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Light Lebkuchen Recipe
|All purpose flour||4 Cup (64 tbs)|
|Eggs||4 , separated|
|Granulated sugar||2 Cup (32 tbs)|
|Ammonium carbonate||1 Teaspoon (1 Scant, 1 Small Cube)|
|Grated lemon rind||1 Teaspoon|
|Citron||1⁄4 Pound, thinly sliced to make 2/3 cup|
|Blanched almonds||1⁄4 Pound, cut fine to make 1 cup|
Serving size: Complete recipe
Calories 4374 Calories from Fat 703
% Daily Value*
Total Fat 83 g127%
Saturated Fat 11.4 g57.2%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 1294.3 mg53.9%
Total Carbohydrates 826 g275.5%
Dietary Fiber 34.3 g137.2%
Sugars 410.5 g
Protein 103 g205.9%
Vitamin A 21.4% Vitamin C 66.4%
Calcium 57.5% Iron 181.5%
*Based on a 2000 Calorie diet
Add yolks and sugar and beat by hand or at low speed with an electric mixer for 10 minutes.
Add crushed ammonium carbonate and lemon rind.
Then add the sifted dry ingredients.
Mix well, add the citron and almonds last.
Roll out on a lightly floured board to a little less than 1/4-inch thick.
Cut into rectangular cookies, or other desired shapes.
Transfer to a lightly floured board, cover with a cloth and let stand overnight.
Next morning lift cookies from the board, brush bottoms with a pastry brush dipped in cold water and place on a greased baking sheet, brushed side up.
Bake in a slow oven (325° F.) until a delicate golden brown—about 15 to 18 minutes.
Cool on cake racks.
Store in an airtight container to "ripen" for at least a month before serving.
Lebkuchen improve with age.
Makes 8 dozen cookies 2 1/4 inches in length.