Elisenlebkuchen

READY IN: 50minsYIELD: 2 dozen

INGREDIENTS

  • Lebkuchen spice blend
  • 4teaspoonscinnamon
  • 1 14 teaspoonsground coriander
  • 1 whole star anise, ground
  • 1teaspoonground ginger (powder)
  • 14 teaspoonclove
  • 1 14 teaspoonsmace
  • 1teaspoonground cardamom
  • For the cookie dough
  • 1cupground almonds
  • 1cupground hazelnuts
  • 1cupcandied citrus peel, finely chopped
  • 2eggs
  • 12 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
  • 12 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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