|
ELISENLEBKUCHEN
|
| They are the highest
quality Oblaten Lebkuchen available. They have at least 25%
almonds and less than 10% flour |
| Ingredients
for approx.25 pieces: |
| 350 gram of sugar//
5 eggs// 350 gram of finely almonds (with skin)// 100 gram
flour//50 gram candied orange peel (orangeat) finely chopped//
50 gram candied lemon peel (zitronat)
finely chopped// 2 teaspoon ground cinnamon//1/4 teaspoon
ground cardamon// 1/8 teaspoon each of ground clove, piment
and ginger// 8 cm (3 inch diameter) oblate(thin wafer base)//whole
almonds (skin removed) to decorate the Lebkuchen |
| For the glaze: |
| 100 gram powdered
sugar// 1 tablespoon lomen juice// 2 tablespoons water |
| Instructions:
|
| - mix eggs and sugar
until creamy, mix in ground almonds, flour, orangeat, zitronat
and all spices and mix until a dough forms |
| - Spread approx.
40 gram of dough on a 3 inch oblate with a knife. The dough
should be tapered towards the edge of the oblate. Decorate
with 3 or 4 almonds (See picture) |
| - Place the Lebkuchen
on a big flat and let them stay over night |
| - Preheat oven to
180 degrees C (350 degrees F)Bake Lebkuchen in the middle
of the often for 15-20 minutes |
| - To prepare the
glaze, combine the powdered sugar, lemon juice and water,
Brush each warm Lebkuchen with the glaze |
|
--------------------------------
|
|
|
|
|
|
|
| zitronat is
German, about its explanation, please see 01,
02,
03,
04
and below images |
| |
|
|
|
|
Zitronat oder Citronat (auch: Sukkade bzw.
Succade, vom arabischen sukkar(here)
The citron is a fragrant fruit with the
botanical name Citrus medica L., which applies to both the
Swingle and Tanaka systems. It is a prominent member in
the genus Citrus, belonging to the Rutaceae or Rue family,
sub-family Aurantioideae. The designation Medica is apparently
derived from the similar ancient names Media, Median Apple
etc. which were influenced by Theophrastus, who believed
the citron was native to Media, Persia or Assyria.
The citron has many similar names in diverse
languages, e.g. cederat, cedro, etc. Most confusing are
the Czech, French, Dutch, German, Yiddish and Scandinavian
languages, in which the false friend "citron"
refers to the fruit which is called lemon in English. The
French name for citron is "cédrat".(See
here)
|
|
-----------------------------------------------
|
|
|
|
|
|
| |
|
|
|
Allspice,
also called Jamaica pepper, Kurundu, Myrtle pepper, pimento[1],
or newspice, is a spice which is the dried unripe fruit of
the Pimenta dioica plant, a tree native to the Greater Antilles,
southern Mexico and Central America. The name "allspice"
was coined by the English, who thought it combined the flavour
of several aromatic spices, such as cinnamon, nutmeg, and
cloves.(here) |
|
Pimenta dioica Dried, unripe
fruits of allspice
|
| |
|
| |
| |
|
----------------------------------------------------------------
|
| |
|
CHOCOLATELEBKUCHEN
|
| Ingredients
for approx. 40 pieces: |
| 350 gram sugar//
5 eggs// 150 gram flour// 300 gram finely ground hazelmuts//
60 gram candied orange peel (orangeat) finely chopped// 60
gram cocoa// 2 teaspoon ground cinnamon// 1/4 teaspoon each
of ground clove and piment// 8 cm (3 inch dia.) oblate |
| For
the coating: |
| 400 gram dark chocolate//
colored suger for decoration |
| Instructions: |
| the preparation is
identical as for the Eliselebkuchen. The dough is also apread
on the oblate and they have to rest over night. The lebkuchen
is also baked at 180 degrees C for 15-20 minutes. After the
Lebkuchen is cooled off , it can be covered with chocolate
and decorated with colored sugar |
| Storage and
quality: |
| the Elisen- and Chokolatelebkuchen
will hold their aroma and softness for about 6-8 weeks. It
is best to keep them in a tin box store them in a cool, dark
place. But, the fresher they are eaten, the better they taste |
|
