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lebkuchen~ German Gingerbread with chocolate


Recipe Description
These are wonderful German Gingerbread Cookies covered in Chocolate.​
Preparation Steps:
Level of Difficulty:
Easy​
Time Needed:
Ingredients:
1/2 cup honey

1/2 cup molasses

1/2 cup light brown sugar

1 large egg

1 tablespoon lemon juice

1 teaspoon grated lemon zest

2 3/4 cup all-purpose flour, plus more for rolling

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1/3 cup candied orange peel, finely chopped

1/3 cup chopped hazelnuts, finely chopped

1/3 cup apricot kernels or almonds, finely chopped (optional)

1 package of back oblaten (optional)

3/4 cup granulated sugar

1/2 cup water

1/4 cup powdered sugar

10-12 oz. bittersweet chocolate chips​
Serves:
Directions:
lebkuchen

makes 2-3 dozen cookies (depending on size)

adapted from National Grange Cookbook from my grandma

1/2 cup honey

1/2 cup molasses

1/2 cup light brown sugar( or organic turbinado sugar )

1 large egg

1 tablespoon lemon juice

1 teaspoon grated lemon zest

2 3/4 cup all-purpose flour, plus more for rolling

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1/3 cup candied orange peel, finely chopped

1/3 cup chopped hazelnuts, finely chopped

1/3 cup apricot kernels or almonds, finely chopped (optional) ( the one ingredient that is the key but is optional )

1 package of back oblaten (optional)

3/4 cup granulated sugar

1/2 cup water

1/4 cup powdered sugar

10-12 oz. bittersweet chocolate chips

In a medium saucepan combine honey and molasses and bring to a boil. Remove from heat and add brown sugar, lemon juice and lemon zest. Let cool slightly and whisk in egg. In a large bowl, mix together flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix till well combined. Stir in the chopped nuts and candied orange. Cover and refrigerate overnight.

Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone mats. If you are using the back oblaten, lay the wafers down to cover as much of the pan area as possible. Remove the dough from the refrigerator and divide in half. Roll one portion of the chilled dough on a floured surface to 1/4 inch thickness. Transfer dough to prepared cookie sheet. Repeat with remaining dough.

Bake for 10 – 12 minutes, rotating pans halfway through baking time, until no imprint remains when touched lightly. Remove cookies from oven and cut into squares or diamonds with a large knife. While still warm, brush the tops off cookies with icing. Transfer cookies to racks and cool completely.

To make the icing: Combine the water and sugar in a small saucepan. Bring to a boil until sugar reaches 240°F. Remove from heat and stir in powdered sugar. If icing becomes too thick while brushing the cookies add a little hot water to dissolve crystals.

Melt the chocolate in a bowl placed over a pan of simmering water. Take cooled cookie and place in the melted chocolate face down and coat evenly. Remove from chocolate and let set on a wire rack. When chocolate has hardened, transfer to an airtight container with a piece of apple or orange and store in a cool, dry place for a few days. Check the fruit frequently to ensure it has not spoiled.​
 
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