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In an oven preheated to 300 degrees F, bake the Lebkuchen on the middle rack for 25-28 minutes. Remove and let cool completely. Once the Lebkuchen have cooled, make the glaze. For the chocolate glaze, add the chocolate and oil (I use and love coconut oil for this) and a small bowl and microwave, stirring occasionally, until melted.
Other types of Lebkuchen are made with a stiff dough which starts with a honey or sugar syrup and is rolled and baked. White Lebkuchen are decorated with almonds and candied orange or lemon peel. Lebkuchen is often referred to as Pfefferkuchen, translated as “pepper cake”. It’s also used in a Gingerbread House and Lebkuchen Hearts.
White Lebkuchen are decorated with almonds and candied orange or lemon peel. Lebkuchen is often referred to as Pfefferkuchen, translated as “pepper cake”. It’s also used in a Gingerbread House and Lebkuchen Hearts.
If you make the lebkuchen 2 to 3 days ahead of time, they’ll taste even better. They’ll last for several weeks. If you’re a fan of candied peel and citron, you can replace the grated lemon and orange peel with 1 cup diced, candied peel.
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