Chocolate Lebkuchen (German Hazelnut Cookies)
Rounding out the German Cuisine Trip, we have this delicious Chocolate Lebkuchen dish for dessert. Enjoy!
Prep time: 1 hr
Bake time: 15 mins
Cool time: 30 mins
Total time: 1 hr 45 mins
Yields 1-1.5 Dozen
– 1 cup plus 2 tbsps all-purpose flour
– 1/4 cup sugar
– Dash salt
– 1/3 cup cold butter, cubed
– 3 tablespoons water
– 1 teaspoon vanilla extract
Topping:
– 1/4 cup butter, softened
– 1/4 cup sugar
– 1 large egg, room temperature
– 1 tbsp canola oil
– 2/3 cup quick-cooking oats
– 1/2 cup all-purpose flour
– 1/3 cup ground almonds
– 1/3 cup ground hazelnuts
– 1/4 cup baking cocoa
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp each ground cloves, cardamom and allspice
– 1/4 cup finely chopped candied lemon peel
– 1/4 cup finely chopped candied orange peel
Glaze:
– 6 oz semisweet chocolate, chopped
– 2 oz unsweetened chocolate, chopped
– 1/4 cup butter, cubed
Directions
In a small bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball.
On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool.
For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels.
Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool.
In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.
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