Lebkuchen (Elisenlebkuchen) with Rye

Name: How to cook Lebkuchen (Elisenlebkuchen) with Rye - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Felice

Lebkuchen (Elisenlebkuchen) with Rye

Elisenlebkuchen made with rye - this is a small batch recipe so you don't need to make a million cookies! Makes about 8 lebkuchen.

Ingredient

Food ration :

8 servings

Cooking time :

120 mins

50 g

lebkuchen spice mix (see in my recipe list)

15 g

oblaten depending on size (as a substitute I use flavorless crackers like Carr's Water Crackers)

Cooking instructions

* Step 1

Mix nuts, citrus peel, ginger, zest, vanilla, lebkuchen spice and rye flour in a bowl.

* Step 2

Put the mixture into a food processor and grind until sandy. You want to keep some graininess for a good texture.

* Step 3

In a metal bowl. whisk eggs and powdered sugar until all sugar is dissolved.

* Step 4

Heat a saucepan full of water on the stove.

* Step 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.

* Step 6

When eggs are heated, mix with a mixer or whisk until a thick texture and slightly lighter color.

* Step 7

Mix with the nut mixture and let rest for at least an hour to thicken.

* Step 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.]