German Christmas spice cookies which were very popular in Würzburg and we would buy them by the bag-full. This recipe is from Gourmet Magazine, Dec. 2002. The Epicurious site still carries this recipe.. I usually do not ice my lebkuchen.
For nut flour
- 3/4 cup hazelnuts (3 1/2 oz)
- 3/4 cup sliced almonds (2 1/oz)
- 2 3/4 cups all-purpose flour
- 3 tablespoon unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup packed dark brown sugar
- 3/4 cup mild honey
- 1/2 stick (1/4 cup) unsalted butter, softened
- 2 large eggs
- 1/2 cup finely chopped fine-quality mixed candied fruit such as citron, orange, and lemon.
- 2 cups confectioners sugar
- 3 tablespoons water
- Finely grind nuts with remaining nut flour ingredients in a food processor.
- Beat together brown sugar, honey, and butter in a large bowl with an electric mixer at medium-high speed until creamy.
- Add eggs 1 at a time, beating well after each addition. Mix in nut flour at low speed until just blended, then stir in candied fruit.
Pre-heat oven to 350 degrees and prepare baking sheet with parchment paper
- Roll level 2 tablespoon amounts of dough into balls with dampened hands, and place on prepared baking sheets.
- Bake cookies in upper and lower thirds of oven until surface no longer appears wet, about 15 minutes total.
- Transfer to racks to cool.
- Evenly brush cooled cookies with icing. Let icing set, about 1 hour.