Muttis Chocolate Lebkuchen Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.
• Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.
• Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.
• Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.

Steps:

• Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes. , Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.

Steps:

• Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting.
• To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.

Steps:

• Sift the flour, cinnamon, cloves, seeds, baking soda and powder together and set aside.
• Bring sugar, honey and water to boil in saucepan over moderate heat.
• Stir the chocolate, walnuts, fruit, eggs, and orange juice into honey mixture until blended.
• Blend the flour mixture in gradually.
• Store dough in tightly covered dish, at room temperature, for 3 days, to ripen.
• Preheat oven to 325°F
• Spread dough in greased 15" x 10" X 1" pan and bake at 325 F for 35 to 40 minutes.
• Cool. Wrap in foil and store till ready to use. (This keeps very well for weeks and improves in flavor on storing).
• When ready to use, unwrap, and sust with confectioners' sugar. Cut in 3" x 1" bars.

Steps:

• Combine sugar, honey and water in a 2-qt saucepan. Cook over medium heat, stirring constantly until it comes to a boil. Remove from heat. Pour into large bowl. Cool to room temperature. Add eggs and orange juice to cooled honey mixture. Beat 1 minute, using an electric mixer at medium speed. Add dry ingredients to egg mixture.\, beating 2 minutes at medium speed. Stir in walnuts, chocolate pieces and candied fruit. Spread batter in greased 151/2x101/2x1" jelly roll pan. Bake at 325 deg. for 35 minutes, or until top springs back when touched lightly with finger. Cool in pan on rack. Cover with aluminum foil. Store 3 days at room temperature to develop flavor. Dust with confectioners' sugar. Cut into 2" squares. Makes 35. Barb, instead of dusting with powdered sugar, I usually make a plain icing and flavor it with lemon juice.