Lebkuchen
Spiced German Christmas gingerbread cookies with almonds and candied fruit, finished with a sugar glaze.
Ingredients
| 2 pcs | eggs | |
| 125 g | sugar | |
| 1/2 tsp | 2.5 ml | ground cloves |
| 1 pinch | nutmeg | |
| 1/2 tsp | 2.5 ml | ground ginger |
| 1/2 tsp | 2.5 ml | ground anise seeds |
| 1-2 pinches | nutmeg | |
| 1/2 tsp | 2.5 ml | cinnamon |
| — | essence (2 drops almond + 1 drop rum + 1 drop lemon) | |
| 1/2 packet | baking powder | |
| 3-4 drops | oil | |
| 250 g | almonds (125 g ground + 125 g peeled and crushed) | |
| 125 g | candied fruit (jelly candies) | |
| 150 g | powdered sugar, for the glaze | |
| 2-3 tbsp | 30–45 ml | hot water |
Instructions
Beat the eggs until pale, gradually adding the sugar. To the mixture add the baking powder, nutmeg, ginger, nutmeg, cinnamon, cloves, anise, the essences, the oil, and the ground and crushed almonds. Cut the candied fruit into small squares and stir them into the rest of the mixture. Carefully spread the mixture onto kitchen paper or foil, and using a greased cookie cutter cut out the cookies and carefully place them on a greased tray, also lined with baking paper. You can also simply shape oval cookies without cutting them with cutters. The Christmas gingerbread cookies are baked in an oven preheated to 180 degrees. Then reduce the heat and bake for about 20 minutes. Glaze them with the icing made from powdered sugar and water stirred together. It should form a runny mass that is brushed onto the hot cookies.