're ready to use it.
- This recipe will likely make a little more candied zest than you need for these cookies. Feel free to add more if you'd like a stronger flavor.
- Use a food processor to grind the almonds and hazelnuts until they're like crumbs. (But be careful that you don't grind so long that they turn into nut butter! It's ok if you have some larger nut chunks.They don't all have to be the same size.) Set ground nuts aside.
- Add the brown sugar, Lebkuchen Spice Mix, baking powder, and salt to a mixing bowl (or the food processor or the bowl of a stand mixer). Mix with a whisk or spoon until combined
- Add the candied zest and mix again.
- Add the nuts and mix.
- Add the spice mix and stir.
- And then add the honey and mix again.
- Whisk the eggs in a small bowl, then add the eggs to the dough and mix again.
- The dough should be pretty thick at this point.
- At this stage you can cover the dough with plastic wrap and let it chill in the fridge for 12 to 24 hours. Or you bake your cookies right away.
- When you're ready to bake your cookies, pre-head your oven to 325F/160C.
- Place the Oblaten wafers on a lined baking tray (if using).
- If using the 70mm size, spoon 2 tablespoons dough onto the middle of each wafer. If your dough immediately flattens out and spills out over the wafer, add more ground nuts (try grinding another 1/4 to 1/2 cup).
- Ideally you want the baked cookies to cover the entire wafer while keeping a domed shape. You can use lightly damp fingers to gently spread the dough towards the edge of the Oblaten. I just barely spread the dough towards the edges.
- For the cookies you want to eat plain (no glaze), you can press almonds into the dough at this stage. I totally forgot to do that so my plain cookies are very plain (still tasty, though)!
- Bake the cookies for 20-22 minutes or until the edges are browned. Let the cookies cool on a wire rack.
- Add powdered sugar, water, vanilla extract, and rum extract (optional) to a small bowl and mix until there are no lumps. Adjust powdered sugar and water as needed. The sugar glaze in the recipe below should be enough to glaze half of the cookies, so double it if you want to use it for all of the cookies.
- Chop the dark chocolate and add a bit of oil (vegetable, coconut, etc). Slowly melt the chocolate in the microwave on 15-20 second intervals or in a double boiler on stove (or place a glass bowl over a saucepan that has simmering water it in). Stir frequently. When 3/4 of the chocolate has melted, simply keep stirring to melt the rest. If you want all of your cookies to have a chocolate glaze, double the recipe.
- Use a pastry brush to apply the sugar or chocolate glaze to the top of the cookies. You can also dip the cookies in the glaze (I found it easiest to use the pastry brush).
- Add almonds (whole blanched, slivered or sliced) to decorate the top of the cookies before glaze sets.
- Let the glaze dry on the cookies for 12-24 hours. Store in an airtight container with wax paper between layers of cookies. They'll keep for at least a couple weeks, longer in the freezer.
AUTHENTIC GERMAN LEBKUCHEN (NüRNBERGER ELISENLEBKUCHEN)
One of Germany's most popular and beloved Christmas confections, get ready to fall in love with these delicious and traditional German Lebkuchen!
Provided by Kimberly Killebrew
Categories Dessert
Time 45m
Number Of Ingredients 25
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.
Nutrition Facts : ServingSize 1 elisenlebkuchen, Calories 175 kcal, Carbohydrate 22 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 34 mg, Fiber 1 g, Sugar 19 g
GERMAN LEBKUCHEN
A German honey Christmas cookie made with molasses.
Provided by HILARY2000
Categories World Cuisine Recipes European German
Time 8h20m
Yield 36
Number Of Ingredients 16
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.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 26.6 g, Cholesterol 5.2 mg, Fat 1.1 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 24.1 mg, Sugar 14.6 g
NUERNBERGER ELISENLEBKUCHEN
There are many different recipes for elisenlebkuchen, but as far as I know this one is the original. I found it in my late oncle's handwritten book - he was supposed to inherit my grandfather's confection shop and cafe but died at the age of 18, just after having finished confectionary school. These lebkuchen usually are made with thin wafers like communion wafers but since being gluten free I make them without and it works well, too. For more taste, I prefer brown sugar, but originally it is just plain sugar. Depending on the size of your eggs, you might need some more ground hazelnuts. The batter should have a smooth spreading consistency, so if it's too thin, just add some more ground nuts until desired consistency is reached. Personally, I use only half the sugar, but that's presonal preference. They are glazed with light and dark icing but of course you can only use one of them instead of both.
Provided by Mia in Germany
Categories For Large Groups
Time 1h5m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 F or 150 C and grease cookie sheet. If you have a silicon cookie sheet, this works best.
- Cream together eggs and sugar at high speed until you have a thick yellow cream. This will take some time, but don't stop beating before the mixture is really thick and creamy!
- Mix in spices, rum, vanilla and candied peel, then fold in ground almonds, nuts and baking powder.
- Drop heaped teaspoons full of batter onto greased cookie sheet and flatten slightly.
- Bake at 300 degrees 25 - 35 minutes.
- For the light glaze stir together 3 1/2 ounces powdered sugar with just as much hot water that you get a thick creamy icing.
- For the dark glaze stir together 3 1/2 ounces powdered sugar with the cocoa powder, melt the coconut oil and mix with sugar and cocoa, add just enough hot water to have a smooth thick creamy icing.
- Immediately after removing the cookies from the oven glaze half of them with light and half with dark icing.
- Let cool completely and store in airtight container in a cool place.
Nutrition Facts : Calories 86.6, Fat 3.6, SaturatedFat 0.5, Cholesterol 9.3, Sodium 17.5, Carbohydrate 12.8, Fiber 0.7, Sugar 11.5, Protein 1.4
ELISENLEBKUCHEN
Make and share this Elisenlebkuchen recipe from Food.com.
Provided by SheCal
Categories Dessert
Time 50m
Yield 2 dozen, 1 serving(s)
Number Of Ingredients 17
Steps:
- To make the Lebkuchen spice blend:.
- Mix all ingredients together (grinding whole spices as needed), and place in jar with tight fitting lid. This will make more than you need.
- To make the cookie dough:.
- Beat eggs and sugar in mixer at high speed until triple in volume.
- Stir in ground almonds, hazelnuts, candied citrus peel and Lebkuchen spice blend.
- Cover bowl and let rest overnight in fridge.
- Baking day:.
- Preheat oven to 300F.
- On a cookie sheet, place Oblaten wafers.
- Drop scoop (about 2 tsp for 5cm size Oblaten) of dough in centre of each wafer.
- Using the wet back of a spoon or spatula, gently flatten and spread the dough until it reaches the edges of the Oblaten. Slightly mounded, a little higher in the middle than the edges is the shape you want. The dough will not spread in the oven.
- Set almond slices into the dough as decoration.
- Bake for 20 minutes, until golden and slightly puffy (and resistant to touch).
- While cookie is warm, brush glaze (mix icing sugar and hot water) onto cookies with a pastry brush.
- Let cool on wire rack.
- Can be stored for a couple of weeks.
Nutrition Facts : Calories 13967.3, Fat 591.9, SaturatedFat 130.6, Cholesterol 372, Sodium 7498.9, Carbohydrate 2055.5, Fiber 80.4, Sugar 297, Protein 158.1
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