Lebkuchen

LEBKUCHEN
German honey cake for Saint Nicholas Day

6 oz. (scant 1 1/4 c.) blanched almonds, ground to a fine powder
2 lg. eggs
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. powdered cloves
1 c. granulated sugar
1 tbsp. plus 1 1/2 tsp. brandy
1/3 c. honey
3/4 c. mixed candied citron, lemon rind, and orange rind, finely diced
About 3 1/2 c. sifted cake flour


In small bowl beat eggs several minutes until slightly thickened. Gradually add baking powder, salt, cinnamon, cloves, and sugar. Continue beating until mixture is pale and forms a ribbon when beaters are raised. Transfer to large bowl. On low speed add almonds, brandy, honey, and diced fruit. Gradually add 3 cups flour, beating only until incorporated. Stir in remaining flour with large wooden spatula. Mixture will be very stiff.


Cookie dough (after rolled and cut) will stand overnight. Use nonstick pans, baking pan liner paper, or buttered and floured foil. Cut the foil or paper to fit your baking sheets.

Turn dough onto floured pastry cloth. Divide into thirds and work one piece at a time. Roll into an oblong shape 1/4 inch thick. Keep dough floured on all sides. Cut cookies (using a wet knife) into 2 x 4 inch oblongs. Transfer using a wide spatula onto foil, paper, or nonstick sheets, placing them about 1/2 inch apart.

Press and reroll scraps. Cover cookies loosely with plastic wrap and let stand overnight. Bake at 325 degrees for 20 minutes, until lightly colored.

Immediately, with a pastry brush, brush the glaze; (below) on the hot cookies. Let stand to dry. Store airtight. They will be very crisp, but will soften after a few days.


GLAZE FOR LEBKUCHEN:

1 1/2 c. sifted powdered sugar
Scant 1 tbsp. fresh lemon juice
Scant 1 tbsp. boiling water