Luisenlebkuchen recipe
Luisenlebkuchen recipe
Ingredients
| 2 | eggs |
| 200 g | sugar |
| 4 tsp | cinnamon |
| 1 tsp | cardamom |
| ½ tsp | cloves |
| ½ tsp | lemon peel |
| 1 dash(es) | salt |
| 200 g | almonds . finely ground |
| 50 g | candied orange peel |
| 100 g | flour |
| ½ tsp | baking powder |
| 30 | wafers |
| 75 g | icing sugar |
| 1 tbsp | lemon juice |
| 50 g | couverture, dark |
| 1 tbsp | pistachios, ground |
| 1 tbsp | almonds, ground |
Instructions
Stir the eggs with the sugar, add spices, lemon peel, salt, almonds and the candied orange peel, stir well. Add flour, baking powder and mix all well.
Put the wafers on a baking tray and put little heaps of the dough on top. Try to get them into a nice form (like the top of a mountain) with a wet knife. Put aside for about 1 hour before baking at 150-175°C for 20 minutes.
Mix the icing powder with the lemon juice and melt the couverture. Spread the couverture on one half of the Lebkuchen and the icing powder / lemon juice frosting on the other half.
Garnish the dark Lebkuchen with the ground almonds and the light Lebkuchen with the ground pistachios.
Preparation time:
ca. 45 min
medium
n/a
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