Nuremberg Lebkuchen - Miele DGC 6000 XL Cookbook

Ingredients
90 g chopped almonds
2 medium eggs
125 g sugar
25 g mixed candied orange &
lemon peel
Grated peel of an unwaxed
lemon
1 tsp ground cinnamon
1 tsp cardamom
½ tsp ground cloves
125 g plain fl our
12 oval tins (7 cm Ø)
Icing:
90 g icing sugar
2 tbsp lemon juice
50 g dark chocolate coating
½ tsp butter
Blanched almonds to decorate
(optional)
96 Baking

Nuremberg Lebkuchen

Makes 12
1
Toast the almonds without
oil in a frying pan until
golden and allow to cool. Beat
the eggs and sugar to a foam.
Finely chop the candied orange
and lemon peel and add to the
egg mixture along with the
grated lemon zest and spices.
Add the almonds and fl our and
beat to form a thick and creamy
mixture. Cover and leave to rest
overnight in the refrigerator.
2
Distribute the mixture in
a layer approx. 1 cm thick
into the oval tins, leaving the
rim free. Place on a universal
tray and bake (see below for
settings).
3
Allow the lebkuchen to cool.
To make the icing, sieve the
icing sugar and mix with the
lemon juice to form a thick
mixture. Coat half of the
lebkuchen with it and leave to
dry.
4
Chop the dark chocolate
coating and melt with the
butter over a bain marie. Coat
the remaining lebkuchen and
decorate with almonds if
desired. Leave to dry.
Settings: Step 2
Function: Fan plus
Temperature: 180°C
Duration: 12-14 minutes
Shelf level: 2