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Window nº 12
German Nuremberg Gingerbread (Nürnberger Lebkuchen) Another keeper that has to mellow for a couple of weeks for best results. ½ kg honey 3 eggs 125 g sugar ½ kg flour 50 g candied peel 50 g ground walnuts 1 tsp cinnamon a good pinch of ground cloves ½ cup of coffee or milk 1 tbsp of baking powder icing: 90 g icing sugar 30 g cornstarch a few drops of bitter almond essence a little rum or lemon juice a few tbsp hot water Beat eggs with sugar, pour in honey, mix and add all other ingredients (flour sifted with baking powder). Bake in a preheated oven at 350 F until done. For icing mix cornstarch with icing sugar, add bitter almond essence, rum or lemon juice and add a few tbsp. of boiling water whisking continuously so that a thick liquid is formed. Brush just baked warm gingerbread with this warm icing (if it is too thick add more boiling water). When iced gingerbread cools down slice it into small rectangles and store in air-tight containers. |
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