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Dec 22nd, 2014
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  1. # Toxi's Lebkuchen (plain "Elisen" style)
  2.  
  3. ## Spice blend
  4.  
  5. - 3 whole star anise
  6. - 15 whole cardamon pods
  7. - 2 tblsp ground cinnamon (or ~0.75 stick)
  8. - 1.5 tblsp ground cloves
  9. - 0.5 tsp ground coriander
  10. - 0.75 tsp ground ginger
  11. - 0.5 tsp ground allspice
  12. - 0.25 tsp ground nutmeg
  13.  
  14. Grind altogether in an electric coffee grinder (not a standard kitchen blender!)
  15.  
  16. This will result in way more than needed for a single baking session with the amounts
  17. stated below, but a) the grinder needs a certain amount of volume to work with and
  18. b) this mixture can be stored and will be sufficient for a whole winter season...
  19.  
  20. ## Main
  21.  
  22. - 2 tblsp ground cinnamon
  23. - 1 tblsp spice blend (see below)
  24. - 200g candied orange & lemon peel (ground)
  25. - 125g ground almonds
  26. - 100g ground hazelnuts
  27. - 3 eggs
  28. - 80g brown sugar
  29. - 2 tblsp honey
  30. - 1 tsp freshly squeezed lemon juice
  31. - pinch of salt
  32.  
  33. Beat eggs with sugar and honey until foamy (3-4 mins by hand)
  34.  
  35. Blend/chop orange & lemon peel mixture, then add/steer into eggs
  36.  
  37. Fold in almonds, nuts, spices (keep steering, now best to continue w/ a table spoon)
  38.  
  39. Drizzle over lemon juice & salt, mix in properly
  40.  
  41. If you have time, allow to rest for several hours before baking to let flavours soak up more...
  42.  
  43. Preheat over to ~160 celsius (gas mark 3-4), fan or both lower & upper heat mode
  44.  
  45. Cover baking tray with baking paper and cover w/ layer of flour to avoid sticking
  46.  
  47. Use spoon to place ~7-9cm rounds on tray, leave approx 3cm gap between each,
  48. since dough will expand during baking.
  49.  
  50. Distribute any leftover dough over the centers of all placed cookies (this is
  51. to create the more traditional shape/profile and ensure their's more moisture
  52. in the center of each cookie)
  53.  
  54. Bake for ~20-25mins. The cookies are ready when the outside has developed a slight
  55. crust, but inside still moist (but *not* completely unbaked). Use a chopstick
  56. to test if dough inside is still sticky...
  57.  
  58. Leave to cool on the tray (don't remove before or risk them breaking apart)
  59.  
  60. ## Extras
  61.  
  62. Glaze with chocalate or thin(!) layer of icing
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