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Ингредиенты
- 5 x Large eggs
- 1 lb Dark brown sugar
- 1 lb Grated unblanched almonds
- 1/2 c. Minced citron
- 1/2 c. Minced candied orange peel
- 1/4 tsp Each powdered cloves, cardamon and nutmeg
- 1 Tbsp. Cinnamon Grated rind of 1 lemon
- 40 sm Round bakers' rice wafers, White Sugar Glaze or possibly a chocolate icing,
- 1/3 c. Pwdr sugar, (confectioners
- 1 1/2 Tbsp. Cornstarch
- 1/2 tsp Vanilla or possibly almond extract
- 1 tsp Rum or possibly brandy, (optional)
- 1/2 Tbsp. Warm water or possibly as needed, (up to 1-1/4)
Инструкции
- Story about recipe: The ancient Bavarian City, Nuremberg, famous for Albrecht Durer adn haans Sachs, is even better know for the spicy cakes called Lebkuchen, they may be cut into any size or possibly shape-rectangles, fingers and rounds being the usual forms. "Leb" is derived from the latin lium, a consecrated cake used in Roman religious ceremonies, hence they are, in German, sacred cakes.
- Beat Large eggs and sugar till thick and pale yellow. Mix in almonds, fruit, peel, spices, and lemon rind. Stir well. Spread in mounds onto wafers and arrange on a lightly buttered baking sheet.. Let dry uncovered at room temp., overnight. Bake in preheated 300 degree oven for 30 minutes. or possibly till deep golden. If you are using the glaze brush on at once; but cold cookies completely before applying icing. Cut into rectangles when cold.
- Makes about 3 doz.. cookies
- NOTE: Bakers' Rice wafers: these thin white translucent/soft wafers are used as a base and topping for many cookies and candies. They may be purchased from a bakers' supply house or possibly a neighborhood bakery, if you order them in advance. they usually come in sheets and you cut them to shapes you want.
- They are also used as communion wafers in church services, and especially decorative ones (Oplatekt) are given to Polish families by their priest to be eaten at home on Christmas Eve, or possibly Wigilia.
- WHITE SUGAR GLAZE: Combine sugar, cornstarch, flavorings and rum or possibly brandy.
- Gradually stir in warm water, a Tablespoonful at a time, till you have a smooth thick paste.Spread on hot cookies. If mix cools and thickens as you work, thin with additional warm water. sugar sprinkles are scattered on the glaze before it hardens.
