Even though we are both busy finishing articles with end-of-year deadlines, there is no way around Klaus' German Christmas cookies. Nothing bad to say about Norwegian pepperkaker and sirupssnipper, but once you get the taste of lebkuchen, Christmas will never again be the same without. Last night Klaus made the dough for one type called Haselnusslebkuchen, now about to be rolled out and cut into hearts with almond decor. If you are looking for a new Christmas addiction, here's the recipe.Haselnusslebkuchen
250 grams caster sugar
2 eggs
60 grams honey (liquid)
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon cloves (powder)
150 grams hazelnuts
300 grams flour
2 teaspoons sodium bicarbonate (natron)
1 whisked egg for glazing
50 grams peeled, halved almonds
Mix sugar, eggs, honey and spices until foaming. Grind the hazelnuts and blend with flour and sodium bicarbonate. Mix everything well. Leave the dough to rest a few hours or overnight. Roll out to a plate that is 'half a finger thick' and cut out cakes using cookie cutters or a cup. Brush with a whisked egg and decorate with half a peeled almond. Cook in hot oven for a few minutes.
