Lebkuchen Spice Cookies
- 2 ounces candied orange
- 2 ounces Candied lemon
- 4 ounces Pastry flour
- 9 ounces ground Nut (such as hazelnuts)
- 3 ½ ounces chopped almonds
- 1 teaspoon Gingerbread spice
- 2 eggs
- 4 tablespoons Rum
- 2 tablespoons Vanilla sugar
- 9 ounces brown sugar (packed)
- 2 tablespoons cocoa powder
- 25 Wafer (3" Diameter)
Place the orange and lemon peel and 2 tablespoons of flour in a blender and chop finely. In a bowl, mix together the nuts, the remaining flour and gingerbread spice. In the bowl of an electric mixer, beat the eggs with the rum, vanilla sugar and brown sugar until fluffy. Fold in the chopped candied fruit, the cocoa powder and the nut mixture. The dough should be slightly soft.
Preheat the oven to 175°C / 325°F convection. Line a baking sheet with parchment.
Place the wafers on the baking sheet and place about 2 tablespoons of the cookie dough in the center of each wafer, flattening the dough out to cover the wafer. Refrigerate 1 hour.
Bake until golden brown, about 25 minutes.
For the decoration: In a small bowl, mix together the powdered sugar and enough of the lemon juice to make a spreadable icing. Brush the icing over the still warm gingerbread and let cool.