Lebkuchen

[Melana]

I'm going to make this for my mom this weekend.

 

[Stauffbier]

I'm going to make this for my mom this weekend.

Awesome! I hope you enjoy them! Post some photos here..

 

[Melana]

Awesome! I hope you enjoy them! Post some photos here..

They are all made - thanks again for the recipe.

Boy you weren't kidding about the dough being all sticky... sheesh!

 

[Stauffbier]

They are all made - thanks again for the recipe.

Boy you weren't kidding about the dough being all sticky... sheesh!

Fantastic!
Merry Christmas and Enjoy!

 

[Dan]

Happy New year Mike!

 

[Stauffbier]

Happy New year Mike!

Thank you Dan. Best wishes to you and yours in the New Year!

 

[Melana]

Thank you. My mom said that these were the best of the best. I wish my Oma was here to sample them.

 

[Stauffbier]

Thank you. My mom said that these were the best of the best. I wish my Oma was here to sample them.

It makes me very happy to hear that Melana! I wish my Oma was around for the same reason. I bake a lot of her Christmas recipes, and I'm sure she would be proud of that fact. I bake her stollen every year, too. This lebkuchen recipe, wasn't hers, though. I devised it from various other recipes I found online. It's probably a mix of at least 4 recipes plus some of my own tweaks.

I'm glad that you all enjoyed it.

Happy New Year!

 

[Melana]

I'm going to bump this thread today. In honor of my mother I am planning on making a big batch to share with the whole family.

 

[unionrdr]

I'm still tempted to try these myself. My middle son especially likes German cooking. That old Luchow's cookbook comes in handy for authentic German food stuffs...

 

[Melana]

I'm still tempted to try these myself. My middle son especially likes German cooking. That old Luchow's cookbook comes in handy for authentic German food stuffs...

You should. these cookies are amazing and worth the effort.

 

[Stauffbier]

Thanks for the bump Melana! I'm getting started with this years batch on Saturday. I'm starting with making the candied orange peel.

 

[Stauffbier]

You should. these cookies are amazing and worth the effort.

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..

 

[Melana]

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..

Yes, I am interested. I can't believe that the holidays are almost here.

 

[Stauffbier]

Yes, I am interested. I can't believe that the holidays are almost here.

I agree. The year just flew by. Crazy fast...

I'll post the recipes below..

 

[Stauffbier]

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

 

[Stauffbier]

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.

 

[Stauffbier]

I don't have the linzertorte on my computer. I'll type it up, and get it posted soon..

 

[botigol]

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.

 

[Stauffbier]

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.

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]

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?