Ingredients:
- 450 g Sugar
- 4 Eggs, large
- 200 g Marzipan, diced
- 15 g Lebkuchen Spice, click for recipe
- Zest of 1 Lemon
- 100 g Candied Lemon Peel
- 100 g Candied Orange Peel
- 200 g Almonds, ground and finely chopped
- 200 g Hazelnuts, ground and finely chopped
- 30 Oblaten/Wafers 7 cm
To Glaze:
Chocolate Glaze for half of the Lebkuchen and Sugar Glaze for the rest.
To decorate:
45 Almonds peeled and halved
Original clear Elisenlebkuchen Sugar Glaze:
- 130 g Sugar
- 50 ml Water
- 2 cl Rum
Chocolate Glaze – Couverture:
- 150 g Chocolate for melting – semi dark
- 1 tbs Crisco Shortening
Directions:
Beat together the eggs, sugar, Lebkuchen Spice and marzipan.
Stir in all other ingredients except the Oblaten.
Spread dough on 70 mm Oblaten the thickness of your finger, about 1 heaping Tablespoon.
Place on 2 with parchment paper covered cookie sheets (15 Lebkuchen each).
Bake in preheated convection oven at 320°F for about 20 minutes until lightly browned.
Transfer to a wire rack to cool.
In mean time place the 45 almonds for 5 minutes into boiling water, peel and split in half with a knife.
Melt the Chocolate and Crisco shortening and coat half of the Lebkuchen using a pastry brush.
For the sugar glaze simmer the sugar in water for 2 minutes and add the rum. Coat the rest of the Lebkuchen with it.
Coat the almond halves in the remaining sugar glaze and decorate each Lebkuchen with 1 – 3 Almond halves.
Let the glaze set and store the Lebkuchen in a cookie jar.
