<<When I was a boy, a friend's mother used to make Christmas cookies that I
loved. I can't recall anything about them except they were hard as rocks
but absolutely delicious. She's now 94, and in speaking with her recently
she mentioned that they are from the German side of her family and are
formally called "leebkooken," which I assume is properly spelled
"Liebkuchen." I could ask for more, but I'm reluctant to pry into her
family's tradition.>>
I have the following recipe to share:
Lebkuchen
(from 'The Christmas Cookie Book' by Lou Seibert Pappas)
Makes 1 1/2 dozen
1 cup raw almonds, or 1/2 cup each raw almonds and skinned, toasted hazelnuts
3/4 cup sugar
2 eggs
1 cup all-purpose flour
1/3 cup hazelnut flour, almond flour, or additional all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp salt
1/4 cup chopped candied orange peel
2 tsp grated lemon zest
1/3 cup sliced almonds (optional)
Optional Icing:
1 cup powdered sugar
1 tbsp fresh lemon juice
2 to 3 tbsp water
Using a food processor or blender, combine the nuts and 1 tbsp. of the
sugar and grind the nuts finely. Set aside. In a large heatproof bowl,
using an electric mixer or a whisk, beat together the eggs and the
remaining sugar until light and fluffy. Place the bowl over a pan of
gently simmering water, and whisk or beat until the mixture is warm, about
125 F. Remove from the pan and beat until the mixture is thick and light
and has cooled to room temperature.
In another bowl, stir together the flours, ground nuts, cinnamon, cloves,
ginger, allspice, salt, orange peel, and lemon zest. Add to the egg
mixture, mixing until blended. Cover and chill for 2 to 3 hours, or until
firm.
Preheat the oven to 350 F. Lightly grease baking sheets, or use nonstick
or parchment-lined baking sheets. Spoon the batter by rounded
tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches
apart. Sprinkle with the sliced nuts, if not using the icing.
One sheet at a time, bake the cookies for about 15 minutes, or until light
brown. Transfer to racks to cool.
If desired, make the icing: In a bowl, beat together the sugar, lemon
juice and enough of the water to make soft icing. Spread the icing on the
cooled cookies. Let the cookies stand until the icing is set.
Store the plain cookies in an airtight container for up to 1 week. Store
the iced cookies between sheets of waxed paper in an airtight container for
up to 4 or 5 days.
Enjoy.
Ruth