You should. these cookies are amazing and worth the effort.
Lebkuchen
- Thread starter Stauffbier
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You should. these cookies are amazing and worth the effort.
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Stauffbier
Well-Known Member
Thanks for the bump Melana! I'm getting started with this years batch on Saturday. I'm starting with making the candied orange peel.
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Stauffbier
Well-Known Member
Thanks for the kind words.
I have some other recipes if you are interested.
My Oma's Stollen is one. I also have a nice Pfeffernusse recipe. Also, I have a good Linzertorten recipe from a German friend of the family. All goodies from when I was a kid, that I still bake for the holidays..
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Stauffbier
Well-Known Member
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Stauffbier
Well-Known Member
German Pfeffernusse Cookies
INGREDIENTS:
2 cups sifted unbleached flour
1/2 cup ground hazelnuts
3/4 tsp ground cardamom
3/4 tsp double-acting baking powder
3/4 tsp ground allspice
3/4 tsp salt
3/4 tsp mace
3/4 tsp baking soda
1/2 tsp finely ground white pepper
1/4 tsp ground anise seeds
1/2 cup honey
3 T shortening
1 egg
3 T finely minced candied orange peel
1/4 tsp lemon extract
confectioners sugar
DIRECTIONS:
- Preheat oven to 350*F
- Sift together flour and dry ingredients
- Add ground nuts to dry ingredients
- Heat honey, but do not boil
- Add shortening to warm honey and allow too cool
- Beat in egg with cooled honey/shortening mixture
- Add extract and orange peel to wet ingredients
- Combine wet and dry ingredients until dough comes together
- Let dough rest overnight
- Shape dough into 1.5 inch balls and drop onto a cookie sheet lined with parchment
- Bake for 10-14 minutes or until light golden brown
- Store for 2 weeks in airtight container to ripen
- Dust with confectioners sugar before serving
INGREDIENTS:
2 cups sifted unbleached flour
1/2 cup ground hazelnuts
3/4 tsp ground cardamom
3/4 tsp double-acting baking powder
3/4 tsp ground allspice
3/4 tsp salt
3/4 tsp mace
3/4 tsp baking soda
1/2 tsp finely ground white pepper
1/4 tsp ground anise seeds
1/2 cup honey
3 T shortening
1 egg
3 T finely minced candied orange peel
1/4 tsp lemon extract
confectioners sugar
DIRECTIONS:
- Preheat oven to 350*F
- Sift together flour and dry ingredients
- Add ground nuts to dry ingredients
- Heat honey, but do not boil
- Add shortening to warm honey and allow too cool
- Beat in egg with cooled honey/shortening mixture
- Add extract and orange peel to wet ingredients
- Combine wet and dry ingredients until dough comes together
- Let dough rest overnight
- Shape dough into 1.5 inch balls and drop onto a cookie sheet lined with parchment
- Bake for 10-14 minutes or until light golden brown
- Store for 2 weeks in airtight container to ripen
- Dust with confectioners sugar before serving
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Stauffbier
Well-Known Member
Crumbly Stollen (1 big loaf)
INGREDIENTS:
4.5 cups unbleached flour
1 cup sugar
12 oz. sour cream
1.5 sticks butter (room temp) added to dough
2 eggs
pinch of salt
1 cup crushed pecans
1 cup raisins
1/2 cup fruit cake - fruit mix
4T baking powder
1/2 tsp. lemon extract
3/4 stick butter (melted) to brush on baked loaf
1 to 2 cups confectioners sugar (sifted on top of baked loaf)
DIRECTIONS:
Pre-heat oven to 325*F
-Combine all ingredients by hand until the dough just comes together.
-Roll out a circle about 13 inches in diameter.
-Fold 1/3 of circle over top to create a "folded" loaf.
-Bake on cookie sheet for 40 minutes or until toothpick comes out clean.
-Brush entire 3/4 stick of melted butter on loaf after removing from oven while still hot.
-Immidiately sift (generously) confectioners sugar over hot, melted butter.
Finished stollen can be frozen for as long as 4 months.
INGREDIENTS:
4.5 cups unbleached flour
1 cup sugar
12 oz. sour cream
1.5 sticks butter (room temp) added to dough
2 eggs
pinch of salt
1 cup crushed pecans
1 cup raisins
1/2 cup fruit cake - fruit mix
4T baking powder
1/2 tsp. lemon extract
3/4 stick butter (melted) to brush on baked loaf
1 to 2 cups confectioners sugar (sifted on top of baked loaf)
DIRECTIONS:
Pre-heat oven to 325*F
-Combine all ingredients by hand until the dough just comes together.
-Roll out a circle about 13 inches in diameter.
-Fold 1/3 of circle over top to create a "folded" loaf.
-Bake on cookie sheet for 40 minutes or until toothpick comes out clean.
-Brush entire 3/4 stick of melted butter on loaf after removing from oven while still hot.
-Immidiately sift (generously) confectioners sugar over hot, melted butter.
Finished stollen can be frozen for as long as 4 months.
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Stauffbier
Well-Known Member
I don't have the linzertorte on my computer. I'll type it up, and get it posted soon..
botigol
Well-Known Member
Bump for 2016.
Hopefully I'll get to making the lebkuchen this weekend! Maybe I'll be able to squeeze in the candied orange tonight.
Hopefully I'll get to making the lebkuchen this weekend! Maybe I'll be able to squeeze in the candied orange tonight.
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Stauffbier
Well-Known Member
I guess I missed this post. Did you make them? My batch this year was my best to date. After many years of baking them and tweaking things, I think I have finally perfected the recipe and process.. I still have about a dozen left. Like a good high ABV beer, these get better with a little age on them. Cheers!
botigol
Well-Known Member
I did...VERY tasty! I agree, they age well. Seems like the flavors don't really finish melding for a good 2-3 weeks. Unfortunately, I spilled a little extra anise extract into the batter, which didn't mellow for about 4 weeks, but they were tasty even with my goof.
Have you made any substantive changes from your posted recipe?
Have you made any substantive changes from your posted recipe?
