Lebkuchen Spice Blend Recipes

Steps:

• Combine all the ingredients in a bowl and mix well to combine. Store in a glass jar with a tight-fitting lid. Kept in a dark, cool place, the mix will stay fresh for 1 year.

Steps:

• Stir together the spices, salt flour, and baking powder.
• Stir in the almonds and lemon rind.
• In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed.
• Stir in the honey and milk.
• Gradually stir in the flour mixture; beat until smooth.
• Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured.
• Bake at 400 degrees F for 12 to 15 minutes, until the cake is done.
• While the cake is still warm, turn it out onto a wire rack.
• To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water.
• Beat until glaze is smooth and of the right consistency.
• Add more water to thin if neccessary.
• Spread the warm cake with the almond glaze.
• Cut cake into 1 X 2 1/2-inch bars while still warm.
• Spice bars keep 6 to 8 weeks in a sealed container if not glazed.

Steps:

• Mix all ingredients together well in a large bowl.
• Transfer to an air tight container.

Steps:

• Mix ingredients together well.
• To use, combine two heaping tablespoons of the spice mix with one cup of flour.
• Dip chicken pieces in egg and milk mixture, then roll in the flour and spice mixture. Use 1/4 cup milk per 1 egg
• Brown chicken in oil, then bake at 350 for about 30 minutes.

Steps:

• Combine spices together and store in an airtight container such as a small mason jar.
• Spices stay fresh tasting for up to a year.

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).