Schlesische Pfefferkuchen
Makes 3 dozen 2-by-3-inch bars
5 tablespoons aged rum, divided
130 grams (41⁄2 ounces) candied fruit, such as citron and orange peel
15 grams (1 tablespoon) potash
250 grams (11⁄4 cups) sugar
250 grams (3⁄4 cup) honey
65 grams (41⁄2 tablespoons) unsalted butter
250 grams (2 cups minus 2 teaspoons) white flour
250 grams (2 cups) rye flour (see note)
125 grams (41⁄2 ounces, about 1 cup) chopped almonds, walnuts or pecans
15 grams (1 tablespoon) baker's ammonia
Grated zest of 1⁄2 lemon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon ground mace
1⁄2 teaspoon cardamom
4 eggs
Blanched almonds, halved lengthwise, for garnish (optional)
For finer bits of candied fruit, process it with 3 tablespoons rum in a food processor or chop the fruit with a knife. In any case, place the fruit and rum in a small bowl at least several hours before baking, or even weeks ahead. Cover; stir occasionally.
Dissolve potash in a small glass with remaining 2 tablespoons of rum.
In a medium saucepan, combine sugar with honey over medium-low heat just until the sugar dissolves. Add butter to the mixture and remove from heat to cool.
Meanwhile, combine the flours with the baker's ammonia, zest and spices in a large bowl. Stir in the chopped nuts. Add the honey mixture and dissolved potash, and stir with a wooden spoon to combine; the dough will be stiff. Lightly beat the eggs in a small bowl with a fork or a whisk just to combine, then stir into the dough along with the fruit.
The lebkuchen can be baked now, or set aside to rest for several hours, a day or up to three weeks. If setting it aside, press waxed paper directly onto the dough and cover the bowl with a kitchen towel. Store it in a cool area of the house.
Heat oven to 320 degrees. Lightly grease the bottom of a rimmed half-sheet pan (13 by 18 inches) and line with parchment paper.
Spread the dough in the pan. If decorating with blanched almonds, lightly score the dough with a knife into 36 bars about 2 inches wide by 3 inches long, or however small or large you'd like the bars to be, to help in the decoration. Press one almond half in the center of each bar or one in each corner or some other design.
Place on rack in center of oven and bake 15 to 20 minutes, taking care not to overbake or let darken (an insulated pan will help in not letting the bottom darken too much). When pressed with a finger, the dough should not spring all the way back. Don't be alarmed if you smell ammonia when opening the oven; it will dissipate, and the lebkuchen won't taste of it.
Let the lebkuchen cool on a rack. Slide the parchment paper with the lebkuchen out onto a flat surface and cut the lebkuchen into bars. To store, stack in a tin, layered between waxed paper, and keep, tightly closed, in a cool spot. The lebkuchen will keep three weeks or longer but also can be frozen for long storage, wrapped in waxed paper and foil.
Notes: Because the rye most commonly available in U.S. grocery stores is a whole-grain dark rye, David recommends sifting it through a fine mesh strainer before measuring to eliminate the coarser bits.
She also prefers to use superfine sugar with the honey for its ease of melting. Superfine sugar's weight differs from regular granulated sugar, however, so the cup measurement will be different.
A packet of lebkuchengewürz, which is for 500 grams flour, can be substituted for the spices listed. The packets are available at stores including Karl's Country Market in Menomonee Falls and Parthenon Foods in West Allis as the holidays approach.
Alternately, instead of decorating the pfefferkuchen with blanched almond halves, a lemon glaze made from 1 cup powdered sugar and 11⁄2 to 2 tablespoons fresh lemon juice can be brushed on the bars while still warm.
This recipe, which makes thinner but puffed and tender cookies, is from "Advent: Festive German Bakes to Celebrate the Coming of Christmas," by Anja Dunk. The author usually rests the dough 24 hours or up to two weeks, although it can be rested for six weeks.
Honiglebkuchen (Honey Lebkuchen)
Makes about 30
250 grams (3⁄4 cup) honey
50 grams (3 ⁄2 tablespoons) unsalted
1 butter
1 teaspoon potash
1 tablespoon water
125 grams (1 cup minus ⁄2 teaspoon)
1 all-purpose flour, plus more for dusting
125 grams (1 cup plus 2 tablespoons) rye flour
1 small egg 1 tablespoon lebkuchen spice mix or 11⁄2 teaspoons cinnamon, 1 teaspoon ground ginger and 1⁄2 teaspoon ground cloves
2 teaspoons unsweetened cocoa powder
80 grams (3 ounces) candied fruit, such as lemon and orange peel, chopped fine
Grated zest of 1⁄2 lemon
To decorate:
1 egg white, loosened with a fork
Glacé cherries, halved
Blanched almonds, halved lengthwise
Melt the honey and butter in a saucepan over low heat, stirring until the honey absorbs the butter. Let cool.
In a small glass, dissolve the potash in the water.
Put the rest of the dough ingredients into a large mixing bowl, then pour the honey mixture over it, followed by the dissolved potash.
Beat vigorously with a wooden spoon until a tacky, dense dough forms. Cover the bowl with a tea towel and set aside for at least 24 hours and up to 6 weeks.
Heat the oven to 400 degrees. Line two baking sheets with parchment paper. Roll out the dough on a lightly floured surface to about 1⁄4-inch thick. Using a sharp knife, cut rectangles of about 11⁄2 by 23⁄4 inches. (They needn't be exact.)
Gently place the cookies on the two sheets, leaving 11⁄4 inches between each to allow for spreading. Brush the top of each with egg white, then decorate with cherries and almonds.
Bake one sheet at a time in the center of the oven for 8 to 10 minutes, until firm to the touch but not darkened. If baking both sheets at once, switch their positions at the midway point. Transfer to a wire rack to cool. Store cookies in an airtight tin for up to 6 weeks.