LEBKUCHEN
Coming from a German background, Christmas has always meant Lebkuchen in my father's family. Having failed to get my aunt's recipe, I found this recipe from a friend in Germany, and made them last year for another friend who had spent his childhood in Germany. They brought tears to his eyes! They taste best when allowed to mellow for a while, so I make them as soon as I can after Thanksgiving. Prep time does not include chilling the dough overnight.
Provided by Lizzymommy
Categories Dessert
Time 30m
Yield 72 cookies
Number Of Ingredients 17
Steps:
- In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, lemon juice, lemon zest, and lastly the egg.
- In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
- Preheat oven to 350 degrees F. Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly.
- Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (soft ball stage). Remove from heat and stir in the confectioners' sugar.
- Quickly brush the icing over the cookies while they are still hot (Important!) and remove them to wire cooling racks. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.
- Store in an airtight container with a cup of orange or apple for a few days to mellow. (I never did understand that part of the instructions, and my friend had no clarification - but I take it to mean store with a cut-up apple or orange - maybe a small cup of juice? I don't know - I just stored the cookies in an airtight container by themselves!).
Nutrition Facts : Calories 57.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 2.9, Sodium 11.8, Carbohydrate 13, Fiber 0.2, Sugar 8.7, Protein 0.7
GERMAN LEBKUCHEN
A German honey Christmas cookie made with molasses.
Provided by HILARY2000
Categories World Cuisine Recipes European German
Time 8h20m
Yield 36
Number Of Ingredients 16
Steps:
- In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
- To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 26.6 g, Cholesterol 5.2 mg, Fat 1.1 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 24.1 mg, Sugar 14.6 g
LEBKUCHEN
Categories Cookies Nut Dessert Bake Christmas Almond Spice Winter Honey Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 32 cookies
Number Of Ingredients 21
Steps:
- Make nut flour:
- Finely grind nuts with remaining nut flour ingredients in a food processor.
- Make dough:
- Beat together brown sugar, honey, and butter in a large bowl with an electric mixer at medium-high speed until creamy. Add eggs 1 at a time, beating well after each addition. Mix in nut flour at low speed until just blended, then stir in candied fruit.
- Preheat oven to 350°F.
- Arrange rice-paper rounds, shiny sides down, on 2 large baking sheets. Roll level 2-tablespoon amounts of dough into balls with dampened hands, then put 1 on each paper round and flatten slightly (dough will spread to cover paper during baking).
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until surface no longer appears wet, about 15 minutes total. Transfer to racks to cool.
- Ice cookies:
- Sift confectioners sugar into a bowl, then stir in water until smooth. Evenly brush tops of cooled cookies with icing. Let icing set, about 1 hour.
- Available at Fauchon (212-308-5919) or The Baker's Catalogue (800-827-6836).
LEBKUCHEN
This is a German recipe that has been in our family for years and a part of our Christmas tradition. Over the years I've made some substitutions and found the recipe accommodating. I like to substitute dried currants and other dried fruits for some of the candied fruit. The cookies are best after they have aged in a sealed plastic container for several days, and they will keep for weeks at room temperature in the plastic container. They are sweet, spicy, soft, and chewy. The transparent glaze makes them pretty and I've gotten creative with using rum or bourbon instead of water and vanilla, you can also play with food color. These cookies are easier to bake if you use the silicone baking sheets or parchment paper to prevent them from sticking to the pan.
Provided by Mimpard
Categories Dessert
Time P3DT10m
Yield 120 cookies, 120 serving(s)
Number Of Ingredients 15
Steps:
- Mix honey, brown sugar, and 1/4 cup water in medium saucepan and bring to boil. Simmer for 5 minutes and remove from heat. Add 1/2 cup butter to the sugar mixture (to melt) and cool this mixture approx 30 minutes.
- While the sugar mixture cools, mix the flour, soda, cinnamon, cloves, nutmeg, nuts, and fruit in a large mixer bowl.
- Add the cooled sugar/butter mixture to the flour mixture along with the 2 slightly beaten eggs. and mix thoroughly. I use my kitchen aid mixer with the dough attachment. The dough will be thick, and sticky.
- Place the dough in a covered plastic or glass container and let the dough "ripen" for a few days in the refrigerator.
- On baking day: Roll the dough on a slightly floured board to 1/4 inch thickness. Cut the rolled dough into 1 x 3 inch strips and place on a greased baking sheet in a 350 degree oven for 10 - 12 minutes. Cool on wire rack, and cover with transparent glaze. Lebkuchen should ripen in cake box or plastic container at lease one day before serving.
- For the transparent glaze, mix the sugar, water, vanilla together and spread thinly on the cookies.
Nutrition Facts : Calories 76.7, Fat 2.2, SaturatedFat 0.6, Cholesterol 5.1, Sodium 14.6, Carbohydrate 13.8, Fiber 0.4, Sugar 8.7, Protein 0.9
LEBKUCHEN
It's tradition for my family to make these German treats together. The recipe came from my great-grandmother's cookbook, and judging from the amount of requests I get, it has certainly stood the test of time. -Esther Kempker, Jefferson City, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts., Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned., For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners' sugar. Spread over warm bars. Cool completely in pan on a wire rack.
Nutrition Facts :
CHOCOLATE LEBKUCHEN
Having lived in Germany, I try to keep my German cooking as authentic as possible. This lovely lebkuchen recipe is a culinary Christmas custom. -Cathy Lemmon, Quinlan, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 1-1/2 dozen.
Number Of Ingredients 25
Steps:
- In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. , On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool. , For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels. , Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool. , In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 122mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
LEBKUCHEN (GERMAN HONEY BARS)
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin lemon glaze. We like to age the dough for up to two months before baking to allow the flavors to develop (the sugar and honey keep the egg from spoiling). After baking, these resilient cookies can be stored in an airtight container for at least a month more.
Provided by Megan Scott
Categories Cookies Christmas cookbooks Dessert Fall Winter Honey Almond Lemon Lemon Juice Cinnamon Clove Cardamom Anise Nutmeg Spice
Yield Makes 36 (2 1/4 x 1 1/2-inch) bars
Number Of Ingredients 27
Steps:
- Honey bars:
- Heat honey and water in a large heavy saucepan until runny. Remove from heat, and stir in butter until melted. Transfer mixture to a large bowl and stir in brown sugar, eggs, lemon zest, and lemon juice.
- In a medium bowl, whisk together flour, baking soda, spices, and salt.
- Add the flour mixture to the honey mixture and stir just until combined. Add almonds, citron, and candied orange peel. Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month.
- When ready to bake, preheat the oven to 375°F. Grease a 13x9x2-inch baking pan and line with parchment paper so it extends over the 2 long sides.
- Firmly press the dough into the prepared pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes.
- Citrus glaze and decoration:
- In a medium bowl, beat together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread glaze evenly over the top.
- Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing 1 candied cherry in the center of each bar. And arrange 4 blanched almonds around each cherry.
- Let stand in the pan on a rack until completely cool and the icing is set. Using the overhanging parchment as handles, transfer to a cutting board. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.
LEBKUCHEN VI
I brought this recipe over from Germany almost 20 years ago. It has molasses, cinnamon, nutmeg, cloves, honey and brown sugar in it. This is one of my favorite memories of Germany at Christmastime.
Provided by Debi
Categories World Cuisine Recipes European German
Time 10h
Yield 72
Number Of Ingredients 17
Steps:
- In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. Brush the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in airtight container with a cup of orange or apple for a few days to mellow.
- To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.
Nutrition Facts : Calories 60.6 calories, Carbohydrate 13.8 g, Cholesterol 2.6 mg, Fat 0.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 14.7 mg, Sugar 8.7 g
LEBKUCHEN
A German biscuit similar to gingerbread, lebkuchen is easy to make and a great Christmas treat
Provided by Emma Lewis
Categories Snack, Treat
Time 30m
Yield Makes 30
Number Of Ingredients 12
Steps:
- Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.
- Heat oven to 180C/fan160C/gas 4. Using your hands, roll dough into about 30 balls, each 3cm wide, then flatten each one slightly into a disk. Divide the biscuits between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 15 mins, then cool on a wire rack.
- To ice the biscuits, mix together the icing sugar, egg white and 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and spread with the back of a knife. Leave to dry out in a warm room.
Nutrition Facts : Calories 102 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.5 grams fiber, Protein 2 grams protein, Sodium 0.16 milligram of sodium
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