German Christmas recipesLebkuchen
The sweet, spiced dough has a centuries-long history in German-speaking Europe. German Lebkuchen is different from the gingerbread known in the English-speaking world. First of all, it may or may not contain ginger. It also has a somewhat different consistency, both because it is chewier and contains nuts and fruits. And the German confection has a lemon glaze or icing on the top and is sometimes dipped in chocolate. Lebkuchen varieties made with other recipes include Dominosteine, Pfeffernüsse, and Zimtsterne.Ingredients
| 3 cups flour 1 1/4 tsp. nutmeg 1 1/4 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. cloves 1/2 tsp. allspice 1 egg 3/4 cup packed brown sugar 1/2 cup honey 1 cup dark molasses |
1/2 cup slivered almonds 1/2 cup mixed chopped candied fruits & peels Lemon glaze: 1 slightly beaten egg white 1 1/2 cups powdered sugar 1/2 tsp. finely shredded lemon peel 1 Tbsp. lemon juice dash salt |
Preparation
| Stir together dry ingredients. In a separate bowl, beat the egg. Add
the brown sugar and beat until fluffy. Stir in honey and molasses and
beat until well mixed. Add dry ingredients to the mixture, stirring
well until combined. Stir in nuts and fruits. Chill overnight. Roll chilled dough on a floured surface into a 14-inch square. Cut into 3 1/2 x 2-inch rectangles or use cookie cutters to form the desired shapes. Place 2 inches apart on greased cookie sheet and bake at 375°F for 12 to 14 minutes. Let cool 1 minute before moving to wire rack. While Lebkuchen is baking, make the lemon glaze. Combine all ingredients and mix well. Brush onto the cookies while they are still warm. Based on a recipe from Better Homes and Gardens New Cookbook. |
