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Authentic German Lebkuchen

"This recipe is over one hundred fifty years antique and has been baked by using my family for lots generations for Christmas. They are a great deal less difficult to make than different lebkuchen and elements have been updated to what is available now. They are made with almond flour, for this reason are gluten free and additionally comprise no dairy."

Ingredients :

25 backoblaten (German baking wafers)
2 cups blanched almond flour
1 1/4 cups white sugar
3 eggs
1/2 cup floor hazelnuts
7 tablespoons finely chopped candied lemon and orange peel
2 teaspoons ground cinnamon
1 teaspoon vanilla sugar
1 pinch ground cloves
2 cups chopped darkish chocolate

Instructions :

Prep : 20M	Cook : 25M	Ready in : 1H10M

Preheat oven to 350 degrees F (a hundred seventy five ranges C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on pinnacle, leaving a 1-inch area among them.
Combine almond flour, sugar, eggs, floor hazelnuts, candied lemon and orange peel, floor cinnamon, vanilla sugar, and ground cloves and mix into a organization dough.
Shape mixture into balls. Arrange balls on the prepared wafers; press lightly to flatten into half-inch-high rounds.
Bake within the preheated oven until mild brown in color, 15 to twenty minutes. Cool completely, approximately half-hour.
Place chocolate in top of a double boiler over simmering water. Stir regularly, scraping down the edges with a rubber spatula to avoid sizzling, till chocolate is melted, about five mins. Cover the top of every lebkuchen with chocolate.

Notes :

Traditionally lebkuchen are iced 3 different ways - milk chocolate, dark chocolate, and simple icing (confectioners' sugar blended with lemon juice). Try all three ways!
You can get Back Oblaten in German specialty stores or get them organized on line.

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