Glühwein Lebkuchen

Description: Glühwein Lebkuchen are the perfect complement to Nuremberg Lebkuchen, as they not only use the leftover egg yolks from the Nuremberg Lebkuchen recipe, but also provide a fruity alternative to the classic recipe.

Christmas sweet baking

Author: Daniel

Publication Date: 2024-12-08

Category: Dessert

Cuisine: German

Preparation Time: 40M

Baking Time: 20M

Total Time: 3H

Yields: 63 pieces (7 trays)

Ingredients

• 200g candied lemon peel
• 200g candied orange peel
• 9 egg yolks
• 100g dry red wine
• 4 tsp honey
• 2 whole oranges (juicy), sweet
• 1 egg white
• 200g ground hazelnuts
• 250g peeled, ground almonds
• 32g vanilla sugar
• 1 tsp heaping Lebkuchen spice
• 5 tsp cinnamon
• 15g baking powder
• 250g powdered sugar
• 100g flour
• 100g brown sugar
• 75g chopped almonds
• 75g slivered almonds
• 70g wafers (70mm)

Instructions

1. Mix wet ingredients: First, mix all the wet ingredients (lemon peel, orange peel, egg yolks, red wine, honey, oranges), except for the egg white, in a large bowl.
2. Mix dry ingredients: Next, mix all the dry ingredients (hazelnuts, ground almonds, vanilla sugar, Lebkuchen spice, cinnamon, baking powder, powdered sugar, flour, brown sugar, chopped almonds, slivered almonds), except for the wafers, in a second bowl.
3. Combine dough: Now, combine the dry ingredients with the wet ingredients.
4. Fold in beaten egg white: Lastly, beat the egg white to stiff peaks and fold it in.
5. Prepare wafers: Place the wafers on the trays, about 9 wafers per tray.
6. Place one tablespoon of dough on each wafer.
7. Portion the dough: Portion the dough onto baking trays lined with parchment paper using a spoon.
8. Bake the Lebkuchen for 20 minutes at 170°C.
9. Enjoy fresh: Since the Lebkuchen are not glazed, it's recommended to eat them quickly, as they will dry out. However, this usually doesn't happen ;-)

Nutritional Information