Back to 4 servings 2 /4 cups all-purpose flour, about 275g, preferably bleached vs unbleached 1 tbsp ground cinnamon, 8grams 1 /2 tsp. baking soda 0.75 tsp ground allspice 0.5 tsp ground nutmeg 0.75 cup, 130g, scant packed light brown sugar 0.5 cup honey, 180g, I usually use clover honey 1 large egg, or two egg whites 1 tbsp lemon or orange juice 1 /2 tsp. grated lemon or orange zest 3 cup ground hazelnuts or almonds, 270g, nut meal is recommended vs almond flour 0.5 cup chopped hazelnuts or almonds, 60g, toasted or raw 0.333 cup finely chopped candied citron or lemon peel, 56g, Pennant is a supermarket brand I often use 18 oblaten wafers, Available in European markets or on-line Powdered sugar glaze or melted chocolate 18 whole hazelnuts or almonds for decorating 0.5 cup powdered sugar 1 tbsp lemon juice or milk
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1 Step 1: In a large bowl, combine the flour, cinnamon, baking soda, allspice, and nutmeg. Set aside.2 Step 2: In the bowl of a stand mixer or food processor, combine the brown sugar, honey, egg, lemon juice, and lemon zest. Gradually add the flour mixture, mixing until well blended.3 Step 3: Mix in the ground nuts, chopped nuts, and citron. This step can be done in the mixer or with a spoon as the dough is stiff and somewhat sticky. Pat the dough into two flat rounds. Wrap in plastic and refrigerate until chilled or up to one week.4 Step 4: Preheat the oven to 350°F. On a floured surface, roll the dough to 3/8-inch thickness. Cut into rounds using a biscuit cutter or glass the size of the Oblaten. Size 90mm (3-1/2”) is the typical Lebkuchen size. I like size 70mm (2-3/4”) and the bite-size 50mm Oblaten.5 Step 5: Place each round on an Oblaten on the baking sheet. (Or directly on ungreased or parchment paper lined baking sheet). Bake at 350°F about 15 minutes (or 325°F convection 10-12 minutes) until puffed and tops look dry. Slightly more or less for larger or smaller sizes.6 Step 6: If using glaze, stir together the powdered sugar and lemon juice or milk. It should be thin enough to spread with a pastry brush.7 Step 7: Immediately transfer baked Lebkuchen to a wire rack and brush with glaze while hot. Press a whole nut in the center of each. If using chocolate, let Lebkuchen cool before drizzling or spreading with chocolate. Lebkuchen keeps in tins or airtight containers for several months.getsaucepan.com/r/fa78a88d-be0f-4492-b0bf-8438e3efc361 · Original: https://www.rosemarymark.com/advent-lebkuchen/
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