The recipe for these Christmas cookies come from the bakery Rischart in Munich. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.
- 1 1⁄2 cups sugar
- 1 tbsp. vanilla extract
- 3 eggs
- 10 oz. mixed candied citrus peel, finely chopped
- 8 oz. finely ground almonds
- 1 tbsp. milk
- 1⁄2 cup flour
- 1 tbsp. ground cinnamon
- 1⁄2 tsp. ground cloves
- 1⁄2 tsp. ground cardamom
- 1⁄2 tsp. freshly grated nutmeg
- 1⁄2 tsp. kosher salt
- 14 (3 1/2") oblaten wafers (available at Bavaria Sausage Inc.)
- 2 tbsp. light corn syrup
- 4 oz. semisweet chocolate, finely chopped
Whisk together 1 cup sugar, vanilla, and eggs in a bowl; using a hand mixer, beat mixture until thickened. Stir in candied peel, almonds, milk, flour, cinnamon, cloves, cardamom, nutmeg, and salt. Place a heaping 1⁄4 cup of batter on an oblaten wafer; spread batter to edges, leaving it mounded in center. Repeat with remaining wafers; transfer to parchment paper—lined baking sheets, spaced 1" apart. Let sit until slightly dried, about 1 hour.
Heat oven to 275°. Bake lebkuchen until a toothpick inserted in the middle of each comes out clean, about 25 minutes. Meanwhile, heat remaining sugar, corn syrup, and 1⁄4 cup water in a 1-qt. saucepan over high heat, stirring until sugar dissolves. Pour over chocolate; let sit 1 minute. Stir until glaze is shiny. Brush lebkuchen with glaze; let cool to set glaze.
NOTE: This recipe has been modified from the version that ran in the print edition of SAVEUR. We have decreased the quantity of milk to 1 tbs., and increased the quantity of flour to ½ cup. We've also adjusted the yield from 1 dozen down to 8-10 cookies.