READY IN: 50minsYIELD: 2 dozen
INGREDIENTS
Lebkuchen spice blend
4teaspoonscinnamon
1 1⁄4 teaspoonsground coriander
1 whole star anise, ground
1teaspoonground ginger (powder)
1⁄4 teaspoonclove
1 1⁄4 teaspoonsmace
1teaspoonground cardamom
For the cookie dough
1cupground almonds
1cupground hazelnuts
1cupcandied citrus peel, finely chopped
2eggs
1⁄2 cupgranulated sugar
4teaspoonsspices, that you mixed earlier
24 oblaten wafers (I used 5 cm size, if you use larger you will need less)
For glaze
8tablespoonsicing sugar
2tablespoonshot water
1⁄2 cupsliced almonds (or slivered)
NUTRITION INFO
Serving Size: 1 (3057) g
Servings Per Recipe:1
Calories: 13967.3
Calories from Fat 5327 g 38 %
Total Fat 591.9 g 910 %
Saturated Fat 130.6 g 652 %
Cholesterol 372 mg 124 %
Sodium 7498.9 mg 312 %
Total Carbohydrate2055.5 g 685 %
Dietary Fiber 80.4 g 321 %
Sugars 297 g 1188 %
Protein 158.1 g 316 %
DIRECTIONS
To make the Lebkuchen spice blend:
Mix all ingredients together (grinding whole spices as needed), and place in jar with tight fitting lid.This will make more than you need.
To make the cookie dough:
Beat eggs and sugar in mixer at high speed until triple in volume.
Stir in ground almonds, hazelnuts, candied citrus peel and Lebkuchen spice blend.
Cover bowl and let rest overnight in fridge.
Baking day:
Preheat oven to 300F.
On a cookie sheet, place Oblaten wafers.
Drop scoop (about 2 tsp for 5cm size Oblaten) of dough in centre of each wafer.
Using the wet back of a spoon or spatula, gently flatten and spread the dough until it reaches the edges of the Oblaten. Slightly mounded, a little higher in the middle than the edges is the shape you want.The dough will not spread in the oven.
Set almond slices into the dough as decoration.
Bake for 20 minutes, until golden and slightly puffy (and resistant to touch).
While cookie is warm, brush glaze (mix icing sugar and hot water) onto cookies with a pastry brush.
Let cool on wire rack.
Can be stored for a couple of weeks.
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