Recipe of Homemade Lebkuchen (German Christmas Cookies)

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lebkuchen (german christmas cookies). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Lebkuchen (German Christmas Cookies) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Lebkuchen (German Christmas Cookies) is something that I have loved my whole life.

The spice of gingerbread, with a soft and sweet bite. Having grown up in Germany it's the Christmas season when I get the most homesick. German Christmas Cookies (Lebkuchen Recipe/German Gingerbread). Info on Nürnberger Lebkuchen, Lebkuchenherzen, Elisen Lebkuchen Ever since then, Lebkuchen cookies have remained a popular German Christmas delicacy.

To get started with this particular recipe, we have to prepare a few components. You can cook lebkuchen (german christmas cookies) using 16 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Lebkuchen (German Christmas Cookies):

1. Prepare 120 g hazelnuts
2. Make ready 120 g hazelnut powder or almond powder
3. Take 25 g walnuts
4. Take 50 g candied orange peel
5. Make ready 50 g candied lemon peel
6. Prepare 10 g candied ginger
7. Get 1/2 orange - use the zest
8. Get 1/2 lemon - use the zest
9. Get 20 g lebkuchen spice mix
10. Make ready 1/2 vanilla bean (scrap out the beans)
11. Prepare 50 g flour
12. Get *****
13. Prepare 3 eggs (180 g)
14. Make ready 235 g powdered sugar
15. Take ******
16. Make ready 16 oblaten wafers (if you can't find them, try using thin crackers or cookies)

A German honey Christmas cookie made with molasses. German Lebkuchen. this link is to an external site that may or may not meet accessibility guidelines. Rich Christmas cookies are one of the archetypical German culinary traditions, and those fabulous smells are found in homes and outdoor Christmas markets in November and December. 'Looking for the secrets behind those delectable Butterkekse, Spekulatius, Lebkuchen, Aachner Printen. German cooking and baking is not really in my wheelhouse, generally.

Instructions to make Lebkuchen (German Christmas Cookies):

1. Mix all the nuts, spices, citrus peel, vanilla and flour (every except for eggs and sugar and wafers) into a bowl.
2. Working in batches, grind the mixture into a rough meal using a food processor. Don't make it into a powder - leave some graininess so the cookies will have a good texture.
3. In a metal bowl, beat the eggs and powdered sugar together until all the white powder disappears. Heat some water in a big frying pan or pot on the stove, place the egg mixture bowl in the hot water and heat it until it's 40-43°C (you need to make it hot so it brings out the stickiness in the eggs).
4. Transfer to a mixer or use a beater, and beat the egg mix on low medium speed until it thickens up and turns a little white (You probably have to reheat the eggs at least one time). Beating them to this consistency will give your cookies a wonderful sticky texture!
5. Add the spice and nut mixture to the egg mixture and gently mix. Cover and let rest for one hour - this will help the mixture thicken up more.
6. After one hour, it's time to put the 'dough' on the oblaten! One good way to do this is place a wine glass on the table upside down, put an oblaten wafer on the bottom of the glass and use it as a stand to work on.
7. Using a dough scraper card, scoop up a big dollop of the lebkuchen dough and gently scrap it onto the oblaten wafer (scoop up more than you need so you have enough to work with)
8. While rotating the glass around, gently scrap the dough from the center to the sides - try to leave the center as high as possible like you are trying to form a pyramid. The middle should be nice and thick or else you'll end up with flat lebkuchen.
9. Place the finished lebkuchen on a baking sheet one by one.
10. Bake for 15 minutes at 200°C/400°F
11. Remove from oven. For the sugar coating: brush half of the cookies with thick sugar water/syrup immediately. After the syrup dries, it will give the cookies a nice white frosted look.
12. For the chocolate covered ones, you have to wait until they dry completely to do the chocolate. When cooled, melt chocolate in a double boiler (Put chocolate in a small metal bowl, heat a pan of water and place the bowl on the hot water until chocolate melts)
13. Brush over lebkuchen and decorate with almond slivers if you like. Let chocolate dry completely. All done!

Rich Christmas cookies are one of the archetypical German culinary traditions, and those fabulous smells are found in homes and outdoor Christmas markets in November and December. 'Looking for the secrets behind those delectable Butterkekse, Spekulatius, Lebkuchen, Aachner Printen. German cooking and baking is not really in my wheelhouse, generally. But I have been a fan of Luisa's blog for a long time and knew how much work and research went into the book, so I was excited to see what treasures lay within its pages. This rendition of the deeply-spiced German Christmas cookie gets its soft, chewy texture from the addition of honey. Any leftover dough scraps can be re-rolled and cut into additional cookies; remaining candied citrus can be stored in the refrigerator for up to a month.

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