Lebkuchen

Name: Lebkuchen
Ingredients: 3/4 cup hazelnuts (3 1/2 oz); 3/4 cup sliced almonds (2 1/2 oz); 2 3/4 cups all-purpose flour; 3 tablespoons unsweetened cocoa powder; 1 tablespoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 cup packed dark brown sugar; 3/4 cup mild honey; 1/2 stick (1/4 cup) unsalted butter, softened; 2 large eggs; 1/2 cup finely chopped fine-quality mixed candied fruit such as citron, orange, and lemon*; 4 (11 1/2- by 8 1/4-inch) sheets edible rice paper, cut with scissors into 32 (2 1/2-inch) rounds; 2 cups confectioners sugar; 3 tablespoons water

18 ingredients

13 steps

Ingredients

3/4 cup hazelnuts (3 1/2 oz)
3/4 cup sliced almonds (2 1/2 oz)
2 3/4 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup packed dark brown sugar
3/4 cup mild honey
1/2 stick (1/4 cup) unsalted butter, softened
2 large eggs
1/2 cup finely chopped fine-quality mixed candied fruit such as citron, orange, and lemon*
4 (11 1/2- by 8 1/4-inch) sheets edible rice paper, cut with scissors into 32 (2 1/2-inch) rounds
2 cups confectioners sugar
3 tablespoons water

Directions

1

Finely grind nuts with remaining nut flour ingredients in a food processor.
2

Beat together brown sugar, honey, and butter in a large bowl with an electric mixer at medium-high speed until creamy.
3

Add eggs 1 at a time, beating well after each addition.
4

Mix in nut flour at low speed until just blended, then stir in candied fruit.
5

Preheat oven to 350F.
6

Arrange rice-paper rounds, shiny sides down, on 2 large baking sheets.
7

Roll level 2-tablespoon amounts of dough into balls with dampened hands, then put 1 on each paper round and flatten slightly (dough will spread to cover paper during baking).
8

Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until surface no longer appears wet, about 15 minutes total.
9

Transfer to racks to cool.
10

Sift confectioners sugar into a bowl, then stir in water until smooth.
11

Evenly brush tops of cooled cookies with icing.
12

Let icing set, about 1 hour.
13

Available at Fauchon (212-308-5919) or The Baker's Catalogue (800-827-6836).