ingredients:

3 eggs
1/2 cup packed Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon ground cloves
1 knife point or pinch of anise
1 knife point nutmeg
1 knife point Cardamom
1 knife point salt
1 and 1/2 cups ground almonds packed
1/1/2 Cups chopped almonds
3.5 ounces candied lemon peel
3.5 ounces candied orange peel
1 box Round Back Oblaten

Peeled Whole Almonds or halves toasted

1 Cup powdered sugar
4 teaspoons lemon juice

For Chocolate topping, melt 1 cup chocolate chips
and thin with salad oil.

Directions:

1. Measure out your ingredients and put on something like a plate. so you can see you measured them out.
Too many times when there are a lot of spices you start measuring and then you forget what you have added, you add it twice or you forget to add this. Then you wonder the whole time whether it will come out right. This way you know and especially on a white plate you can see all the spices clearly.

2.

You will need rice papers known as
Back Oblaten.

Kuchle Back Oblaten
Package of 2
50 wafers in each box
h

Measure out your ingredients and put on something like a plate. so you can see you measured them out.
Too many times when there are a lot of spices you start measuring and then you forget what you have added, you add it twice or you forget to add this. Then you wonder the whole time whether it will come out right. This way you know and especially on a white plate you can see all the spices clearly.

2. I always feel connected when I grind the nuts with an old fashioned nut grinder like this one that
my grandma used. I had my grand daughtedo the grinding because I love to pass along heritage and she was only too happy to grind as she loves to cook

3. A note here. I separated the eggs and beat the whites up first to see if this would make a lighter cookie.
I am not sure it does make a difference. I will try a few times to see if it makes a difference. One of
the most odd German cooking ideas is to put egg whites in Brotchen. You would think that it just
flatten when you beat and knead in all the flour, but apparently reacts with the flour to make a more tender bread, but still have a nice crispy crust. Some folks even do this in their baguettes.
So add in the brown sugar.

3. Then add the cooled candied orange and lemon peel, The almond flour, .the spices and the chopped almonds and beat in lightly tilll you have a light dough that holds together.

4. Next lay out the Oblaten rice wafers on a greased pan or use a slipat. Put a scoop full on an oblaten paper and leave a little space for it to expand. You can always snip off the extra wafer.

5.Bake at 325 F for 20-25 min. They will rise a bit and feel firm to the touch.

This is how many Lebkuchen I got from the recipe.

To Glaze Lebkuchen

1. Chocolate
Simply melt the chocolate and thin it with vegetable oil to a consistency that you can dip.
I like to top it with blanched almond halves. I find it easiest to just turn the cookie over and dip it
into the chocolate. It will dry but take time. Put on the almonds before it dries.

2. Lemon Glaze
Blend the lemon juice with the powdered sugar. Check the consistency to see if it will be thick enough to give a thin sheen on the cookie but not be glaumy. Dip the cookie and top with the almond halves.