Lebkuchen

Recipe Ingredients

2 3/4 cups	171g / 6oz	All-purpose flour - plus more
		To roll out cookies
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Ground cloves
1 teaspoon	5ml	Ground allspice
1 teaspoon	5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Baking soda
1/2 cup	118ml	Honey
1/2 cup	118ml	Molasses
3/4 cup	120g / 4.2oz	Brown sugar - (packed)
2		Egg whites
1 tablespoon	15ml	Freshly squeezed lemon juice
1 teaspoon	5ml	Freshly grated lemon rind
1/3 cup	48g / 1.7oz	Finely chopped nuts
1/3 cup	78ml	Candied fruit peel - plus more
		To decorate cookies if desired
		Vegetable oil - for baking sheets
		Glaze - (see recipe)

Recipe Instructions

Sift together 2 3/4 cups flour, cinnamon, cloves, allspice, nutmeg and baking soda; set aside.

In a saucepan over medium beat, bring honey, molasses and brown sugar to a boil; cool to lukewarm. Stir in egg whites and lemon juice. Add lemon rind. Stir in flour in several additions, then work in nuts and peel. Cover; let chill overnight.

The next day, preheat oven to 400 degrees. Lightly oil baking sheets. On a floured board, roll dough 1/4-inch thick in small batches (keep the rest chilled); cut into 1 1/2- by 2 1/2-inch rectangles. Place 1 inch apart; bake for 10 to 12 minutes. Brush glaze on hot cookies with a pastry brush. Decorate with candied fruit. Store cookies in airtight tins to age at least 1 week before eating.

Yields 60 cookies.

Source:
St. Louis Post-Dispatch - 12-07-1998

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