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Lebkuchen - Gingerbread

Lebkuchen - Panspeziato

Of all the sweets for the Christmas holidays i Gingerbread they are probably the best known. Of all shapes and sizes and all colors.
In this period there are also patterns and sets of molds on the market to build the note gingerbread house that in some versions of the Hänsel and Gretel fable the two children find themselves in the woods ...

This version of mine is one of many, one of the most traditional; there are others with chocolate in the dough, different with anise or other spices. And yet Gingerbread covered with a delicious chocolate icing.
Everyone indulges as he pleases.

ingredients:

Flour

gr.

710

Cinnamon

my.

15

Cloves

ml.

15

Baking powder

gr.

16

Sale

ml.

10

eggs

pc.

4

sugar

gr.

425

Peeled and ground almonds

gr.

382

Chopped candied citron

gr.

226

Honey

ml.

157

Marsala

TS.

3

ICING

Icing sugar

gr.

425

Cream

ml.

60

Lemon juice

TS.

2

Preparation:

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The day before the actual preparation of the Gingerbread, dedicate to the preparation of the dough: mix flour, spices, yeast and salt in a first container.

In a very capable bowl, beat the eggs until they are thick and lemon-colored. Slowly add the sugar to obtain a soft and fluffy mixture.

In another container mix and mix well chopped almonds and cedar, honey and marsala (to make the job easier, chop the almonds - even if already chopped - again and together with the cedar. The honey will mix more easily if it has been diluted and mixed with marsala); incorporate them into the egg mixture.

Add two cups of the flour and spice mixture to the mixture.
Mix well.
Add the rest of the mixture. Mix thoroughly. Store overnight in the refrigerator wrapped in a plastic film.

The next day start by preheating the oven to 170 ° (150 ° if ventilated).
Prepare the glaze by mixing together icing sugar, lemon juice and cream.

Roll out the dough (height 5 or 6 mm.) - help yourself with some pasta shims) and then cut it into rectangles with a pastry wheel or a knife ...

... or use the various shapes available on the market, many already in Christmas themes

Arrange the biscuits on flat pans covered with cartaforno.
Bake and cook for about 10 '.
As soon as you are ready, slide the parchment paper with the biscuits onto the counter, move the biscuits onto the cloths and begin to brush them while still warm with the glaze prepared earlier ...

... and start decorating them with the icing still moist: with little devils, for example

or with golden stars, Christmas trees or candied fruit in pieces of all kinds.

Eventually the icing, not otherwise decorated, can also be sprayed, just dry, with a golden pastry spray: the effect is very regal!

Let them dry for at least one day on the cloths, touching them as little as possible: at this stage they are still very delicate.

The Lebkuchen can be stored, when cold and dry, in metal boxes for at least three weeks (with a quarter of an apple to keep moist - separate it with a bit of cartaforno in case it becomes moldy!).

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • As for the other biscuits, the best way to guarantee a uniform thickness is to use special thicknesses for pasta: every Christmas I end up giving a set to friends who want to try these preparations!
  • For those who do not want to try their hand at mixing and preparing various spices, in the months of November and December the various supermarkets and grocery stores, in countries beyond the Alps and in many areas of northern Italy, are available with bags of various blends for Gingerbread.
  • Some might wonder why the quantities of ingredients in such detailed figures ... the reason is soon told: this recipe was passed to me by a very dear aunt (who jealously kept it), between the seventies and eighties, with measurements in cups, glasses and spoons; after having spent a lot of time converting everything into the decimal system and having verified several times that these quantities worked perfectly, I no longer felt I wanted to modify and retouch them.
  • Related articles: Christmas cookies

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