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Lebkuchen VI

Reviewed: Dec. 20, 2006
This recipe is a bit darker and spicier than the ones my German mom used to make. I did find a good way to deal with the sticky dough: line a 10x15 jellyroll pan w/ parchment. Take a "wad" of dough with your floured hands and give it the first flattening. You can probably roll it a little now on your floured surface to even out the thickness. Fit it into the pan and work another piece. You can press the seams together so it looks like one big uniform pan full. When it bakes it all blends together. I scored it with a pizza cutter before it completely cooled, making later cutting easier. I cut them into diamond shapes and placed a sliced almond on each after glazing. They look great.
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