Lebkuchen

It`s probably never too early for Lebkuchen because they get better and better if you store them in a box for several days or weeks. A Lebkuchen is a german Christmas Cookie with lots of nuts, only little flour (at least the Elisenlebkuchen that I am making) and a special spice mix, including ginger, cinnamon, nutmeg, macis, fennel, cardamom, coriander, piment, star anise, anise and clove. I like to cover them in dark chocolate but you can also sugar coat them or leave them plain. Try them with a cup of very strong peppermint tea (my favorite winter combination).

Lebkuchen

for about 18 pieces

ingredients

120g whole Walnuts with skin
120g whole Almonds with skin
120g whole Hazelnuts with skin

50g Orangeat
50g Zitronat

3 Eggs
150g Sugar
50g Honey

2 tsp Lebkuchen Spice (see introduction)
1 pinch of Salt
50g Flour

about 18 round Oblaten (7cm)

steps

Chop the nuts in your food processor. Pieces should be as big as course sea salt. (I do not recommend to use grounded nuts here, it will be a lot drier and not taste as good as using whole nuts)

Set aside. Chop the Zitronat and Orangeat.

In a bowl, add sugar, honey, 3 eggs and mix until it is pale fluffy and all the sugar is dissolved.

Mix nuts, citronat and orangeat, flour, spice mix, salt and egg mixture. Cover with plastic foil and refrigerate for 1-2 days. This is important for texture and aroma.

Take a scoop of the dough, place it on one of the Oblaten and smooth the top to the rim with a butter knife or spatula. They will melt a little bit over the rim of the Oblate in the oven but that is ok.

Bake them at 160°C for about 20 minutes., They can get a little color but it is very important not to overbake them. When you touch the middle of the bottom of one cookie, it should still be soft.

Let them cool completely, then cover in chocolate, icing sugar or leave them plain.

Store in a tin box or other container. They will taste even better after some days or weeks but hardly survive these days in our household.