Lebkuchen (German Gingerbread)

Name: Lebkuchen (German Gingerbread)
Yield: 24 servings
Cuisine: American
Ingredients: 300 g cane sugar; 5 eggs, medium size; 500 g ground hazelnuts; 15 g gingerbread spice mix; 0.5 tbsp cinnamon; 25 g candied orange peel; 25 g candied lemon peel; 0.5 tsp lemon peel; 1 knive point of hartshorn or potash; wafer paper, diameter 70 mm; dark couverture chocolate

Kristina K @kristina_k

Munich, Germany

This delicious recipe I got from a fomer colleague of mine, Ina. Ever since I learned it, it is an all time favorite of my pre-christmas baking. Please not that the prepared Lebkuchen have to sit overnight in the oven. They taste best when stored for 2 weeks in a bisquit tin.

Kristina K @kristina_k

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Ingredients

24 servings

300 gcane sugar
5eggs, medium size
500 gground hazelnuts
15 ggingerbread spice mix
0.5 tbspcinnamon
25 gcandied orange peel
25 gcandied lemon peel
0.5 tsplemon peel
1knive point of hartshorn or potash
wafer paper, diameter 70 mm
dark couverture chocolate

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Steps

1

Mix eggs and cane sugar until foamy. Chop candied orange and lemon peel. Since I am not a big fan of them I chop them rather finely so I do not bite on it in the Lebkuchen.
2

Add the rest of the ingredients. First the spices, potash/hartshorn and lemon peel, mix throughly. Than the candied lemon and orange peel and the ground hazelnuts.
3

Than add the candied lemon and orange peel and the ground hazelnuts and mix throughly.
4

Spread with a knife on the wafer paper and put on a baking tray with baking parchment. Let sit in the oven overnight. The photo shows how they look the nex morning.
5

The next morning: Take out the baking tray(s). Preheat the oven to 130 °C. Bake the cookies for 40 min. Let cool. (Photo: to the left the baked Lebkuchen, to the right how they look after a nights` lodging in the cold oven.)
6

Glaze with dark couverture chocolate and decorate to taste with almonds or candied cherries. Enjoy! But only after the flavours had two weeks in the bisquit tin to mingle... ;)