Walnut Lebkuchen

Ingredients

• 500 g honey
• 500 g sugar
• 2 tbsp cinnamon
• 1 pinch cloves powder
• 1 tsp nutmeg powder
• 125 g almonds
• 125 g walnuts
• 100 g candied orange peel
• 100 g candied lemon peel
• 2 tsp potash
• 200 ml cherry brandy
• 700 g flour
• 50 g meringue

Instructions

1. 1.

   Add honey, 350 g sugar, cinnamon, cloves and nutmeg to a saucepan and warm over medium heat while stirring until the sugar dissolves. Finely chop almonds, walnuts, candied orange peel and lemon peel and add them to the syrup; remove from heat and set aside.

2. 2.

   Dissolve potash in 2 tbsp cherry brandy. Gradually add two‑thirds of the flour and the dissolved potash, then pour in the remaining brandy. Spread the rest of the flour on a work surface. Pour the dough onto it and knead quickly. Divide the dough in half, roll each piece to about 6 mm thickness, and spread on two floured baking trays. Refrigerate overnight.

3. 3.

   Bake the walnut gingerbread in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for 15–20 minutes. For the glaze, cook the remaining sugar with 100 ml water for 5 minutes.

4. 4.

   Cut the dough sheets into gingerbread wedges about three‑quarters deep. Remove from the tray, brush off flour with a brush, coat with hot glaze, sprinkle with crushed meringue, and let cool. Then cut the gingerbread wedges completely through.