German Lebkuchen With German Baking Wafers Oblaten Recipe #88038
The cookies are baked on a thin, edible wafer called oblaten. Oblaten are crisp, white wheat wafers that are available in specialty food shops. If you do not have a specialty food shop that handles oblaten, check with a local religious supply house. Wafers that are used for communion come in various sizes, including 2 3/4 and 3-inch diameters, and can be used for lebkuchen.
by Olga Drozd
40 min | 20 min prep
SERVES 48
- 5 large eggs
- 1 3/4 cups sugar
- 2 1/2 cups unblanched almonds, finely ground (with skins)
- 1 cup all-purpose flour
- 1/2 cup candied orange peel, finely diced
- 1/2 cup candied lemon peel, finely diced
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly ground cardamom
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 42-48 round german baking wafers, 2 3/4 or 3 inches in diameter (oblaten)
ICING
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice (about)
- 1 cup semi-sweet chocolate chips
- halved blanched almond
- In the bowl of an electric mixer or in a large bowl, beat or whisk the eggs and sugar together until light and fluffy.
- Place the bowl over a pan of simmering water over low heat and heat, whisking until the mixture is thick and very warm (about 130 F) Remove from the water bath and continue beating until the mixture is cool.
- Combine the almonds, flour, zests, and spices in another bowl.
- Stir into the egg sugar mixture.
- Cover and refrigerate overnight.
- Place the oblaten on baking sheets 2 inches apart.
- Spread 1 rounded tablespoonful of the cookie dough on each oblaten, spreading to the edges of the wafers.
- Let the cookies stand, uncovered, for 1 hour before baking so that the top will dry.
- Preheat the oven to 350°F.
- Bake the cookies for 15 to 20 minutes, until the cookies are crusty on the upper surface, but still moist in the center.
- Remove the cookies from the baking sheet and cool on a wire rack.
- In a small bowl, stir the sugar and lemon juice together to make a thin glaze.
- Spread over half of the cooled cookies.
- Place the chocolate into a glass bowl and heat in the microwave at high power for about 2 minutes, stirring every 15 seconds, until melted.
- Spread the melted chocolate over the remaining cookies.
- Decorate with the almonds.
- Makes 42 to 48 cookies.
- The Great Holiday Baking Book Beatrice Ojakangas.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 88038 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars