Ingredients for the dough
- 2 beaten eggs
- 65 grams of sugar
- 1 sachet vanilla sugar
- 5 grams of lebkuchen spices
- 100 gram flour
- half a teaspoon of cinnamon
- 8 grams baking powder, sieved
- 1 teaspoon cocoa powder
Ingredients for different glazes
* Sugar glaze: 130 g powdered sugar, 2 tbsp rum, 2 tbsp red wine.
* Chocolate glaze: bitter, white or whole milk chocolate.
* Lebkuchen spices mix yourself:
35 gr cinnamon
5 gr cloves
1 gr nutmeg
2 gr coriander
2 gr ginger
2 gr ground mace
Preparation Nurnberger Lebkuchen
Preheat the oven to 180 gr. Stir the sugar, eggs and vanilla sugar with an electric hand mixer until the mixture has doubled in size and the sugar has dissolved.
I am using a disposable piping bag, because the dough has the viscosity of batter.
Bake in a preheated oven at 180 ° C for 12 – 15 minutes until lightly browned.
Let the lekbuchen cool on a wire rack.
Preparation of the Lebkuchen topping
Glazing: Make a nice batch, deep enough to dunk the cookies in with a thin fork. Then, dunk the cookies in the glazing, whisk off the excess carefully and let it dry.
Chocolate, ditto with glazing. Please to read up how to properly melt and cure chocolate. Will publish this myself once I have perfected it.
You can also dunk the dried glazed version into the chocolate for an extra layer of yum.
Storage
You can eat them right away but if not, keep them in a box. They get better in flavour after a day or two.
