Liegnitzer Bomben

Name: Liegnitzer Bomben
Ingredients: 14 ounces honey; 1 1/4 cups white sugar; 9 tablespoons butter; 6 tablespoons milk; 4 cups all-purpose flour; 1 tablespoon all-purpose flour; 5 tablespoons unsweetened cocoa powder; 2 1/2 teaspoons baking powder; 3 eggs, lightly beaten; 1 teaspoon lemon zest; 1 pinch ground cardamom; 1 pinch ground mace; 1 pinch ground cloves; 1 pinch ground cinnamon; 3/4 cup dried currants; 1 tablespoon dried currants; 3/4 cup chopped almonds; 1 tablespoon chopped almonds; 3/4 cup chopped candied citron; 3 tablespoons chopped candied citron; 1 1/4 cups apricot jam; 2 tablespoons water; 3/4 cup confectioners' sugar; 3 tablespoons unsweetened cocoa powder; 4 tablespoons hot water

25 ingredients

7 steps

Ingredients

14 ounces honey
1 1/4 cups white sugar
9 tablespoons butter
6 tablespoons milk
4 cups all-purpose flour
1 tablespoon all-purpose flour
5 tablespoons unsweetened cocoa powder
2 1/2 teaspoons baking powder
3 eggs, lightly beaten
1 teaspoon lemon zest
1 pinch ground cardamom
1 pinch ground mace
1 pinch ground cloves
1 pinch ground cinnamon
3/4 cup dried currants
1 tablespoon dried currants
3/4 cup chopped almonds
1 tablespoon chopped almonds
3/4 cup chopped candied citron
3 tablespoons chopped candied citron
1 1/4 cups apricot jam
2 tablespoons water
3/4 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons hot water

Directions

1

Preheat an oven to 350 degrees F (175 degrees C). Grease muffin pans for 24 cookies.
2

Combine the honey, sugar, butter, and milk in a saucepan over medium heat. Stir until the sugar and butter are melted and the mixture is hot but not boiling. Transfer to a mixing bowl and cool.
3

Sift together the 4 cups plus 1 tablespoon of flour, 5 tablespoons of cocoa powder, and the baking powder.
4

When the milk mixture has cooled, stir in the eggs, lemon zest or extract, the flour and cocoa mixture, and the ground cardamom, mace, cloves, and cinnamon. Fold in the 3/4 cup plus 1 tablespoon currants, the 3/4 cup plus 1 tablespoon chopped almonds, and the 3/4 cup plus 1 tablespoon chopped citron.
5

Fill the muffin cups 1/2 full with the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack set over a rimmed baking sheet.
6

Combine the apricot jam and the 2 tablespoons of water in a saucepan and bring the mixture to a boil. Remove from heat. When the cookies have cooled, brush them with the warm jam mixture.
7

Sift the confectioners' sugar with the 3 tablespoons of cocoa powder. Add just enough hot water to give the glaze a good coating consistency. Pour the glaze over the cookies. When the glaze has dried completely, pack the cookies in airtight containers.