Lebkuchen (Elisenlebkuchen) with Rye
Lebkuchen (Elisenlebkuchen) with Rye

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Lebkuchen (Elisenlebkuchen) with Rye Elisenlebkuchen made with rye - this is a small batch recipe so you don't need to make a million cookies! Line a baking sheet with a silicone mat or parchment paper. There are lots of regional variations and some specialty Lebkuchen (Elisenlebkuchen from Nuremberg) are made entirely without flour, using only ground almonds and hazelnuts.

Alright, don’t linger, let’s approach this lebkuchen (elisenlebkuchen) with rye formula with 14 components which are surely easy to have, and we have to process them at the very least through 10 tips. You should invest a while on this, so the resulting food could be perfect.

Composition for Lebkuchen (Elisenlebkuchen) with Rye:
  1. Prepare 50 g - hazelnuts
  2. Give 40 g - almond or hazelnut powder
  3. Require 15 g - candied orange peel
  4. Provide 15 g candied lemon peel
  5. Need 1/8 tsp for dry ginger
  6. Need 1 tsp lemon or orange zest or mix
  7. Give 1/2 tsp for vanilla extract
  8. Prepare 7 g of lebkuchen spice mix (see in my recipe list)
  9. You need 15 g rye flour
  10. Require ******
  11. Require 1 - egg
  12. Require 80 g - powdered sugar
  13. Give for ******
  14. Get 8-12 oblaten depending on size (as a substitute I use flavorless crackers like Carr's Water Crackers)

Add spices and zests, beating until they are incorporated. See recipes for Lebkuchen (German Gingerbread) too.. Note: The German recipe is using Kuvertuere for the chocolate layer. If you cannot get the Kuvertuere add.

Lebkuchen (Elisenlebkuchen) with Rye instructions:
  1. Mix nuts, citrus peel, ginger, zest, vanilla, lebkuchen spice and rye flour in a bowl.
  2. Put the mixture into a food processor and grind until sandy. You want to keep some graininess for a good texture.
  3. In a metal bowl. whisk eggs and powdered sugar until all sugar is dissolved.
  4. Heat a saucepan full of water on the stove.
  5. Place bowl with eggs in the water and heat until about40-43°C. It needs to be this temperature to create the correct consistency.
  6. When eggs are heated, mix with a mixer or whisk until a thick texture and slightly lighter color.
  7. Mix with the nut mixture and let rest for at least an hour to thicken.
  8. Pile the mixture onto oblaten or a substitute for oblaten*. The lebkuchen should be rounded in the middle and the dough extended to the edges. [*I use almost flavorless crackers. Thin, lightly flavored cookies may work as well. I heard some people have used foil, but you need to remove after baking.]
  9. Arrange on a baking sheet and bake at 200°C/400°F for about 15 minutes.
  10. Let cool completely and brush with melted chocolate. Decorate with almonds or sprinkles and let chocolate dry before eating.

Made with ground almonds and candied citron, the fancy version I baked is more properly dubbed Elisenlebkuchen (perhaps St. Elisabeth's lebkuchen, but German bakers have no consensus on the meaning). The recipe comes from a Weimar-era German cookbook: Frau F. See recipes for Mini Rye Flour Soda Bread with Molasses too. There are lots of regional variations and some specialty Lebkuchen (Elisenlebkuchen from Nuremberg) are made entirely without flour, using only ground almonds and hazelnuts.

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