Name: Lebkuchen
Yield: 1
Ingredients: 1 1/2 c. blanched whole almonds -; 2 c. all-purpose flour -; 1 3/4 tsp. baking powder -; 2 tsp. cinnamon -; 1 1/2 tsp. ground ginger -; 1 tsp. ground cloves -; 1 tsp. ground allspice -; 1 tsp. fine salt -; 1 pinch freshly grated nutmeg -; 1 1/2 c. light brown sugar -; 1/2 c. sweet orange marmalade -; 1/4 c. candied ginger -; 1/4 c. unsulfured molasses -; 5 large eggs -; 3 c. confectioners' sugar -; 2 tbsp. confectioners' sugar -; 1/4 c. whole milk -; 3 tbsp. unsalted butter -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Lebkuchen

1. 1 1/2 c. blanched whole almonds -

2. 2 c. all-purpose flour -

3. 1 3/4 tsp. baking powder -

4. 2 tsp. cinnamon -

5. 1 1/2 tsp. ground ginger -

6. 1 tsp. ground cloves -

7. 1 tsp. ground allspice -

8. 1 tsp. fine salt -

9. 1 pinch freshly grated nutmeg -

10. 1 1/2 c. light brown sugar -

11. 1/2 c. sweet orange marmalade -

12. 1/4 c. candied ginger -

13. 1/4 c. unsulfured molasses -

14. 5 large eggs -

15. 3 c. confectioners' sugar -

16. 2 tbsp. confectioners' sugar -

17. 1/4 c. whole milk -

18. 3 tbsp. unsalted butter -

How to cook deliciously - Lebkuchen

1. Stage

Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and toast for about 10 minutes, until fragrant and lightly golden. Let cool completely. In a medium bowl, whisk the flour with the baking powder, cinnamon, ground ginger, cloves, allspice, salt, and nutmeg.

2. Stage

In a food processor, pulse the cooled almonds until coarsely chopped. Add the brown sugar and pulse until incorporated. Add the marmalade, candied ginger, and molasses and pulse until the mixture is well blended and the nuts are finely chopped. Add the eggs all at once and pulse until just incorporated. Add the dry ingredients and pulse until incorporated and the batter is uniform in color. Scrape the soft batter into a bowl, cover, and freeze until very firm, at least 4 hours.

3. Stage

Preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper. Using a 2-tablespoon ice cream scoop, scoop 8 level mounds onto each baking sheet, about 3 inches apart. Freeze the remaining batter between batches. Bake the cookies in the upper and lower thirds of the oven for about 20 minutes, until risen and slightly firm; shift the pans from top to bottom and front to back halfway through. Transfer the sheets to racks and let the cookies and pans cool completely. Repeat with the remaining batter.

4. Stage

In a bowl, whisk the confectioners' sugar with the milk and butter. Spread the cookies with icing and let dry completely before serving or wrapping.