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Adam Hartfield <ahartfie@DREW.DREW.EDU>
Chocolate Lebküchen
December 12, 1992
(an ancient Hartfield family recipe, from Woman's Day Magazine, Dec. 1961)
- 1 1/2 cups sugar
- 3/4 cup honey (8 ounce jar)
- 2 tablespoons water
- 2 cups semi - sweet chocolate chips (12 ounce package)
- 1 cup unblanched almonds (or walnuts)
- 1/2 cup finely chopped mixed candied fruit
- 2 eggs, well-beaten
- 1/4 cup orange juice
- 2 3/4 cups sifted flour
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground cardamom
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- thin frosting
- decoration
Combine sugar, honey, and water in large saucepan. Bring to boil. Remove
from heat, cool until test chocolate chips do not melt when stirred in to
bottom. When cool, stir in chocolate, almonds, candied fruit, eggs, and
orange juice. [*] Sift in flour, spices, baking soda, baking powder, and
BLEND THOROUGHLY. Store dough in tightly-closed container at room
temperature for 3 days to ripen. Spread into greased and floured
15"x10"x1" pan. Bake in moderate oven (325F) 35 to 40 minutes. Cool.
Frost and decorate. Makes about 50.
(* this is easiest if you mix the eggs and orange juice together, add the
mixture to the honey, and then add the rest of the items as directed above.)
Frosting:
To each 1 C sifted confectioner's sugar (10X), add 1 to 2 T lemon or orange
juice, stirring until of the right spreading consistency.
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