Honig Lebkuchen
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This recipe makes 32 large cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 143143 cal |
| pro | 3 g3g pro |
| total fat | 4 g4g total fat |
| sat. fat | 00 sat. fat |
| carb | 26 g26g carb |
| fibre | 1 g1g fibre |
| chol | 12 mg12mg chol |
| sodium | 48 mg48mg sodium |
| potassium | 76 mg76mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 66 iron |
| vit A | 11 vit A |
| vit C | 22 vit C |
| folate | 1010 folate |
- Preparation time: 15 minutes Stand: 10 minutes
- Total time : 27 minutes Chill: 4 hours
These German honey gingerbread cookies are like Christmas cake: They need time to develop flavour. Store in a cookie tin or wrapped in foil in a cool place for at least 3 weeks or for up to 3 months.
Ingredients
- 3/4 cup toasted hazelnuts 3/4 cup toasted hazelnuts
- 3/4 cup toasted almonds 3/4 cup toasted almonds
- 1/4 cup currants 1/4 cup currants
- 3 tbsp candied orange peel 3 tbsp candied orange peel
- 3 tbsp candied lemon peel 3 tbsp candied lemon peel
- 1 cup liquid honey 1 cup liquid honey
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 tsp finely grated lemon rind 1 tsp finely grated lemon rind
- 2 eggs 2 eggs
- 2 cups all-purpose flour 2 cups all-purpose flour
- 2-1/2 tsp baking powder 2-1/2 tsp baking powder
- 2-1/2 tsp cinnamon 2-1/2 tsp cinnamon
- 3/4 tsp ground ginger 3/4 tsp ground ginger
- 1/4 tsp ground cloves 1/4 tsp ground cloves
- 1/4 tsp ground cardamom 1/4 tsp ground cardamom
- 1/4 tsp nutmeg 1/4 tsp nutmeg
- 1/4 tsp salt 1/4 tsp salt
- 1 pinch ground allspice 1 pinch ground allspice
- Glaze:
- 1 cup icing sugar 1 cup icing sugar
- 2 tbsp lemon juice 2 tbsp lemon juice
Preparation
In food processor, pulse together hazelnuts, almonds, currants, candied orange peel and candied lemon peel until finely ground, about 30 seconds. Set aside.
In small saucepan, bring honey and sugar to boil over medium-high heat; reduce heat and simmer until slightly darkened, about 2 minutes. Transfer to large bowl; let cool for 10 minutes. Whisk in lemon rind and eggs. Stir in nut mixture.
In separate bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, cardamom, nutmeg, salt and allspice; stir into nut mixture in 2 additions to make sticky dough. Cover and refrigerate for 4 hours.
On lightly floured parchment paper, roll out dough to fit 17- x 12-inch (43 x 30 cm) baking sheet, patching and stretching if necessary. Transfer to baking sheet. Bake in 300°F (150°C) oven until browned yet soft in centre, 25 to 30 minutes. Let cool slightly on pan on rack.
Glaze: Whisk sugar with lemon juice, adding up to 1 tsp (5 mL) water to make spreadable if desired. Spread over warm dough. Cut into 32 pieces. Let stand at room temperature, uncovered, for 24 hours.
In small saucepan, bring honey and sugar to boil over medium-high heat; reduce heat and simmer until slightly darkened, about 2 minutes. Transfer to large bowl; let cool for 10 minutes. Whisk in lemon rind and eggs. Stir in nut mixture.
In separate bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, cardamom, nutmeg, salt and allspice; stir into nut mixture in 2 additions to make sticky dough. Cover and refrigerate for 4 hours.
On lightly floured parchment paper, roll out dough to fit 17- x 12-inch (43 x 30 cm) baking sheet, patching and stretching if necessary. Transfer to baking sheet. Bake in 300°F (150°C) oven until browned yet soft in centre, 25 to 30 minutes. Let cool slightly on pan on rack.
Glaze: Whisk sugar with lemon juice, adding up to 1 tsp (5 mL) water to make spreadable if desired. Spread over warm dough. Cut into 32 pieces. Let stand at room temperature, uncovered, for 24 hours.
Source : Canadian Living Holiday Cookbook: Fall 2010
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