1.12.2015

weil manchmal bin ich in lebkuchen verliebt.

{ lebkuchen }


so you thought Christmas was over!?
well... not with me!

you know me, I still have loads of recipes to share - and I am not keeping them until next Christmas -the end.

especially not with such one handsome model as my middle brother!



as you've heard me, more than countless times, I love the Portuguese food over all - yet there are some things in Germany, particularly when it comes to baking, I wouldn't loosen hand on.


some of these things come around at Christmas: glühwein, spekulatius, marzipan stollen, (...) and LEBKUCHEN!


oh LEBKUCHEN...

the uttermost taste of Christmas in a mouthful of soft cookie. the perfect balance of spiced and sweet. the creamiest texture with the irresistible taste of nuts. a fruity side balanced with a dash of booze. what can I say?

this year I've decided to go full mental and take with me _on vacation_ _to PORTUGAL_ all of the things you need to make them. from München, of course. oh well... I am a food blogger, after all, I can get a little crazy over food sometimes ;)


I went through many recipes until I made up my own and they came out pretty nice. I recommend you try them rightaway, because they are perfect for these freezing days over a cup of tea and a nice conversation  they are also perfect as an unique gift, because they are quite uncommon mostly anywhere outside of Germany.


If you like spiced cookies with the boldest christmas taste, if you like nuts and if you like having your whole house smelling like a gingerbread one - and if you have never tried them! - then this is just the thing that you've been missing in your oven your entire life.

Still not convinced? Really!?
Just keep scrolling down...






/ elisenlebkuchen, com um toque de Portugal /

- 30 mini hóstias circulares (5 cm diâmetro)
- 50g de orangenat (casca de laranja cristalizada picada)
- 50g de zitronat (casca de limão cristalizada picada)
- 2 colheres de sopa de vinho da Madeira
- 150g de farinha de amêndoa
- 75g de amêndoa picada
- 75g de avelã picada
- 3 colheres de chá de especiarias para lebkuchen
- 1/3 de colher de chá de fermento em pó
- 2 ovos
- 75g de açúcar mascavado escuro
- 75g de açúcar branco
- açúcar em pó e sumo de limão para fazer um glacé
- 75g de chocolate com 70% de cacau

1) Num robot de cozinha, reduzir o orangenat e o zitronat a pedaços com metade do tamanho; deixar marinar no vinho da Madeira,
2) Numa taça, misturar a amêndoa, a avelã, as especiarias e o fermento,
3) Noutra taça, bater bem os ovos com os açúcares,
4) Juntar as misturas de frutas cristalizadas e secas à de ovos e incorporar bem com a ajuda de um salazar,
5) Distribuir as hóstias sobre dois tabuleiros forrados com papel vegetal, deixando cerca de 3-5 cm entre elas,
6) Com a ajuda de duas colheres, formar pequenas bolas de massa e colocar uma sobre cada hóstia; com as mãos, moldar a massa sobre a hóstia, para dar forma aos bolos; deixar repousar meia hora,
7) Pré-aquecer o forno a 150ºC. Cozinhar os bolos cerca de 15 minutos, ou até estarem bem dourados e resistentes ao toque,
8) Deixar arrefecer bem sobre uma rede,
9) Entretanto, preparar um glacé com açúcar em pó e umas gotas de sumo de limão; ao mesmo tempo derreter o chocolate,
10) Cobrir um terço dos bolos com glacé, um terço com chocolate, e deixar um terço simples; deixar arrefecer e solidificar tudo sobre uma rede.

/ elisenlebkuchen, with a dash of Portugal /

- 30 small plain wafers (5 cm diâmetro)
- 50g orangenat (cristalized orange peel, chopped)
- 50g zitronat (cristalized lemon peel, chopped)
- 2 tbsp Madeira wine
- 150g almond meal
- 75g chopped almonds
- 75g chopped hazelnuts
- 3 tsp lebkuchen spice-mix
- 1/3 tsp baking powder
- 2 eggs
- 75g dark brown sugar
- 75g regular sugar
- confectioners' sugar and lemon juice to make glaze
- 75g chocolate, 70% cocoa

1) In a blender, size the orangenat and the zitronat down to half; let rest in Madeira wine,
2) In a bowl, mix the almond, hazelnut, spices and baking powder,
3) In a second bowl, cream eggs with sugar,
4) Fold both the nuts and the fruit into the egg mixture,
5) Spread the wafers over two baking trays lined with parchment paper, leaving 3-5 cm between them,
6) With the help of two spoons, shape small balls of batter and place each over each wafer; shape the batter over the wafer with your hands; let rest for about half an hour,
7) Pre-heat oven at 150ºC. Bake the cookies for about 15 minutes, or until golden and slightly tough to the touch,
8) Let cool over a wire rack,
9) Meanwhile, prepare a glaze with powdered sugar and some drops of lemon juice; at the same time melt the chocolate,
10) Cover a third of the cookies with glaze, a third with chocolate and leave one third plain; let cool and set over a wire rack.

5 comments:

  1. Keep the cookies coming! These look great.

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  2. impresionantes esa pinta!! que ricas tienen que estar. besos y feliz 2.015.

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  3. Que lindas ,aqui em casa iam desaparecer depressa, adorei
    bjs

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  4. Que lindas querida Inês!
    Nunca provei :)
    Acho que fizeste muito bem em fazê-las :) eheh e em trazer tudo o que precisavas! Quais são as especiarias para as lebkuchen?
    São tão bonitas e pelos ingredientes aposto que adoro :)
    Um beijinho

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  5. Bem, parecem absolutamente deliciosas, e com um aspeto! Essas hóstias encontram-se cá em Portugal? Adoro este tipo de bolachas, adorava fazê-las se encontrar os ingredientes.

    ReplyDelete