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Chocolate Glaze: 
4 square of semisweet chocolate (or equal amount of semi sweet chocolate chips) PLUS 1/2 Tablespoon of Coconut Oil (the kind that is hard at room temperature). Melt and use to glaze cookies. Let dry and then store. 

Sugar Glaze:
Combine 3/4 cup of powdered sugar with about 2 tablespoons of hot water (or milk). Stir until lumps are gone and add enough water to make a thin glaze. Either dip the curved dome part of the cookie in this, or use a pastry brush to apply. Let dry and then store. 

Nurenberger Lebkuchen (German Gingerbread) #3

This recipe is from Robin. It's another authentic German recipe for Lebkuchen. Unlike the flourless Elisenlebkuchen, this Lebkuchen recipe does contain flour and it makes up a BIT puffier (cake-like). All of the recipes shared on this website for Lebkuchen are delicious. Try a couple and determine which is your favorite!  
  • ​1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground mace
  • 2 ounces toasted almonds (or almond meal/flour)
  • 2 ounces toasted hazelnuts (or hazelnut meal/flour)
  • 1/2 cup diced candied lemon and/or orange peel
  • 3 ounces almond paste, crumbled
  • 3 large whole eggs
  • 3/4 cup (144 grams) brown sugar
To prepare cookies:
  1. Combine flour, baking powder, salt and spices in a bowl. 
  2. Place almonds and hazelnuts (or nut flours) in a food processor. If using whole nuts, pulse until finely chopped. Add lemon and/or orange peel and almond paste and pulse until finely chopped. 
  3. Add eggs and brown sugar, and pulse until well mixed. 
  4. Add dry ingredients and pulse until combined. 
  5. Store in the refrigerator overnight (covered). 
  6. Remove from refrigerator and stir well. 
  7. Preheat oven to 350 F
  8. Place a heaping spoonful of the cookie batter on an Oblaten (wafer) using a tall bier glass upside down and using a knife in a downward pulling motion, create a small dome of the batter, with the batter just coming to the edge of the Oblaten but never over. Be careful not to break off the edge of the Oblaten. 
  9. Bake for about 15 to 20 minutes, just until the edges begin to brown. 
  10. Let cook on the baking sheet until they are no longer hot and top them (if desired) with either the sugar or chocolate glaze. 
  11. Store in sealed bag/container. The flavor of these cookies improves with age ... but good luck with that! 
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  • HOME
  • BAKE!
    • BREAD >
      • Applesauce Muffins
      • Banana Bread
      • Banana Bread
      • Blueberry Buckle Coffee
      • Blueberry Cream Muffins
      • Buttery Soft Rolls
      • Chocolate Chocolate Chip Muffins
      • Crescent Rolls
      • A Proper Crumpet
      • Danish Puff Pastry
      • Easy Corn Bread
      • Lemon Blueberry Bread
      • Lemon Poppy Seed Bread
      • Mom's Drop Doughnuts
      • Orange Bread
      • Popovers
      • Raised Doughnuts
      • Pumpkin Chocolate Chip Muffins
      • Sweet Cornbread Cake
      • 100% Whole Wheat Bread
      • Terry's Favorite Rye Bread
      • Zucchini Bread -- Seattle
      • Zucchini Bread -- Texas
    • Cookies >
      • Best Big, Fat, Chewy Chocolate Chip Cookies
      • Cheesecake Cookies
      • Coconut Macaroons
      • Date Balls
      • Elisenlebkuchen #1
      • Elisenlebkuchen #2
      • Gingerbread Cookies
      • Gingerbread Pan Cookie
      • Lebkuchen #3
      • Mary's Sugar Cookies - - Rolled
      • Molasses Crinkles
      • Oatmeal Coconut Crispies
      • Peanut Blossom Cookies
      • Pecan Sandies
      • Red Velvet Cookies (cake-like "muffin top" cookies)
      • Robin's Perfect Sugar Cookies -- Perfect for Decorating!
      • (Magical) Royal Icing for Cookie Decorating
      • Russian Tea Cakes
      • Shortbread
      • Snickerdoodles
      • Spritz
      • Subway Cookie -- Sugar/Chocolate Chip Hybrid
      • Viennese Whirls
      • Waffle Iron Cookies - Chocolate Turtles
  • Recipe Index
  • Cooking Basics & Videos
    • Baker's Conversion Cheat Sheet
    • Baking Powder or Baking Soda?
    • Cooking Temperature Guidelines
    • How To Cooking Videos
    • Make a Boxed Cake Mix taste like a Bakery Cake
    • Secret to a Perfect Poached Egg
    • Substitutions
    • Tips for a Perfect Cake EVERY Time!
    • Top 10 Tips for Better Cooking
  • Family Traditions
  • About Us
  • Our Favorite Products
  • Papa Ray's Cabbage Rolls
  • Nikki's Chocolate Cake
  • No Fail Swiss Buttercream Frosting
  • Buttermilk Sourdough Pancakes
  • Vanilla Cake