White lebkuchen

Yield: 1 Servings

Measure Ingredient
5 \N Eggs
2½ cup Sugar
½ cup Grated blanched almonds
¼ cup Chopped citron
¼ cup Chopped candied orange peel
\N \N Grated rind of 1 lemon
3 cups Flour; as needed (up to 5)
¼ teaspoon Powdered cardamon and nutmeg
¼ teaspoon Each powdered cinnamon and cloves; (optional)
1 teaspoon Baking powder

Here is more recipes of Lebkuchen: from the Visions of Sugarplums Beat eggs with sugar until thick and pale yellow. Add almonds, fruit, peel and lemon rind. Sift flour with spices and baking powder and add gradually to egg mixture, stirring well between additions. Add enough flour to make a fairly stiff dough that is not sticky. Knead on a floured board until smooth. Shape into finger-thick rolls; then cut in 1 inch slices. Arrange on a buttered cookie sheet and let dry uncovered, at room temperature, overnight. Bake in preheated 300 oven for about 20 minutes, or until pale golden brown.

Makes about 3 dozen cookies

Variation: If you would like to prepare these cookies with bakers rice wafers use 8 eggs to make a soft spreadable dough. Do not knead, but spread onto wafers, let dry overnight and then bake. This softer mixture can also be spread into a buttered 11" x 16" jelly roll pan, then dried and baked.

When still warm, cut into rectangles and cool thoroughly in pan before serving.

Posted to Bakery-Shoppe Digest V1 #441 by aklatt@... (Arlene Klatt) on Dec 6, 1997

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