Soft Nuremberg Lebkuchen on Wafers with Sugar Glaze

What you need

• 200 g (2/3 cup) honey
• 100 g (1/2 cup) light brown sugar
• 2 large eggs, at room temperature
• 150 g (1 1/2 cups) ground hazelnuts
• 100 g (1 cup) ground almonds
• 150 g (1 1/4 cups) all-purpose flour
• 75 g (1/2 cup) candied orange and lemon peel, very finely chopped
• 1 lemon, zest only
• 1 tbsp cocoa powder
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1 tsp baking soda
• 1 pinch salt
• 20 baking wafers, Oblaten, about 7 cm (3 in) across; or use parchment
• 150 g (1 1/4 cups) powdered sugar
• 2 tbsp lemon juice, or water, plus a little more as needed

Method

Restated from the original video

1. 1

   Warm the honey and brown sugar in a small pan over low heat, stirring, just until the sugar dissolves. Do not let it boil. Cool until barely warm, about 15 min.

2. 2

   Beat the eggs into the cooled honey mixture until smooth.

3. 3

   In a large bowl, mix the hazelnuts, almonds, flour, candied peel, lemon zest, cocoa, cinnamon, cloves, ginger, nutmeg, cardamom, baking soda and salt.

4. 4

   Pour in the honey and egg mixture and stir to a thick, sticky dough.

5. 5

   Cover the bowl and leave the dough to rest for at least 1 hour so the spices bloom and it firms up. It can rest in the fridge overnight.

6. 6

   Heat the oven to 175 °C (350 °F) and line two baking sheets with parchment.

7. 7

   Set the wafers on the sheets with a little space between them.

8. 8

   With a wet spoon or wet hands, mound the dough onto the wafers about 1 cm (1/2 in) thick, smoothing it nearly to the edges and doming it slightly.

9. 9

   Bake one sheet at a time until risen, just firm to a light touch and darker at the edges, 15-18 min. They should still feel soft in the middle.

10. 10

    While they bake, whisk the powdered sugar with the lemon juice to a thin, spreadable glaze, adding drops of liquid if it is too stiff.

11. 11

    Brush the glaze over the lebkuchen while they are still hot so it sets thin and translucent.

12. 12

    Cool completely on a rack. Store airtight for a few days before eating; they soften and taste better with time.

Imported from sainsburysmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.