LEBKUCHEN

Posted by Anna Kosa

This kind of cookie is better to serve on the next day; this way it gets nice and soft!

Whip the eggs and the sugar until pale and fluffy.
Mix dry ingredients together in a bowl.
Fold mixed dry ingredients into the egg foam.
With a pastry bag, pipe 1” size rounds onto a papered sheet tray 1” apart. Bake at 325F 5-10 minutes.
Sandwich cookies with apricot jam. Set it in fridge.
Melt chocolate on water bath; if it looks too thick, add a little vegetable oil.
Dip cookie sandwiches in dark chocolate glaze.
Set chocolate glazed cookies in fridge.

Hungry For More?

This March we’re celebrating Preservation with Liz’s very own Beet Pickled Eggs recipe.

This vegan chili recipe is the perfect way to keep warm this winter.

Georgette Farkas shares her recipe for this silky smooth butternut squash puree – a wonderful accompaniment for any meal.

Georgette Farkas shares this tender braised red cabbage recipe; the perfect accompaniment to duck or pork or just about any kind of sausages.

Georgette Farkas shares her recipe for this very grown-up version of a rich and very dark chocolate pudding to share with your special someone.

This February we’re celebrating Kimchi with a Carrot & Napa Cabbage Kimchi Recipe by Chef Rachel John.

Chef Rachel John shares her very own Star Anise Braised Pork Belly Tacos Recipe, paired perfectly with her Kimchi recipe.

Try this Vegan(ish) Butternut Squash Recipe by Chef Rachel John – topped with her Carrot & Napa Cabbage Kimchi.