Lebkuchen

Recipe Ingredients

2 cups	396g / 13oz	Sugar
3		Eggs
1/2 cup	118ml	Honey
5 cups	312g / 11oz	All-purpose flour - divided
1 cup	237ml	Candied citron
1/2 teaspoon	2.5ml	Baking soda
2 teaspoons	10ml	Ground cinnamon
1 teaspoon	5ml	Ground cardamom
1 teaspoon	5ml	Ground allspice
1 teaspoon	5ml	Ground cloves
		Vegetable cooking spray

Recipe Instructions

Beat sugar and eggs at medium speed of a mixer until thick and pale (about 5 minutes). Add the honey; beat at medium speed 2 minutes or until well-blended.

Place 1 cup flour and citron in food processor, and process until the citron is finely chopped. Spoon citron mixture into a large bowl; add remaining 4 cups flour, baking soda, and next 4 ingredients, stirring well. Add the flour mixture to the sugar mixture, stirring until well-blended (the dough will be stiff). Cover and chill 8 hours.

Divide the dough in half; wrap half of the dough in plastic wrap, and chill. Roll remaining half to 1/4-inch thickness on a well-floured surface. Using a floured mold with 2-inch square imprints, press mold firmly into dough. Remove mold; cut cookie squares apart, and place on baking sheets coated with cooking spray.

Cover with a towel, and let stand in a cool, dry place 12 hours or overnight to dry.

Bake cookies at 300F for 13 minutes; let cool on wire racks. Repeat procedure with the remaining dough.

Yield: about 90 cookies (serving size: 1 cookie).

Source:
Cooking Light, Nov/Dec 1994, page 164

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