Lebkuchen / German Gingerbread Cookies
Elements 100 g hazelnuts 100 g sunflower seeds 30 g candied orange peel 200 g confectioners sugar 1 tsp Lebkuchen (gingerbread) spice (get the German spice if possible) 1 tsp lemon zest ((from organic lemon)) 20 g flour 4 egg white 25 Oblaten (baking wafers) (, optional) 1 tsp lemon zest ((from organic lemon)) 200 g co…
- 100 g hazelnuts
- 100 g sunflower seeds
- 30 g candied orange peel
- 200 g confectioners sugar
- 1 tsp Lebkuchen (gingerbread) spice (get the German spice if possible)
- 1 tsp lemon zest ((from organic lemon))
- 20 g flour
- 4 egg white
- 25 Oblaten (baking wafers) (, optional)
- 1 tsp lemon zest ((from organic lemon))
- 200 g confectioners sugar
- 4 tbsp milk
- First ground the hazelnuts.
- Place the ground hazelnuts and the 100 g sunflower seeds in a pan without using any oil or fat. Roast while stirring slowly until they start to get nice scent.
- Cut the candied orange peel into smaller pieces.
- Add the candied orange peel, the confectioners sugar, the Lebkuchen spice, lemon zest, 20 g flour (about 1 tbsp) and the 4 eggwhites to the roasted nuts.
- Stir to mix everything well and continue roasting until the dough creates a thin layer on the bottom of the pan and becomes a little more stiff.
- Place the Oblaten (baking wafers) onto a baking sheet.
- With two teaspoons take some dough and place a heap onto each Oblate and form a little Lebkuchen (cookie).
- Let dry for two hours (that's why I recommend fresh eggs!)
- Heat the oven to 350°F.
- Bake the Lebkuchen for about 13 minutes or until lightly browning on the top.
- Mix the confectioners sugar with the milk for some frosting.
- Sprinkle the frosting on top of each Lebkuchen, then sprinkle some sunflower seeds and lemon zest on top and let dry.
- Keep in a really good closing tin or cookie jar, so they wont get hard. If they get hard: Put a piece of an apple or a slice of fresh bread into the jar to get the Lebkuchen soft again.
Place the ground hazelnuts and the 100 g sunflower seeds in a pan without using any oil or fat. Roast while stirring slowly until they start to get nice scent. Cut the candied orange peel into smaller pieces.
Add the candied orange peel, the confectioners sugar, the Lebkuchen spice, lemon zest, 20 g flour (about 1 tbsp) and the 4 eggwhites to the roasted nuts. Stir to mix everything well and continue roasting until the dough creates a thin layer on the bottom of the pan and becomes a little more stiff.
Place the Oblaten (baking wafers) onto a baking sheet. Let dry for two hours (that's why I recommend fresh eggs!) Heat the oven to 350°F. Bake the Lebkuchen for about 13 minutes or until lightly browning on the top.
Mix the confectioners sugar with the milk for some frosting. Sprinkle the frosting on top of each Lebkuchen, then sprinkle some sunflower seeds and lemon zest on top and let dry.
If they get hard: Put a piece of an apple or a slice of fresh bread into the jar to get the Lebkuchen soft again.
