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96 Baking
Settings: Step 2
Function: Fan plus
Temperature: 180°C
Duration: 12-14 minutes
Shelf level: 2
Nuremberg Lebkuchen
1
Toast the almonds without
oil in a frying pan until
golden and allow to cool. Beat
the eggs and sugar to a foam.
Finely chop the candied orange
and lemon peel and add to the
egg mixture along with the
grated lemon zest and spices.
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beat to form a thick and creamy
mixture. Cover and leave to rest
overnight in the refrigerator.
2
Distribute the mixture in
a layer approx. 1 cm thick
into the oval tins, leaving the
rim free. Place on a universal
tray and bake (see below for
settings).
3
Allow the lebkuchen to cool.
To make the icing, sieve the
icing sugar and mix with the
lemon juice to form a thick
mixture. Coat half of the
lebkuchen with it and leave to
dry.
4
Chop the dark chocolate
coating and melt with the
butter over a bain marie. Coat
the remaining lebkuchen and
decorate with almonds if
desired. Leave to dry.
Makes 12
Ingredients
90 g chopped almonds
2 medium eggs
125 g sugar
25 g mixed candied orange &
lemon peel
Grated peel of an unwaxed
lemon
1 tsp ground cinnamon
1 tsp cardamom
½ tsp ground cloves
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12 oval tins (7 cm Ø)
Icing:
90 g icing sugar
2 tbsp lemon juice
50 g dark chocolate coating
½ tsp butter
Blanched almonds to decorate
(optional)
