Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup honey
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped candied orange peel
- 1/2 cup chopped candied lemon peel
- 1/2 cup chopped blanched almonds
- 1/4 cup rum
Special equipment needed:
- Large mixing bowl
- Electric mixer
- Wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
Step-by-step instructions:
1. In a large mixing bowl, cream together the butter, honey, molasses, and brown sugar until smooth.
2. Beat in the eggs, one at a time, until well combined.
3. In a separate bowl, whisk together the flour, almond flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Stir in the candied orange and lemon peel, chopped almonds, and rum until evenly distributed.
6. Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.
7. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, portion the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly browned and the centers are set.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Refrigeration time: 2 hours or overnight
- Cooking time: 12-15 minutes per batch
Temperature:
- Preheat the oven to 350°F (180°C)
Serving size:
- Makes about 2 dozen cookies
Nutritional information:
- Calories: 180 per cookie
- Fat: 8g
- Carbohydrates: 25g
- Protein: 3g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Candied orange and lemon peel can be substituted with dried fruit, such as raisins or cranberries.
- Rum can be substituted with brandy or orange juice.
Variations:
- Add 1/2 cup of chopped dark chocolate to the dough for a chocolate twist.
- Substitute the almonds with hazelnuts or pecans for a different flavor profile.
- Add 1/2 tsp of cardamom for a spicier flavor.
Tips and tricks:
- Make sure to refrigerate the dough before baking to prevent spreading.
- Use a cookie scoop or spoon to portion the dough for even-sized cookies.
- Store the cookies in an airtight container at room temperature for up to a week.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to a week.
Reheating instructions:
- Warm the cookies in the microwave for 10-15 seconds or in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
- Serve the cookies on a festive platter or cookie tin.
- Dust the cookies with powdered sugar for a snowy effect.
Garnishes:
- Top the cookies with a drizzle of melted chocolate or a dollop of whipped cream.
Pairings:
- Serve the cookies with a cup of hot cocoa or mulled wine.
Suggested side dishes:
- Serve the cookies as a dessert after a hearty German meal, such as sauerbraten or schnitzel.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the cookies spread too much, refrigerate the dough for longer before baking.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Lebkuchen is a traditional German Christmas cookie that dates back to the 13th century.
Flavor profiles:
- Lebkuchen is a sweet and spicy cookie with notes of cinnamon, ginger, and cloves.
Serving suggestions:
- Serve the cookies with a cup of coffee or tea for a cozy afternoon treat.
Related Categories
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Region: German
Taste: Spicy, Sweet, Nutty, Cinnamon, Gingerbread, Molasses, Cinnamon-Y, Gingerbread-Y, Molasses-Y