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Lebkuchen - 2009 4th Place
Lebkuchen Contest Winner
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Submitted by Brian Trimble |
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Ingredients
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450 gm dark brown sugar
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3 eggs, well beaten
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3 tbsp lemon juice
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3 tsp grated lemon peal
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1200 gm all-purpose
flour, un-sifted
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3 tsp ground cinnamon
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1 tsp each ground
allspice, cloves, nutmeg, salt, and soda
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150 gm finely chopped
candied citron
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120 gm finely chopped
almonds
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340 gm powdered sugar
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150 ml dark rum
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700 gm blanched almonds
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30 candied cherries cut
in half
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60 90 mm baking disks
(Back-Oblaten)
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Directions
Heat honey in saucepan over
medium heat just until it begins to bubble. Remove from heat and cool
slightly. Stir in brown sugar, egg, lemon juice, and lemon peel until
blended; set aside to cool to lukewarm. In a large bowl, stir together
flour, cinnamon, cloves, nutmeg, salt and soda. Add honey mixture,
citron and chopped almonds, stirring until well blended (dough will be
soft). Cover and refrigerate at least 8 hours or as long as two days
(dough will be stiff).
On a heavily floured board, roll out dough with a floured rolling pin to
1 cm. Cut dough into rounds with a 6.5 cm round cookie cutter. Place
rounds on baking disks and decorate by pressing cherry half in the
center half in the center surrounded by 5 almonds arranged as flour
petals. Bake in a 375 degree oven for 12 to 15 minutes or until light
golden brown. Remove and immediately spread glaze over tops with a
pastry brush. Cool on a rack, store in airtight container. Place cookies
in an airtight container and age for 30 days or longer.
Makes 60 Cookies.
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