Page 147 - Passion4Baking The Magazine

3 ½ oz. (100 g) HAZELNUTS Preheat oven to 350 °F (180 °C). Bake the lebkuchen until golden,
5 oz. (150 g) ALMONDS Place hazelnuts and almonds into about 20 minutes. Transfer to
2 ½ CUPS (300 g) ALL-PURPOSE FLOUR a food processor and whizz until a wire cooling rack.
1 tbsp. GROUND CINNAMON finely ground but not too fine. Make glaze by combining enough
1 tsp. GROUND GINGER (This is just a matter of taste, but milk (1-2 tbsp.) into the icing sugar
½ tsp. GROUND NUTMEG this is how I like them.) to make a runny glaze.
1 tsp. BAKING POWDER Tip the ground nuts into a bowl Dip tops of Lebkuchen into the
¾ CUPS (150 g) BROWN SUGAR and mix in the flour, cinnamon, glaze and place them glazed side
⅔ CUP (250 g) HONEY ginger, nutmeg and baking up onto a wire rack. Decorate
3 ½ Tbsp. (50 g) BUTTER, ROOM TEMPERATURE powder. In a separate bowl, beat with flaked almonds before the
2 LARGE EGGS the sugar, honey and butter glaze sets.
¼ CUP +1 tbsp. (50 g) DICED CITRUS PEEL to a creamy texture. Add the For the chocolate glaze version,
(ORANGE, LEMON OR A COMBINATION OF BOTH) eggs, one at a time and beat to melt chocolate with coconut
combine. Add the dry ingredients oil in a double broiler. Stir until
FOR THE GLAZE: to the wet melted and smooth. Dip tops of
1 ½ CUPS (200 g) ICING SUGAR and mix well along with the diced Lebkuchen in the glaze and place
MILK citrus peel. glazed side up onto a wire rack.
Line a baking sheet with baking Decorate with flaked almonds
FOR THE CHOCOLATE GLAZE: parchment. Using a large ice before the glaze sets. Lebkuchen
100 g DARK CHOCOLATE, FINELY CHOPPED cream scoop, place mounds of can be stored in an airtight
1 tsp COCONUT OIL dough on to the baking sheet, container for up to a week.
about an inch (2-3 cm) apart. Yields: 35
DECORATION:
FLAKED ALMONDS

Ina explains: “Another German gingerbread variation - a small gingerbread cake with the shape of

a cookie. Nuts, honey and spices make this delicious Christmas treat hard to resist. Most Germans
will have their own variation, which they of course will pronounce to be the best, I like them coated
in a light glaze or covered in chocolate and decorated with almonds.”

Passionforbaking.com 147