Prep Time: 30 minutes
Total Time: 1 hour 20 minutes
- 200g raw marzipan
- 200g sugar
- 50 candied lemon peel, finely chopped
- 4 free-range egg whites
- 50g almonds, ground
- 50g hazelnuts, ground
- 100g all-purpose flour
- 2 teaspoon Lebkuchen spice mix (see below)
- ½ teaspoon salt
- Pinch baking soda
- 40 round rice paper approx. 5cm diameter
- 100g bittersweet chocolate
- 100g white chocolate
- Pre-heat oven to 180 degrees C. Line two baking trays with baking paper and
moisten with some water. Place the rice paper rounds 1 cm apart.
- In a large mixing bowl whisk together the egg whites, marzipan, sugar and
pinch of salt with an electric whisk to a thick and smooth batter. Fold in the
- Mix together the ground almonds, hazelnuts, flour and Lebkuchen spice, then
fold into the egg-marzipan batter. Dissolve the baking soda in 1
tablespoon water and mix into the batter.
- Fill the lebkuchen batter into a piping bag with a rounded tip and pipe
enough batter on the rice paper round, keeping a few millimeters free from the
edges as the batter spreads while it bakes.
- Bake in the oven for 15 to 20 minutes, then completely cool the lebkuchen
cookies on a rack.
- In the meantime melt both chocolates separately over a water bath. Brush the
cookies alternatively with white and bittersweet chocolate. Allow the chocolate
to dry and set.
- Store the lebkuchen cookies in a cookie box between layers of baking paper.
* Note: If you cannot find premixed "Lebkuchen Gewürz" from a German store, you may mix your own. Here are the spices that make up "Lebkuchen Gewürz"2 T. ground cinnamon
2 tsp. ground cloves
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 tsp. ground coriander
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 tsp. ground anise seed
Yields 40 cookies