|FEATURED RECIPE from Germandeli.com
7 oz (200g) raisins
3.5 oz (100g) dried apricots
3.5 oz (100g) dried figs
3.5 oz (100) candied lemon peel (cubed)
2 oz (50g) candied orange peel (cubed)
6 tbsp Rum
18 oz (500g) honey
4.5 oz (125g) butter or margarine
2 bags Alba-Neunerlei-Lebkuchengewürz (mixed spices)
1 tsp orange-peel
18 oz (500g) flour
1/3 oz (10g) Alba-Pottasche (Potassium Carbonate)
2 tbsp Rum
7 oz (200g) chopped almonds
3 oz (75g) blanched almonds halves
3.5 oz (100g) confectioners’ sugar and 2 ½ tbsp Rum or lemon juice (for the icing)
Wash and drain raisins. Cut apricots and figs into small cubes. Combine fruits, candied lemon peel and candied orange peel in a bowl and add 6 tbsp Rum. Cover and let the mixture infuse for several hours, stirring occasionally. Slowly melt and mix butter and honey, add to mixing bowl and let mixture cool off. Stir in eggs, spices and 1/3 of the sifted flour. Dissolve Pottasche (Potassium Carbonate) in 2 tbsp of Rum, add to mixing bowl and stir. Add infused fruits, almonds, and the remaining flour. Cover and let sit for 1 day. Transfer dough to greased deep baking tray and smooth with knife dipped in water. Lightly cut dough to indicate Lebkuchen pieces. Brush dough with beaten ½ egg and top with blanched almond halves.
Preheat oven to 350-400F (175-200C) and bake for 25-30 minutes.
Mix confectioners’ sugar and 2 ½ tbsp Rum or lemon juice and coat Lebkuchen as soon as they are done baking.