Ingredients :
- 50 g hazelnuts
- 40 g almond or hazelnut powder
- 15 g candied orange peel
- 15 g candied lemon peel
- 1/8 tsp dry ginger
- 1 tsp lemon or orange zest or mix
- 1/2 tsp vanilla extract
- 7 g lebkuchen spice mix (see in my recipe list)
- 15 g rye flour
- ******
- 1 egg
- 80 g powdered sugar
- ******
- 8-12 oblaten depending on size (as a substitute I use flavorless crackers like Carr's Water Crackers)
Method :
- Mix nuts, citrus peel, ginger, zest, vanilla, lebkuchen spice and rye flour in a bowl.
- Put the mixture into a food processor and grind until sandy. You want to keep some graininess for a good texture.
- In a metal bowl. whisk eggs and powdered sugar until all sugar is dissolved.
- Heat a saucepan full of water on the stove.
- Place bowl with eggs in the water and heat until about40-43°C. It needs to be this temperature to create the correct consistency.
- When eggs are heated, mix with a mixer or whisk until a thick texture and slightly lighter color.
- Mix with the nut mixture and let rest for at least an hour to thicken.
- Pile the mixture onto oblaten or a substitute for oblaten*. The lebkuchen should be rounded in the middle and the dough extended to the edges. [*I use almost flavorless crackers. Thin, lightly flavored cookies may work as well. I heard some people have used foil, but you need to remove after baking.]
- Arrange on a baking sheet and bake at 200°C/400°F for about 15 minutes.
- Let cool completely and brush with melted chocolate. Decorate with almonds or sprinkles and let chocolate dry before eating.
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