Elisenlebkuchen (Elizabeth’s Lebkuchen) - Wheat Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 6.5 ounces hazelnuts
• 1 ounce baking soda
• 4 ounces blanched whole almonds
• 4.6 ounces almond paste, pulled or sliced into pieces
• 1 ounce diced candied orange peel (see Baking Notes)
• 1 ounce diced candied citron
• 1.4 ounces Anson Mills Artisan Fine Cloth-Bolted White Lammas Cake Flour
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground anise
• ⅛ teaspoon ground cloves
• ⅜ teaspoon fine sea salt
• 1 tablespoon dark rum
• 1 teaspoon baker’s ammonia
• 4 ounces egg whites
• 5 ounces superfine sugar
• 1 box 70-mm Back Oblaten (baking wafers)
• for the sugar glaze: 3 ounces confectioners’ sugar, sifted 1½ teaspoons juice from 1 lemon 2 teaspoons water ¼ teaspoon vanilla extract Sliced almonds, for garnish (optional)
• 3 ounces confectioners’ sugar, sifted
• 1½ teaspoons juice from 1 lemon
• 2 teaspoons water
• ¼ teaspoon vanilla extract
• Sliced almonds, for garnish (optional)
• for the chocolate glaze: 1 pound high-quality bittersweet chocolate (60% to 70% cocoa solids), chopped 2 tablespoons finely chopped or shaved cacao butter (optional)
• 1 pound high-quality bittersweet chocolate (60% to 70% cocoa solids), chopped
• 2 tablespoons finely chopped or shaved cacao butter (optional)