Saturday, October 29, 2005

Nuremberg Lebkuchen

Nuremberg Germany is one of my favorite cities to visit in Germany. It is a wonderful place to shop. You have all types of modern stores in the old city and can find just about anything you want. Inside the old city is also the Handwerkerhot ( Craftsmen's courtyard)were you can find all types of hand crafted items. Their are too many museum and sites you can see to list so I suggest going to the Nuremberg website to get ideas of were to go. One of my favorite times to go to Nuremberg is during the Christkindlmarkt. The market combines shopping and pageantry as well as tradition.

Although you can find the Lebkuchen all over Nuremberg the Christkinlmarkt is a good place to find the wonderful cookies. These are the traditional Christmas cookies similar to gingerbread.

You also can find a variety of restaurants to eat at in Nuremberg from German, Greek, Thai, Mexican to Indian food. I have never had a bad experience with food in Nuremberg. This is the website of one of the oldest bratwurst places in Nuremberg. It is very good.

1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon lemon zest
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/3 cup diced candied citron
1/3 cup chopped hazelnuts

1 cup white sugar
1/2 cup water
1/4 cup confectioners' sugar

1 In a medium saucepan, stir together the honey and
molasses. Bring the mixture to a boil, remove from heat and stir
in the brown sugar, egg, lemon juice and lemon zest. In a
large bowl, stir together the flour, baking soda, cinnamon,
cloves, allspice and nutmeg. Add the molasses mixture to the
dry ingredients and mix well. Stir in the citron and
hazelnuts. Cover dough and chill overnight.
2 Preheat oven to 350 degrees F (175 degrees C). Grease
cookie sheets. Using a small amount of dough at a time, roll
out on a lightly floured surface to 1/4 inch thickness.
Cut into small rectangles and place them 1 inch apart onto
the prepared cookie sheet.
3 Bake for 10 to 12 minutes in the preheated oven, until
no imprint remains when touched lightly. Brush the icing
over the cookies while they are still hot and quickly
remove them to wire cooling racks. Store in airtight
container with a cup of orange or apple for a few days to mellow.
4 To make the icing: Combine the sugar and water in a
small saucepan. Heat to between 234 and 240 degrees F (112
to 116 degrees C), or until a small amount of syrup
dropped into cold water forms a soft ball that flattens when
removed from the water and placed on a flat surface. Remove
from heat and stir in the confectioners' sugar. If icing
becomes sugary while brushing cookies, re-heat slightly-
adding a little water until crystals dissolve.

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