Nuremberg Gingerbread
Photo: Cnbrb, CC BY-SA 4.0
Nuremberg gingerbread, known in Germany as Lebkuchen, is a honey-sweetened spice cake with very little flour. Chopped hazelnuts make up much of the body, so the texture is dense and chewy rather than crisp. Cloves, cardamom, nutmeg and cinnamon are lifted by fresh orange and lemon zest. Each piece sits on a thin wafer base, a traditional detail that stops the sticky dough clinging to the tray.
Instructions
Put the honey and sugar in a saucepan and bring to the boil, stirring as it heats. Take the pan off the heat and leave the syrup to cool.
Sift the flour into a large bowl. Add the cloves, nutmeg, cardamom, cinnamon, ginger, orange zest, lemon zest, hazelnuts, and the lemon and orange flavorings, and stir them through the flour.
Pour the cooled honey mixture into the flour, then add the baking powder. Stir and knead until you have a dough that has cooled down to a workable temperature.
Roll out the dough. Cut it into rounds or shapes and set each piece on a gingerbread wafer.
Press an almond onto each piece as decoration and move them to a baking sheet. Leave them to rest for about a day.
Bake at 180 °C for 15 to 20 minutes, then let them cool before serving.
Make it personal.
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