Kleine elisenlebkuchen

Ingredients for 30 - 40 pieces

3 eggs
120g sugar
1 pinch of salt
300g round hazelnuts
2 teespoons lebkuchengewuerz (mixture of: 2g ginger, 35g cinnamon, 9g cloves, 2g pimento, 1g cardamon, 1g nutmeg and 2g corriander for example (can also include star anise and fennel. i think it tastes like chritsmas and if i was mixing my own it would be different on different days!)
1 dessertspoon cocoa powder
0.5 teaspoon Hirschhornsalz (close to bicarbonate of soda)
150 g single cream

for icing
200 - 250g dark chocolate

for piping
50g white chocolate

102 min · Medium

Directions

1. mix the eggs, salt and sugar together with a whisk.

2. add hazelnuts, lebkuchengerwuerz, cocoa powder and hirschhornsalz.

3. fold in the cream

4. using two teaspons portion out the mixture onto baking sheets. 1 teaspoon full per piece.

5. allow to dry for about an hour

6. heat oven to 180C (160 for fan ovens)

7. bake dried baking sheets in th heated oven for 12 mins.

8. remove and cool on racks

9. melt dark chocoalteover a Bain-Marie.

10. allow to cool a little before covering the cooled lebkuchen pieces.

11. allow to cool and set

12. melt white chocolate over a Bain-Marie

13. allow to cool but not to get too thick

14. using a piping bag, decorate lebkuchen.

desserts, gluten free, hazelnut, lebkuchen November 14, 2011 20:37

Author Dr Oetker Plaetzchen book (in german)