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Lebkuchen VI

Reviewed: Dec. 7, 2008
Definitely refrigerate the dough overnight, but my mom (who got the recipe from my dad's German family) always divided it in two, and then patted each half into a rectangle nearly the total size of a cookie sheet. Place half a blanched almond where each cookie will be. When baked, cut lines horizontally and diagonally so cookies are almond shaped. Saves all that rolling! Also, make a least A MONTH in advance and put away in a tin to age. The rule in my family was if the lebkuchen hasn't been made by Thanksgiving, it's too late to make it in time for xmas! It's good any time -- no oil, so it's practically fat free! Did you notice? Haven't tried this version yet so can't accurately rate the comparable flavor -- Julia
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