Feiner Lebkuchen

I was fortunate to get to A bunch of German Christmas markets over the past couple of years. If you ever have the chance go! Worth the trip to Europe (jetlag and all) just to experience a few good Christmas Markets.

Along with Gluhwein, Brats, and Feuerzangenbowle you will undoubtable find Lebkuchen. I think I found the best at the Charlottenburg Christmas market.

With the help of my partner in crime I was able to translate an old German Recipe for Feiner Lebkuchen. This recipe dose not include any flour and has amazing flavour.

This year I made 4 batches and used:

1200 Grams of Blanched Almonds
2000 Grams of Hazelnuts
500 Grams of Candied Lemon Peel
500 Grams of Candied Orange Peel
8 teaspoons of Cinnamon
4 teaspoons of Cloves
1/2 teaspoon of Cardamom
1/2 teaspoon of Salt
20 Eggs
2000 Grams of Sugar
200 70 mm round Oblates

Ready for the Oven

The ingredients
Hazelnuts – with the skins on ARGH
To remove skins heat in a pot of water with a tablespoon of baking soda
Boil for a couple of minutes
Drain and skin under cool water
The loot
Roast at 350 for 20 minutes or until dry
Toast the almonds
Grind the Almonds and Hazelnuts and Peels
Lay out the Oblates
Scooping the mix onto the Oblates
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