cynupstateny
Well-known member
Is this the one you use or have you updated to a different one?http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=68103
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ISO: ISO Richard in Cincy: I've been craving Lebkuchen and lost my mom's recipe.
- Thread starter cynupstateny
- Start date
In Search Of:
here is the link to the lebkuchen thread
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37474
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37474
richard-in-cincy
Well-known member
Lebkuchen status and a new (old) Lebkuchen Recipe...
All of the recipes in the thread above are wonderful, but after my last trip to Nürnberg (and shoving as much Lebkuchen from the mother ship as I could fit into my mouth while I was there) I have decided I prefer the more cakey version the Lebkuchen bakers of Nürnberg sell. Be that as it may, there are a lot of recipes purporting to be the authentic Nürnberg variety that aren't really. So, in my research to find the perfect copycat recipe for the authentic Nürnberger version, I discovered the following recipe.
It was a handwritten recipe from "Der Brunner Hof Bäckerei" in Rotthalmünster, Germany which is east of München in the Bavarian Forest. This recipe has been reduced from the proportions used in the bakery, but the key missing ingredient here that I've been missing is marzipan (or to be really authentic, persipan which is based on ground peach and almond kernels instead of the almonds of marzipan--but they taste very similar). All of the Nürnberg bakers are using persipan in their ingredients, so I had to find a German recipe that duplicated that. And here it is, straight from a German baker:
Original Elisenlebkuchen from Onkel Hans
"Der Brunner Hof Bäckerei"
Rotthalmünster, Germany
Working Time: 90 minutes
Rest Time: 60 minutes
Bake Time: 18-20 minutes
Ingredients for approximately 45 pieces
Dough:
175 g ground hazelnuts
175 g peeled, ground almonds
250 g Marzipan
7 large egg whites
450 g granulated sugar
175 g powder sugar
175 g unbleached all-purpose flour **see note below
1 tsp. Hirschhornsalz
175 g fein diced candied orange peel
50 g finely diced candied lemon peel
1 tsp ground mace
3 tsp. ground cinnamon
2 tsp. ground cloves
1/2 tsp. ground cardamom
1/2 tsp. ground star anise
1/2 tsp. ground nutmeg
grated zest of 1 washed lemon
50 g. apricot preserves
Additional:
Oblaten (70mm)
baking sheets lined with parchment paper
200 g. bittersweet couverture
roasted almond halves or slivers
candied cherry halves
Preparation:
Lightly toast the nuts in a clean skillet with no fat. Dice the marzipan into small dice, add to a large saucepan with two egg whites, and stir to a smooth mass.
Add to the pan the remaining egg whites, nuts, sugars, and combine thoroughly. Set on medium heat and, while constantly stirring, heat until the mixture forms a white layer on the bottom of the pan. Remove from the heat, stirring, and then set the pan aside to cool for 30 minutes.
Preheat the oven to 180C (350F).
Stir in the apricot preserves and candied peels. Stir the Hirschhornsalz and spices into the flour, sift, and stir into the mixture in the pan to combine well.
With a dampened spoon, form a heaping tablespoon of the Lebkuchen dough into a mound on an oblaten, smooth into a dome shape with a spatula. Dip the spoon and spatula in water as needed to keep the dough from sticking to it. Set the Lebkuchen on a parchment lined baking sheet.
Allow the Lebkuchen to dry at room temperature for 30 minutes.
Bake the dried Lebkuchen for 18-20 minutes on the middle rack of the oven. Slide the Lebkuchen on their parchment paper immediately onto racks to cool.
Melt the couverture and coat the Lebkuchen when cooled. Decorate by placing a candied cherry half in the center of the Lebkuchen. Arrange four almond halves or slivers around the cherry. Let set before packing in airtight tins.
Alternate Finish:
Glaze all or some of the Lebkuchen with the following glaze:
200 g powdered sugar
6-7 tsp. rum (Stroh's brand from Austria for authentic taste)
Decorate as above, or place a candied violet in the center.
**Notes: in Germany there are many types of flour and they specify "Rosenmehl Type 405" which is used in pancakes, yeast-raised pastries, shortbread, strudel dough, stollen, and white bread rolls. I do not know the specifics, but for this recipe, US unbleached all-purpose works.
I just translated this, read back through it, and I think I have it right. If anyone sees anything strange let me know.
All of the recipes in the thread above are wonderful, but after my last trip to Nürnberg (and shoving as much Lebkuchen from the mother ship as I could fit into my mouth while I was there) I have decided I prefer the more cakey version the Lebkuchen bakers of Nürnberg sell. Be that as it may, there are a lot of recipes purporting to be the authentic Nürnberg variety that aren't really. So, in my research to find the perfect copycat recipe for the authentic Nürnberger version, I discovered the following recipe.
It was a handwritten recipe from "Der Brunner Hof Bäckerei" in Rotthalmünster, Germany which is east of München in the Bavarian Forest. This recipe has been reduced from the proportions used in the bakery, but the key missing ingredient here that I've been missing is marzipan (or to be really authentic, persipan which is based on ground peach and almond kernels instead of the almonds of marzipan--but they taste very similar). All of the Nürnberg bakers are using persipan in their ingredients, so I had to find a German recipe that duplicated that. And here it is, straight from a German baker:
Original Elisenlebkuchen from Onkel Hans
"Der Brunner Hof Bäckerei"
Rotthalmünster, Germany
Working Time: 90 minutes
Rest Time: 60 minutes
Bake Time: 18-20 minutes
Ingredients for approximately 45 pieces
Dough:
175 g ground hazelnuts
175 g peeled, ground almonds
250 g Marzipan
7 large egg whites
450 g granulated sugar
175 g powder sugar
175 g unbleached all-purpose flour **see note below
1 tsp. Hirschhornsalz
175 g fein diced candied orange peel
50 g finely diced candied lemon peel
1 tsp ground mace
3 tsp. ground cinnamon
2 tsp. ground cloves
1/2 tsp. ground cardamom
1/2 tsp. ground star anise
1/2 tsp. ground nutmeg
grated zest of 1 washed lemon
50 g. apricot preserves
Additional:
Oblaten (70mm)
baking sheets lined with parchment paper
200 g. bittersweet couverture
roasted almond halves or slivers
candied cherry halves
Preparation:
Lightly toast the nuts in a clean skillet with no fat. Dice the marzipan into small dice, add to a large saucepan with two egg whites, and stir to a smooth mass.
Add to the pan the remaining egg whites, nuts, sugars, and combine thoroughly. Set on medium heat and, while constantly stirring, heat until the mixture forms a white layer on the bottom of the pan. Remove from the heat, stirring, and then set the pan aside to cool for 30 minutes.
Preheat the oven to 180C (350F).
Stir in the apricot preserves and candied peels. Stir the Hirschhornsalz and spices into the flour, sift, and stir into the mixture in the pan to combine well.
With a dampened spoon, form a heaping tablespoon of the Lebkuchen dough into a mound on an oblaten, smooth into a dome shape with a spatula. Dip the spoon and spatula in water as needed to keep the dough from sticking to it. Set the Lebkuchen on a parchment lined baking sheet.
Allow the Lebkuchen to dry at room temperature for 30 minutes.
Bake the dried Lebkuchen for 18-20 minutes on the middle rack of the oven. Slide the Lebkuchen on their parchment paper immediately onto racks to cool.
Melt the couverture and coat the Lebkuchen when cooled. Decorate by placing a candied cherry half in the center of the Lebkuchen. Arrange four almond halves or slivers around the cherry. Let set before packing in airtight tins.
Alternate Finish:
Glaze all or some of the Lebkuchen with the following glaze:
200 g powdered sugar
6-7 tsp. rum (Stroh's brand from Austria for authentic taste)
Decorate as above, or place a candied violet in the center.
**Notes: in Germany there are many types of flour and they specify "Rosenmehl Type 405" which is used in pancakes, yeast-raised pastries, shortbread, strudel dough, stollen, and white bread rolls. I do not know the specifics, but for this recipe, US unbleached all-purpose works.
I just translated this, read back through it, and I think I have it right. If anyone sees anything strange let me know.
cynupstateny
Well-known member
Sounds lovely. Thanks!
richard-in-cincy
Well-known member
whoops. I thought that was a common term...Yes. Baking Ammonia.