Chocolate Lebkuchen Recipes

Steps:

• Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting.
• To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.

Steps:

• In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. , On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool. , For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels. , Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool. , In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.
• Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.
• Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.
• Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.

Steps:

• Sift the flour, cinnamon, cloves, seeds, baking soda and powder together and set aside.
• Bring sugar, honey and water to boil in saucepan over moderate heat.
• Stir the chocolate, walnuts, fruit, eggs, and orange juice into honey mixture until blended.
• Blend the flour mixture in gradually.
• Store dough in tightly covered dish, at room temperature, for 3 days, to ripen.
• Preheat oven to 325°F
• Spread dough in greased 15" x 10" X 1" pan and bake at 325 F for 35 to 40 minutes.
• Cool. Wrap in foil and store till ready to use. (This keeps very well for weeks and improves in flavor on storing).
• When ready to use, unwrap, and sust with confectioners' sugar. Cut in 3" x 1" bars.

Steps:

• Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes. , Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.

Steps:

• 1. Mix together in a saucepan and bring to a boil the honey, molasses,and corn syrup. Cool completely. Stir in brown sugar,eggs,lemon juice, and rind, mixing well. Set aside. Sift together the flour ,cocoa,cinnamon, cloves,allspice and nutmeg. Mix in citron and nuts. Combine the sugar and flour mixture and add the baking soda with the water,using dough hook to mix well. Add more flour to make a stiff dough to roll. Chill dough overnight. Roll small amount at a time, keeping rest chilled. Roll out 3/8 inch thick and cut into oblongs 1 1/2 x 2 1/2 inches. Place 1 inch apart on greased baking sheet. Bake in 350^ oven for 12-15 minutes. Bake until when touched lightly with your finger no imprint remains. Brush the following glaze on the hot cookies as soon as they come out of the oven. --- Glaze:--this should be very thin as it sets up fast Boil together: 1 c. granulated sugar 1/2 c. water until sugar dissolves, and reaches 230^. Then remove from heat and add: 1/4 c. powdered sugar or more Brush hot icing THINLY and QUICKLY over cookies, and place 1 or 2 half almond slice on each cookie. If icing gets to thick, reheat slightly, add a teaspoon or more hot water.
• 2. It's good to have the kids help out here with the nuts or even the brushing on of the icing.

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.