I was fortunate to get to A bunch of German Christmas markets over the past couple of years. If you ever have the chance go! Worth the trip to Europe (jetlag and all) just to experience a few good Christmas Markets.
Along with Gluhwein, Brats, and Feuerzangenbowle you will undoubtable find Lebkuchen. I think I found the best at the Charlottenburg Christmas market.
With the help of my partner in crime I was able to translate an old German Recipe for Feiner Lebkuchen. This recipe dose not include any flour and has amazing flavour.
This year I made 4 batches and used:
1200 Grams of Blanched Almonds
2000 Grams of Hazelnuts
500 Grams of Candied Lemon Peel
500 Grams of Candied Orange Peel
8 teaspoons of Cinnamon
4 teaspoons of Cloves
1/2 teaspoon of Cardamom
1/2 teaspoon of Salt
20 Eggs
2000 Grams of Sugar
200 70 mm round Oblates
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| Ready for the Oven |
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| The ingredients |
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| Hazelnuts – with the skins on ARGH |
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| To remove skins heat in a pot of water with a tablespoon of baking soda |
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| Boil for a couple of minutes |
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| Drain and skin under cool water |
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| The loot |
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| Roast at 350 for 20 minutes or until dry |
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| Toast the almonds |
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| Grind the Almonds and Hazelnuts and Peels |
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| Lay out the Oblates |
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| Scooping the mix onto the Oblates |
