Lebkuchen is one of my favourite Christmas cakes, so when I can find a new recipe on lebkuchen to bake in my little kitchen it is like a little wonder !!! Some time ago I located this specific recipe in the weekly German magazine Horzu (issue 49/2012), which I am testing out here in this blog post. Another very good recipe on lebkuchen is this one.
The wonderful thing about this specific recipe is, that it does NOT contain any milk or flour, so it could be an option for you to make, if you are allergy towards milk and/or gluten. You will need to check the ingredients inside the oblates to be absolute sure, if you are allergy. You could also decided not to the oblate as part of the cookies. Many people, which are served these lebkuchen always ask, if they are supposed to eat the oblate.
Lebkuchen a la Horzu: - 30 cakes
- 2 eggs
- 150 g sugar
- 1 pinch of salt
- 50 g sucat - cut into smaller pieces
- 50 g lemon candied peel - cut into smaller pieces
- 200 almond - blended into flour
- 100 g hazelnuts - blended into flour
- 1 tablespoon of Lebkuchen spice
- 1 pinch of baking powder
- 125 icing sugar - optional
- 3 tablespoon of lemon juice - optional
- Start by blending the almonds and hazelnuts (with peel) into flour.
- Mix the eggs, sugar and salt together on a kitchen mixer.
- Add the nut flour, candied lemon lemon, sucat, Lebkuchen spice, baking powder into this mix. Mix everything well together.
- Let the lebkuchen dough rest in the refrigerator night over.
- Heat up the oven (conventional) to 160'C.
- Take a spoon full of the dough and place it on the oblate. As the dough is not floating so much during baking, you can fill the entire oblate with dough.
- Bake the lebkuchen at 160'C in the upper part of the oven for 15-20 minutes.
- Let the lebkuchen cool down.
- Mix the icing sugar and lemon juice together as glazing for the lebkuchen. However, this is optional in my opinion.
- Store them in an air tight container.