Elisen lebkuchen - Alfons Schuhbeck Lebkuchen Recipe

40 g candied orange peel

30 g candied citron

200 g ground almonds

50 g ground hazelnuts

40 g flour

A pinch of salt

1 t. Lebkuchen spice

4 egg whites

190 g sugar

130 g. raw marzipan

40-50 Back Oblaten, 50 mm diameter (a thin, tasteless wafer made of flour and water)

150 g whole almonds

1 eggwhite

100 g powdered sugar

1 Tbl lemon juice

Dissolve the baking ammonia in the rum.

Mince the candied fruits as small as possible and combine with the ground almonds and hazelnuts, flour, salt, and Lebkuchen spice.

Add sugar to egg whites and beat until firm and creamy.

Break the marzipan into small pieces.

Add 2 Tbl. of the beaten egg whites and combine until it is smooth.

Stir in the dissolved baking ammonia and rum..

At this point, the dough can be refrigerated for 2 to 3 days.

This will improve the taste as the flavors blend together.

When you are ready to bake:Lay out the Oblaten on a cookie sheet.

Don't leave too much room between them, just a comfortable half inch or so from each neighbor.

On each Oblaten, place a small mound of the dough, leaving only a very narrow rim of the oblaten free of dough.



It is optional but traditional to place an almond on top of each cookie.

The full recipe should fill two cookie sheets. Let the cookies rest on the sheets for at least a half a day.

Preheat the oven to 340 degrees F.

Bake the Lebkuchen for about 30 minutes. (Check on the cookies after 20 minutes and shift the sheets if necessary.)

Glaze the still-warm Lebkuchen, using a pastry brush. Source: Alfons Schuhbeck's Weihnachtliches Backen (Christmas Baking)