Elise lebkuchen

Yield: 1 Servings

Measure Ingredient
5 \N Eggs
1 pounds Dark brown sugar
1 pounds Grated unblanched almonds
½ cup Chopped citron
½ cup Chopped candied orange peel
¼ teaspoon Each powdered cloves; cardamon and nutmeg
1 tablespoon Cinnamon
\N \N Grated rind of 1 lemon
40 smalls Round bakers' rice wafers; White Sugar Glaze or a chocolate icing,
⅓ cup Powder sugar; (confectioners
1½ tablespoon Cornstarch
½ teaspoon Vanilla or almond extract
1 teaspoon Rum or brandy; (optional)
½ tablespoon Hot water or as needed; (up to 1-1/4)


Story about recipe: The ancient Bavarian City, Nuremberg, famous for Albrecht Durer adn haans Sachs, is even better know for the spicy cakes called Lebkuchen, they may be cut into any size or shape--rectangles, fingers and rounds being the usual forms. "Leb" is derived from the latin lium, a consecrated cake used in Roman religious ceremonies, hence they are, in German, sacred cakes.

Beat eggs and sugar until thick and pale yellow. Fold in almonds, fruit, peel, spices, and lemon rind. Stir well. Spread in mounds onto wafers and arrange on a lightly buttered baking sheet.. Let dry uncovered at room temp., overnight. Bake in preheated 300 degree oven for 30 min. or until deep golden brown. If you are using the glaze brush on at once; but cool cookies completely before applying icing. Cut into rectangles when cool.

Makes about 3 doz.. cookies

NOTE: Bakers' Rice wafers: these thin white translucent wafers are used as a base and topping for many cookies and candies. They may be purchased from a bakers' supply house or a neighborhood bakery, if you order them in advance. they usually come in sheets and you cut them to shapes you want.

They are also used as communion wafers in church services, and especially decorative ones (Oplatekt) are given to Polish families by their priest to be eaten at home on Christmas Eve, or Wigilia.

WHITE SUGAR GLAZE: Combine sugar, cornstarch, flavorings and rum or brandy.

Gradually stir in hot water, a Tablespoonful at a time, until you have a smooth thick paste.Spread on warm cookies. If mixture cools and thickens as you work, thin with additional hot water. sugar sprinkles are scattered on the glaze before it hardens.

Posted to Bakery-Shoppe Digest V1 #439 by aklatt@... (Arlene Klatt) on Dec 5, 1997

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