Recipe by Marie Nowacki
Tis the Season...
Tis the Season...
Whenever I was in Germany over Christmas, I would pack my suitcase full of boxes of these cookies when I came home. You can’t find them in the USA, so I decided I had to learn how to make the. This recipe is passed down from my grandmother. It is comparable to a cake-y gingerbread cookie, and it only tastes better with age!
- First you need to make the German gingerbread spice mix, called Lebkuchengewurz. You can grind your own whole spices, or use pre-ground/jarred spices.
- Combine all of the spices, and mix well.
- Cover and store in an airtight container in a cool, dark, dry place.
- Now it's time to make the Dough. Move the oven rack to the center of the oven, and preheat to 350ºF
- Place the almonds and bake for 8-10 minutes (or until golden brown and fragrant).
- While those cool, place the hazelnuts on a baking sheet and bake for 13-15 minutes (or until the skins start to crack and they are fragrant).
- Once all of the nuts are cool, place them in a food processor (with optional 1 TBSP flour), and process until they are finely ground. Remove from the food processor.
- Add the salt, baking powder, and Lebkuchengewurz and process until combined evenly.
- Toss the candied fruit peel in about 1/4 cup of All Purpose flour. Process in the food processor until they are finely minced.
- In a separate bowl, beat the eggs until foamy. Add the sugar, honey and vanilla extract and beat until combined.
- Slowly beat the dry ingredient nut mixture into the egg mixture. Mix in the candied peels.
- Next it's time for the directions for making the cookie! Preheat the oven to 300ºF.
- Line a cookie sheet in parchment paper. Lay out the Backoblaten.
- Scoop the dough onto the Backoblaten, smoothing down the top. Make sure to leave a bit of space around the edges. The cookies should look like slightly rounded domes.
- Bake the cookes on the middle rack for 25-30 minutes, until lightly browned and firm (but not crispy or dry).
- Cool the cookies completely, and then move them to a wire rack. Place a baking sheet or parchment paper under the rack.
- Finally, it's time for the Glaze. Mix the confectioner’s sugar with the water/milk until a smooth glaze is formed.
- Microwave the chocolate and oil in a microwave-safe bowl, stilling occasionally until it is melted completely.
- Dip the tops of the cookies (side not covered by Backoblaten in either glaze (I usually do half in one, half in the other), and place on the wire rack to set and harden.
- Store in an airtight container in the pantry.
- Ground Cinnamon x 2 1/2 tablespoon
- Ground cloves x 2 teaspoon
- ground allspice x 1/2 teaspoon
- Ground Coriander x 1/2 teaspoon
- Ground Green Cardamon x 1/2 teaspoon
- Ground Ginger x 1/2 teaspoon
- Ground Star Anise x 1/2 teaspoon
- Ground Mace x 1/4 teaspoon
- Ground nutmeg x 1/4 teaspoon
- Packed Brown Sugar (Dough) x 1 1/4 cup
- Honey (Dough) x 1/4 cup
- Pure Vanilla Extract (Dough) x 1 teaspoon
- Whole Almonds (Dough) x 2 cup
- whole hazelnuts (Dough) x 2 cup
- Salt (Dough) x 1/4 teaspoon
- Baking powder x 1/2 teaspoon
- Lebkuchengewurz (Dough) x 3 teaspoon
- Candied Lemon Peel (Dough) x 4 ounce
- Candied Orange Peel (Dough) x 4 ounce
- Backoblaten (Dough) (can buy on Amazon) x 30
- Confectioner's Sugar (Glaze) x 1 cup
- Water or 2% Milk (Glaze) x 3 tablespoon
- Semisweet Chocolate Chip (Glaze) x 1/4 cup
- Oil of Choice (coconut or peanut works) (Glaze) x 1 tablespoon