Elisen lebkuchen - Alfons Schuhbeck Lebkuchen Recipe




Buy Holiday Lebkuchen at the Marina Market or make your own lebkuchen this year!
Elisen lebkuchen - Alfons Schuhbeck
40-50 cookies
½ t hartshorn (baking ammonia)
1 Tbl. Rum
40 g candied orange peel
30 g candied citron
200 g ground almonds
50 g ground hazelnuts
40 g flour
A pinch of salt
1 t. Lebkuchen spice
4 egg whites
190 g sugar
130 g. raw marzipan
40-50 Back Oblaten, 50 mm diameter (a thin, tasteless wafer made of flour and water)
150 g whole almonds
Glaze:
1 eggwhite
100 g powdered sugar
1 Tbl lemon juice
Dissolve the baking ammonia in the rum.
Mince the candied fruits as small as possible and combine with the ground almonds and hazelnuts, flour, salt, and Lebkuchen spice.
Add sugar to egg whites and beat until firm and creamy.
Break the marzipan into small pieces.
Add 2 Tbl. of the beaten egg whites and combine until it is smooth.
Stir in the dissolved baking ammonia and rum..
Alternate adding the flour mixture and the remaining beaten egg whites to the marzipan
At this point, the dough can be refrigerated for 2 to 3 days.
This will improve the taste as the flavors blend together.
When you are ready to bake:Lay out the Oblaten on a cookie sheet.
Don't leave too much room between them, just a comfortable half inch or so from each neighbor.
On each Oblaten, place a small mound of the dough, leaving only a very narrow rim of the oblaten free of dough.

It is optional but traditional to place an almond on top of each cookie.
The full recipe should fill two cookie sheets. Let the cookies rest on the sheets for at least a half a day.
Preheat the oven to 340 degrees F.
Bake the Lebkuchen for about 30 minutes. (Check on the cookies after 20 minutes and shift the sheets if necessary.)
While the cookies are baking, prepare the glaze. Combine the egg white, lemon juice and powdered sugar in a small bowl and stir until smooth.
Glaze the still-warm Lebkuchen, using a pastry brush. Source: Alfons Schuhbeck's Weihnachtliches Backen (Christmas Baking)








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