LEBKUCHEN

SPICED HONEY COOKIES

To make 2-3 dozen cookies, depending on size.

2 TB butter, softened 2 TB finely chopped candied

2 ¼ cups plus 2 TB flour orange peel

½ tsp. double-acting baking powder 2 TB finely chopped candied

½ tsp. ground cloves lemon peel

½ tsp. ground cinnamon 2 eggs

¼ tsp. ground nutmeg ½ sugar

1 cup shelled almonds, ground in an 1 cup honey

electric blender or with a nut grinder ½ cup milk

or a mortar and pestle Almond glaze*

Lightly coat the bottom and sides of an 11 x 17” jellyroll pan with the soft butter. Sprinkle 2 TB of flour evenly over the butter and top the pan from side to side to coat the surface evenly. Then invert pan, and rap it sharply on a table to remove any excess flour. Set aside. Preheat over to 400 degrees.

Sift the 2 ¼ cups flour, baking powder, cloves, cinnamon and nutmeg into a large bowl, and stir in the almonds, orange peel and lemon peel. With a whisk or a rotary or electric beater, beat the eggs and sugar together until the mixture is thick enough to fall back on itself in a slowly dissolving ribbon when the beater is lifted from the bowl. Beat in the honey, then the milk, and finally, a little at a time, the flour mixture. When the batter is smooth, spread it out evenly in the jellyroll pan with a rubber spatula. Bake in the middle of the oven for 12 – 15 minutes, or until the cake is firm to the touch.

With a knife or metal spatula, loosen the sides of the cake from the pan and turn it out on a cake rack. While it is still warm, brush the top with a thin coating of the glaze, let it set for a minute or so, then cut the cake into cookies 2 ½” long, 1 ½” wide. Lebkuchen can be stored for 6-8 weeks in tightly sealed jars or tins.

*Almond glaze – combine 1 ½ cups powdered sugar, dash salt, several drops of almond extract, and enough milk/water to thin to a pouring consistency.