Lebkuchen/ Elisenlebkuchen/ Germany Ginger bread Cookies

                        Lebkuchen ( Pronounced as Le-ku-chen) is a favorite ginger bread cookie recipe in Germany! Which is baked with almonds, whole wheat flour and freshly ground spices and citrus fruit zest.   The story behind this cookies is traditionally named as Elisenlubkechen begins in Nuremberg, Germany, in 1935, when a baker named his " Lebkuchen" cookie recipe after his daughter Elisabeth. Ever since, in Germany, these cookies have been associated with the lead-up to Christmas, Just like mulled wine and eggnog. Sharing this to Blogging Marathon event under Christmas Recipes. Do check  here to see what my fellow bloggers are doing.

1 large eggs

⅓ cup maple syrup or honey

½ cup + 2.5 tbsp ground almond flour

½ cup whole wheat flour

¼ tsp baking powder

A pinch of salt

½ tsp of fresh orange zest

1 tsp if freshly grated ginger

3 to 4 cardamom

3 to 4 cloves

4 to 5 black pepper

A small piece of nutmeg

Few pieces of Cinnamon stick

Few almonds for topping

Preparation time: 15 minutes

Resting time: 60 minutes

Baking time: 20 minutes

Yield: 6 inch square pan

Wet Ingredients

1 large eggs

⅓ cup maple syrup or honey

Dry Ingredients

½ cup + 2.5 tbsp ground almond flour

½ cup whole wheat flour

¼ tsp baking powder

A pinch of salt

½ tsp of fresh orange zest

1 tsp if freshly grated ginger

To grind it into powder

3 to 4 cardamon

3 to 4 cloves

4 to 5 black pepper

A small piece of nutmeg

Few pieces of Cinnamon stick

Few almonds for topping

Method:

Preparation:

• Grease and line the 6 inch square pan with parchment paper and set aside.
• Ground all spices using mortal and pastel or using spice jar to fine powder.
• In a mixing bowl, stir in all dry ingredients, ground spices together. Set aside till needed.
• Using a stand mixer, beat egg and honey, till it incorporated together at low medium speed.
• Add the prepared dry ingredients to the egg, honey mixture and turn on the mixer to mix the bot wet and wet ingredients to smooth batter.
• Transfer the batter to the prepared pan. Smoothen the top with knife. Arrange the almonds as you wish. Rest it for an hour.

 

Baking:

• End of your batter resting period, preheat the oven to 350F. Bake the batter for 20 minutes or the toothpick when interested in middle of the batter comes out clean. Cut into desired size and shape. Store it in a air tight container at room temperature upto 3 weeks.

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