Ingredients :
- 120 g hazelnuts
- 120 g hazelnut powder or almond powder
- 25 g walnuts
- 50 g candied orange peel
- 50 g candied lemon peel
- 10 g candied ginger
- 1/2 orange - use the zest
- 1/2 lemon - use the zest
- 20 g lebkuchen spice mix
- 1/2 vanilla bean (scrap out the beans)
- 50 g flour
- *****
- 3 eggs (180 g)
- 235 g powdered sugar
- ******
- 16 oblaten wafers (if you can't find them, try using thin crackers or cookies)
Method :
- Mix all the nuts, spices, citrus peel, vanilla and flour (every except for eggs and sugar and wafers) into a bowl.
- Working in batches, grind the mixture into a rough meal using a food processor. Don"t make it into a powder - leave some graininess so the cookies will have a good texture.
- In a metal bowl, beat the eggs and powdered sugar together until all the white powder disappears. Heat some water in a big frying pan or pot on the stove, place the egg mixture bowl in the hot water and heat it until it"s 40-43°C (you need to make it hot so it brings out the stickiness in the eggs).
- Transfer to a mixer or use a beater, and beat the egg mix on low medium speed until it thickens up and turns a little white (You probably have to reheat the eggs at least one time). Beating them to this consistency will give your cookies a wonderful sticky texture!
- Add the spice and nut mixture to the egg mixture and gently mix. Cover and let rest for one hour - this will help the mixture thicken up more.
- After one hour, it"s time to put the "dough" on the oblaten! One good way to do this is place a wine glass on the table upside down, put an oblaten wafer on the bottom of the glass and use it as a stand to work on.
- Using a dough scraper card, scoop up a big dollop of the lebkuchen dough and gently scrap it onto the oblaten wafer (scoop up more than you need so you have enough to work with)
- While rotating the glass around, gently scrap the dough from the center to the sides - try to leave the center as high as possible like you are trying to form a pyramid. The middle should be nice and thick or else you"ll end up with flat lebkuchen.
- Place the finished lebkuchen on a baking sheet one by one.
- Bake for 15 minutes at 200°C/400°F
- Remove from oven. For the sugar coating: brush half of the cookies with thick sugar water/syrup immediately. After the syrup dries, it will give the cookies a nice white frosted look.
- For the chocolate covered ones, you have to wait until they dry completely to do the chocolate. When cooled, melt chocolate in a double boiler (Put chocolate in a small metal bowl, heat a pan of water and place the bowl on the hot water until chocolate melts)
- Brush over lebkuchen and decorate with almond slivers if you like. Let chocolate dry completely. All done!
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