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How to Cook Chocolate Lebkuchen

"German Food | I try to keep my German cuisine as authentic as possible. This delicious lebkuchen recipe is a Christmas cooking routine."

1 min read
How to Cook Chocolate Lebkuchen

How to Cook Chocolate Lebkuchen



Ingredients Cook Chocolate Lebkuchen:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup sugar
  • pinch of salt
  • 1/3 cup cold butter, diced
  • 3 tablespoons of water
  • 1 teaspoon vanilla extract


Addition:

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 tablespoon canola oil
  • 2/3 cup quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1/3 cup almonds
  • 1/3 cup hazelnuts
  • 1/4 cup roasted cocoa
  • 1 teaspoon of baking powder
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon each of cloves, cardamom, and allspice
  • 1/4 cup finely chopped candied lemon zest
  • 1/4 cup finely chopped candied orange peel


Layer:

  • 6 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, diced



How to Make Chocolate Lebkuchen:

  1. In a small bowl, combine flour, sugar, and salt; Chop the butter until the combination looks like coarse crumbs. Mix water and vanilla; add to the flour mixture little by little, stirring with a fork until the dough can be made into balls.
  2. On a lightly floured surface, roll out dough to 1/16-in. thickness. Slice with 2-1/2-in flour. round cookie cutter. Place on a non-oiled baking sheet. Bake at 325° until cooked through, 8-10 minutes. Remove from pan to wire rack until cool.
  3. For the topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat eggs and oil. Mix oats, flour, nuts, cocoa, baking powder, and spices; Gradually add to the cream mixture and mix until smooth. Fold in candied skin.
  4. Drop 1 tbsp round topping onto each cake; gently press. Place 2 inches apart on an unsalted baking sheet. Bake at 325° until cooked through, 13-16 minutes. Remove from pan to wire rack until cool.
  5. In a microwave-safe bowl, melt the chocolate and butter; stir well. Dip each cake in chocolate; let the excess drip. Put on wax paper; let it set. Put in an airtight container.