Directions

Grind nuts in food processor until very fine. My little food processor takes a bit under a minute to grind to the right consistency.

Beat eggs and sugar on medium speed until well blended and the mixture is light. Mix spices, flour, baking powder and ground nuts together, and add to egg mixture. Mix on a lower speed until blended. Line a small jelly roll pan (12x16 inches) with parchment paper, pour mixture into pan and smooth.

Bake at 325 degrees for 35 minutes. Remove from oven and let cool for about 10 minutes. Flip pan, remove pan, remove parchment paper from back of Lebkuchen, and flip Lebkuchen upright.

In a small bowl, whisk egg white until foamy (not yet the soft peak stage). Whisk powdered sugar two tablespoons at a time into the egg white. Whisk in vanilla or almond extract. Icing will be fairly stiff but spreadable. Spread on cooling Lebkuchen and allow to cool for another 20 minutes.

Cut into bars about 3 inches by 1 1/2 inches. Store in the ubiquitous airtight container.

Notes: You can omit the nuts and add a bit more flour. Or you may wish to add some (about a half cup?) finely chopped candied fruit. The fruit should probably not be as finely chopped as the nuts.

说明

将果仁在粉磨机里磨细

在混合器里将打碎的鸡蛋和糖以中等的速度混合均匀,掺入香料,面粉,烘焙粉(即"泡打粉")和果仁片.然后加入蛋黄在低速下混合均匀,在一个小果盘(12X16吋)铺上烤箱纸,然后把混合料轻轻地倾倒到上面.

在325度(笔者注,不知是否为华氏度)烘烤35分钟,从烤箱中取出使其冷却10分钟.放两匙糖粉在蛋清中,放入杏仁或香草精,将其冷冻到发硬而不僵的程度.然后将其展开铺在正在冷却着的姜饼上并再冷20分钟.

将姜饼切成1吋半到3吋的条子,然后放到一个不透气的容器中储存

注:可以省去果仁并多加一点面粉.也可以加一点(大约半杯)密餞,这些密餞可以不必像果仁那样切片

These spicy holiday cookies hail from Germany and were traditionally sweetened with honey, but German immigrants in America substituted molasses. They have all the spice of a gingersnap and a texture that's tender and chewy

这个辛香的节日甜来自德国,使用传统的蜜糖加甜,不过在美国的德国移民用糖浆取代了它.它带有姜饼的香气和松软的口感

2. With an electric mixer set on medium speed, beat together the brown sugar, honey, molasses, egg, and orange zest in a mixing bowl until smooth.

3. Combine the almonds, raisins, and crystallized ginger, if you're using it (for extra zip), in a food processor. Pulse repeatedly to finely chop the mixture. (You can also finely chop the ingredients by hand.) Stir the nut mixture into the sugar mixture.

4. Sift the flour, baking soda, spices, and salt into a separate medium-size bowl. Then stir the dry mixture into the liquid a third at a time, stirring well after each addition. The dough will be quite dense and sticky.

5. Scrape the dough onto a well-floured 3-foot-long sheet of plastic wrap. Generously flour the dough. Then, using floured hands, knead the dough several times to smooth it. Flatten the dough into a 1-inch-thick square and wrap it in the plastic. Slide the dough into a plastic bag or wrap it in aluminum foil and chill it until firm, several hours or overnight.

6. Heat the oven to 350 degrees. Line a baking sheet (preferably not a dark one) with parchment or lightly greased aluminum foil. Set the sheet aside. Transfer the dough to a generously floured sheet of waxed paper and roll it into a 1/4-inch-thick rectangle or square. Cut the dough into cookies that measure about 2 inches square.

7. Transfer the squares to the baking sheet, spacing them about an inch apart. Bake the cookies on the center oven rack for 12 to 13 minutes, 1 sheet at a time. When done, the cookies will have formed a crust, but they should still feel soft to the touch. (Tip: The cookies stay chewier if you bake them less and put them in an airtight container while they're still slightly warm. If your family prefers a crisper cookie, just bake them a little longer and let them cool completely before you store them.) Transfer the cookies to a wire rack and, while they are still quite warm, dredge them in confectioners' sugar. When they've cooled completely, dredge them once more. Makes about 18 to 24 cookies.

1.将杏仁在一个浅锅里以中温烧烤6分种后放置备用.

2.将红糖,蜂蜜,糖浆,鸡蛋和橙汁共同放到一个电动混合机中,以中速将其混合均匀放在一个碗中.

3.将杏仁,葡萄干和姜片(如果使用的话)放入食品加工机,将其打碎混合(也可以手工切碎混合),然后把它们放入上面的糖蜜混合物中.

4.将面粉,小苏打,香料和盐分别放到每一个中等大小的碗中.然后一次一次地将这些东西放到上面作成的混合液体中,作成很厚实的粘面团

5.将面团削碎放到一张三呎长的薄料薄膜上,再掺入一些面粉.然后用手把面团多揉几次直到均匀,把面团摊平成为1吋厚的方块,放在一个塑料盒里或者用铝箔包好它,然后放在冰箱里冷冻几个小时或一夜.

6.将烤箱加热到350度(笔者注,不知是否为华氏度),放好烤箱纸,把面团滚压成1/4吋厚,两吋见方的方块

7.把这些方块放在烤箱纸上,间隔1吋左右.在烤箱中烘焙12-13分钟,每张纸只用一次.烘焙结束,在糕饼上会形成一个外壳,摸上去还比较软,(提示:如果烘烤的时间较短而且在它还有点微热的时侯就被放到一个不透气的容器里,它会继续变得更软些.如果你的家人喜欢脆些的糕饼,只要烘烤的时间放长一点并且等它冷透以后再存放就可以了)把这些糕饼放在一个金属架子上,在它们还热着的时侯,把上浆的菓糖撒在上面,在糕饼完全冷却以后再撒几次.这样大约可制出18-24块姜饼