If you ever read something about German or Austrian Christmas baking you probably may heard of Vanillekipferl and Lebkuchen.
And if you ever wanted to make them yourself, try these recipes, cause they are the best versions I got so far.
The last one shows a pic of Lebkuchen traditionally with icing and a vintage picture on it.
But now here are the recipes:
Vanillekipferl (Austrian recipe)
150 g butter
50 g powdered sugar
pinch of salt
100 g ground almonds
200 g flour
3 pck. vanilla sugar
2 tbsp. sugar
Make a dry pastry from the first 5 ingredients. Put it in the fridge.
Make 2 rolls, about 9 inch long and let cool again, cut each roll in 20 pieces and shape them like small halfmoons (yeah, that’s a kipferl)
Bake them at 350°F for 15-20 min.
Mix vanilla sugar and sugar and roll the hot(!!) Kipferl in it.
2 cups margarine, melted
3 cups molasse
1 cu sugar
8-10 cups flour (most of the time I need more)
1 tsp salt
2 Tbsp soda
1 Tbsp ginger
1 1/2 cups buttermilk
Mix flour, salt, soda and spices.
Melt molasse and sugar, add margarine and cool it.
Alternately add buttermilk and flour mix.
Roll pastry about 6 mm and cut in shapes. Brush with beaten egg.
Bake at 350°F 20-25 Min.
Elisen-Lebkuchen (this recipes it my own special version)
150 g sugar
50 g apple jelly
1 Tbsp molasse
100 g candied orange peel
2 Tbsp cocoa
200g grond almonds
50 g walnuts, chopped
1/2 pck. backing powder
1 Tbsp rum
100 g marzipan
2 dashes bitter almond aroma
1 pinch cardamon, cloves, allspice, cinnamon, ginger
Oblaten (and that’s the tricky point, I don’t know if you can buy Oblaten outside Germany)
Mix all ingredients except for the Oblaten and the glaze, put about 1 Tbsp or more (depends on the size of the Oblaten) on each Oblate. Bake at 300°F for 15 Min.
Why do I post this Christmas stuff now? Cause it’s September and the stores are already full of Christmas Lebkuchen…..