The individual recipes are usually secret - only honey from South Tyrol is a constant.
Ingredients
6 servings
140 g flour with the South Tyrolean seal of quality
360 g rye flour with the South Tyrolean seal of quality
150 g almonds, grated
10 g baking soda
200 g honey with the South Tyrolean seal of quality
200 g sugar
2 eggs with the South Tyrolean seal of quality
50 g butter with the South Tyrolean seal of quality, melted
10 g vanilla sugar
1 pinch grated lemon zest
2 tbsp. lemon juice
1 tbsp. rum
1 tsp. cinnamon
1 pinch ground cloves
milk, enough to brush onto biscuits
whole almonds or walnuts, for decorating
Preparation
Time to prepare: 45 min.
Prep Work
Line the baking tray with baking paper.
Directions
Mix together flour, rye flour, almonds and baking soda.
Warm the honey and sugar slightly, then knead together with eggs, melted butter, vanilla, lemon zest, lemon juice, rum, cinnamon, ground cloves and the flour mixture until you have a dough.
Cover and let rest in the refrigerator for at least 12 hours.
Knead the dough lightly and roll out to about 1 cm in thickness. Cut out biscuits however you like, and brush each with a little milk. Decorate with almonds or walnuts and bake in the preheated oven.
Baking temperature: 180 degrees Celsius, cooking time: about 6 minutes
Cover the Lebkuchen with an icing sugar glaze.
You can decorate the Lebkuchen with coloured icing, almonds, pistachios, coloured balls, etc. and use as Christmas tree decorations.