Nuernberger Lebkuchen Recipes

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:

• 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.

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.

Steps:

• Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients separately.
• Stir the wet into the dry. Chill overnight.
• When ready to cook, heat the oven to 400 degrees.
• Roll out a small amount of dough at a time to a 1/4 " thick log. Cut into 2" rounds.
• Place each cookie round on a nonstick cookie sheet, and place a slivered almond in the center if desired.
• Bake about 12 minutes, or until set.
• Immediately brush with glazing icing, if desired:
• boil sugar and water until the first indication of a 'thread' appears as it thickens (around 230 degrees).
• Remove from heat and stir in the powdered sugar. Bush this lightly over the cookies (when the icing gets sugary, reheat slightly, adding a little water until clear again).