Lebkuchen

50 Servings
100% would make this recipe for Lebkuchen again.

These traditional Christmas cookies have their origin in the town of Nurnberg. I adapted this recipe from an old German cookbook. Their spiced nutty flavor is great for variety on cookie platters.

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Lebkuchen Ingredients

-- COOKIES --	250 grams Whole wheat flour
175 grams honey	1 tablespoon Baking powder
50 grams Sugar	75 grams Almonds ground
1 pinch Salt	75 grams hazlenuts ground
2 tablespoons Vegetable oil	50 grams Candied lemon peel chopped finely
2 tablespoons Water	75 grams Dried apricots chopped finely
1 large Egg yolk	1 package Baking wafers (obladen), optional
1 teaspoon Cocoa powder (heaping)	1 large Egg white optional
1/2 teaspoon Lemon zest	-- ICING --
1 pinch Mace	125 grams Powdered sugar
1 teaspoon Cinnamon	Water

Instructions for Lebkuchen

Note: the baking wafers are sold in specialty food stores. If you are not going to use them, you don't need the egg white.

1. Preheat oven to 350. In a saucepan over medium heat, Slowly heat the honey, sugar, salt, oil and water until sugar is dissolved. Put in a mixing bowl and allow to cool.

2. Sift the flour and baking powder together.

3. Stir egg yolk, cocoa and spices into the honey mixture. Slowly mix in the sifted flour mixture, and when it is smooth, add the rest of the cookie ingredients.

4. Roll out to to about 1/4 inch thick and use a cookie cutter or glass to cut out 2 inch rounds. If you are using the baking wafers, brush a wafer with egg white and stick to the bottom of each cookie.

5. Place cookies on a greased cookie sheet. Bake for 15 - 20 minutes.

6. Remove from oven and allow to cool. For the icing, mix water gradually into powdered sugar until it is the consitency of heavy cream. Brush icing on each cookie. Allow to dry.

Store in a cookie tin.

Main Ingredient: CookiesCuisine: German