It’s 12 Days of Cookies time! For today’s recipe, Elizabeth visits Angel Food Bakery in Minneapolis to bake with owner Katy Gerdes. Katy shows Elizabeth a traditional German cookie called “Ginger Lebkuchen” with ingredients she’s never seen. The result is a spiced, chewy delicious treat that will wow your family at the holidays.
Each of our cookie recipes is paired with a delicious flavor of Bridgeman’s Ice Cream this year. Katy says her version of these traditional German cookies are fabulous with some Bridgeman’s Caramelicious Ice Cream.
Bridgeman’s Ice Cream has been stirring up sweet memories for over 80 years when the original Bridgeman’s Ice Cream Shoppe opened its doors back in 1936. They have 14 different flavors including their newest holiday flavor, Peppermint Krisp.
Click here to find a location to buy Bridgeman’s Ice Cream near you.
4 ounces candied lemon peel
4 ounces candied orange peel
1/4 cup flour
5 large eggs
1 1/4 cup packed brown sugar
1/4 cup honey
1 tsp quality pure vanilla extract
2 cups almond flour
2 cups hazelnut flour
1/4 tsp salt
1/2 tsp baking powder
1 Tbsp Lebkuchengewürz
Backoblaten wafer papers
Whole or sliced, raw almonds
For the Sugar Glaze:
4 cups sifted powdered sugar
1/3 cup water
Preheat the oven to 300 degrees F.
Toss the candied lemon and orange peel with flour to keep it from sticking together and then pulse in a food processor until finely minced. Set aside.
In a large mixing bowl, beat the eggs until foamy. Add the sugar, honey and vanilla extract and beat until combined.
Add the ground almonds and hazelnuts, salt, baking powder, Lebkuchengewürz, candied lemon and orange peels and mix until thoroughly combined. (You can use a stand mixer fitted with the paddle attachment and beat for about 2 minutes). The mixture will be wet but if it is too thin to scoop onto the oblaten add some more almond or hazelnut meal.
Set Back Oblaten on a parchment lined cookie sheet and scoop the mixture onto them. Cookie mix should smooth out slightly, but not be runny. Ok to cover the whole Back Oblaten or see a thin edge at the bottom. Add 1 almond or 3 almond slices (in flower pattern) to center of cookie.
Bake for 20-25 minutes, rotating half way through. Cookies should be soft, but set if you touch them. Do not over bake. Remove from oven and allow to cool completely.
Once cooled, place a wire rack over a cookie sheet (to catch the drippings). Mix powdered sugar & water until you have a smooth glaze (You might not use all of the water. Glaze should slowly drip down side of bowl, not too thin, not too thick). Dip tops of Lebkuchen in glaze and then place on the wire rack to set. Let the Lebkuchen dry completely until the glaze is hardened.
Keep stored cool in an airtight container. Will keep for several weeks and the flavor improves with time.