50g marzipan, frozen
50g candied orange peel
20g candied ginger
75g ground almonds
40g flour
75g sugar
1 1⁄2 tsp cinnamon
1 1⁄2 tsp Lebkuchen spice
2 tsp cocoa powder
a good pinch of
Hirschhornsalz
2 egg whites
a pinch of salt
22 Lebkuchen wafers of 4 cm
For the icing:
40g icing sugar
1 tbsp milk
50g dark chocolate couverture
Makes 22 cookies • Prep: 45 min • Fridge: 1 1⁄2 h • Oven: 15 min
Put the marzipan in the freezer for 1 hour before starting.
Finely chop the candied orange peel and ginger and put in a mixing bowl. Add the ground almonds, flour, sugar, cinnamon, Lebkuchen spice and cocoa powder with a pinch of salt and mix.
Grate the frozen marzipan into the bowl and mix between grating, so that the marzipan doesn’t make clumps. Mix the Hirschhornsalz with 1 tsp water and add to the bowl with the egg whites. Mix into a dough and refrigerate for 30 minutes.
After 30 minutes, preheat the oven to 170°C fan.
Put the Lebkuchen wafers onto a baking tray lined with baking paper. Dip your fingers into a bowl with water, then break off a bit of dough and roll a little walnut-sized ball with the wet hands. Place the ball onto one Lebkuchen wafer and flatten it with wet fingers, so it covers the entire wafer. Repeat with the remaining dough.
Bake the Lebkuchen for 15 minutes in the preheated oven.
Put the baked cookies on a wire rack and leave to cool completely.
Mix the icing sugar with the milk and brush each little Lebkuchen with icing. Leave to set for a couple of hours. Once set, melt the chocolate couverture in a bain marie and brush the bottom of each Lebkuchen with chocolate, then leave them to dry upside down. Transfer into a tin and wait for 24 hours for the Lebkuchen to soften.
