Nuremberg Lebkuchen

Ingredients

• 500 g of honey
• 250 g of sugar
• 150 g of flour, and more if needed
• 1 teaspoon of ground cloves
• 1 teaspoon of macis
• 1 teaspoon of cardamom
• 1 tablespoon of cinnamon
• 1 teaspoon of ground ginger
• the grated zest of an orange
• the grated zest of a lemon
• 200 g of chopped hazelnuts
• 50 g of candied citron
• 50 g of candied orange peel
• 20 grams of food-grade potassium (potassium carbonate)
• Oblate (a type of bread)
• Almonds, blanched and ready for decoration
• 200 grams of sugar
• 125 ml of milk
• 1 tablespoon of butter

Combine the honey and sugar in a saucepan and heat over medium heat, stirring constantly. Remove from the heat and allow to cool.

Sift the flour into a mixing bowl.

Add the spices, zest, hazelnuts, candied citron, and candied orange peel, and mix well.

Dissolve the potash in a small amount of water.

First, add the honey, followed by the dissolved potash, to the flour while mixing. Then, knead the dough until it is cool.

Spread the dough on a floured surface.

Cut the lebkuchen, place them on the wafers, and decorate each one with a almond.

Let them rest for about 24 hours in a warm kitchen.

The next day, bake them in the oven for 15 to 20 minutes at approximately 180 °C.

For the glaze, heat the sugar, milk, and butter together until the sugar is dissolved.

Brush the lebkuchen with icing while they are still warm.