"braune Lebkuchen" Recipe

History of Braune Lebkuchen Recipe:

Braune Lebkuchen, also known as "brown gingerbread," is a traditional German pastry that has been enjoyed for centuries. The history of Lebkuchen can be traced back to the ancient Egyptians, Greeks, and Romans, who used honey as the main sweetener in their gingerbread-like treats. Over time, the recipe evolved and spread across Europe, becoming especially popular in Germany.

Lebkuchen was traditionally made and sold by gingerbread bakers, who were considered skilled artisans. These bakers would often decorate the gingerbread with intricate designs and patterns, making them not only delicious but also visually appealing.

Fun Facts about Braune Lebkuchen:
- The city of Nuremberg in Germany is famous for its Lebkuchen, and it holds an annual Christmas market dedicated to this festive treat.
- Lebkuchen was traditionally made in monasteries and later by guilds in German towns.
- It is believed that the origination of the Lebkuchen heart tradition, where heart-shaped Lebkuchen cookies are decorated with icing and given as gifts, can be traced back to the Middle Ages when nuns would bake Lebkuchen cookies with messages of love during the Christmas season.
- The spices used in Lebkuchen, such as cinnamon, cloves, and cardamom, were highly valued during medieval times for their medicinal properties.

Now, let's move on to the recipe for Braune Lebkuchen:

Ingredients:
- 2 pounds sugar syrup
- 1/4 pound granulated sugar
- 1/4 pound butter
- 1/4 pound coarsely chopped almonds
- Grated yellow part of one lemon rind
- 1/4 ounce cinnamon
- 1/4 ounce cloves
- 1 drachm of powdered cardamom
- 1 ounce of hartshorn, dissolved in a little milk
- Approximately 10 cups of flour

Instructions:
1. Begin by placing the sugar syrup in a stew-pan on the range to heat. Add the butter, coarsely chopped almonds, grated lemon rind, cinnamon, cloves, and powdered cardamom.
2. Remove the stew-pan from the range and gradually stir in the flour. Use approximately 10 cups of flour to form a dough.
3. Once the dough is mixed, allow it to cool.
4. Next, dissolve the hartshorn in a little milk and stir it into the cooled dough.
5. Let the cake dough stand in a warm place for eight to ten days to develop its flavors before baking.
6. After the dough has matured, preheat your oven to a very moderate temperature.
7. Take a portion of the dough and place it on a greased baking sheet that has been lightly sprinkled with flour. Roll the dough out on the sheet to a thickness of about 1/3 inch.
8. Place the baking sheet in the oven and bake until the Lebkuchen is well dried out and nicely browned on top.
9. Once baked, remove the sheets of Lebkuchen from the oven and cut them into small squares, similar in size to ordinary soda crackers.
10. Allow the Lebkuchen to cool completely before serving.

Braune Lebkuchen is a delicious treat that can be enjoyed on its own or paired with a warm cup of tea or mulled wine. These spiced and nutty gingerbread squares make for a perfect holiday gift or a sweet addition to any festive gathering.

Similar Recipe Dishes:
- Elisenlebkuchen: A variation of Lebkuchen that is characterized by its soft and moist texture. It contains a high percentage of nuts and is often topped with a thin layer of dark chocolate.
- Pfeffernüsse: These are small, round gingerbread cookies that are typically spiced with a blend of black pepper, nutmeg, and cloves. They are coated with powdered sugar and are a favorite during the holiday season.
- Lebkuchen Hearts: These heart-shaped Lebkuchen cookies are traditionally decorated with icing and can be found at Christmas markets throughout Germany. They are often personalized with names or messages of love, making them a popular gift for loved ones.