German Lebkuchen (Elisenlebkuchen) is well known around the world as a traditional holiday dessert. Featuring honey and molasses, warm spices, and candied fruit, this one-of-a-kind treat harkens back to the spice trade and Ã¢Â€Âœhoney cakesÃ¢Â€Â commonly enjoyed in monasteries.
2 tsp. Cinnamon Ground - Korintje
1 tsp. Ginger - Ground
1 tsp. Cloves - Ground
1 tsp. Nutmeg - Ground
1 Tbsp. white vinegar
4 cups unbleached all-purpose flour
1/2 cup almond flour
2 Tbsp. candied orange peel, minced
2 Tbsp. candied lemon peel, minced
1 tsp. baking soda
½ tsp. salt
1 cup dark brown sugar
½ cup vegetable shortening
¼ cup molasses
¼ cup honey
1/3 cup blanched almonds (halved)
2 ½ cups confectioners' sugar
5 Tbsp. water
IN a small bowl, stir cream & vinegar together. Set aside for 30 mins., or until thickened.
FINELY chop Crystallized Ginger (or process in a food processor) & place in a medium bowl. Add flour, almond flour, candied orange & lemon peel, Cinnamon, Ginger, Cloves, Nutmeg, baking soda, & salt.
IN a separate bowl, beat brown sugar, shortening, honey, & molasses until, light & fluffy.
ADD cream mixture & beat until well blended, then add dry ingredients until combined.
LINE one or two baking sheets with parchment paper & roll dough into balls, keeping 2-3 inches apart & pressing down as you place on paper.
PLACE several almonds on top in a star pattern & gently press into the dough.
BAKE at 325°F for 15 mins. If baking two sheets together, swap racks halfway.
REMOVE cookies from oven & cool.
WHISK confectioners sugar & water in a small bowl. Dip the cookies into the glaze, top side down, & place on a cookie rack to let glaze harden.
SERVE or store in an air-tight container for several days.
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