Lebkuchen VI

Recipe View 5 mins In a medium saucepan, combine honey and molasses. Bring to a gentle boil over medium heat, then remove from heat. (5 minutes)

Recipe View 2 mins Stir in brown sugar, egg, lemon juice, and lemon zest until well combined. (2 minutes)

Recipe View 3 mins In a large bowl, whisk together flour, baking soda, cinnamon, cloves, allspice, and nutmeg. (3 minutes)

Recipe View 5 mins Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Stir in candied citron and hazelnuts. (5 minutes)

Recipe View 8 hrs Cover the dough and chill in the refrigerator overnight to allow the flavors to meld. (8 hours)

Recipe View 10 mins Preheat oven to 350°F (175°C). Grease baking sheets. (10 minutes)

Recipe View 15 mins On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut into small rectangles using a cookie cutter or knife. (15 minutes)

Recipe View 5 mins Place the rectangles 1 inch apart on the prepared baking sheets. (5 minutes)

Recipe View 11 mins Bake for 10-12 minutes, or until the cookies spring back lightly when touched. (10-12 minutes)

Recipe View 10 mins While the cookies are still hot, brush them with the prepared icing. Transfer to wire racks to cool completely. (10 minutes)

Recipe View 15 mins To make the icing: In a small saucepan, combine granulated sugar and water. Heat over medium heat until the mixture reaches 234-240°F (112-116°C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed. (15 minutes)

Recipe View 5 mins Remove from heat and stir in confectioners' sugar until smooth. If the icing becomes sugary, reheat gently, adding a little water until the crystals dissolve. (5 minutes)