They are rich and spicy and made my house smell like a Weihnachtsmarkt! Although they are a nice texture though, they were much gingerbreadier than what I was looking for.
So, in a baking and experimenting mood, today I replaced the molasses in the recipe with honey. These are almost the right texture and definitely the right color. They are still not quite “it,” (too much cardamom, maybe?) but I think they will do, and again, the house smells divine!
I love the spicy smell of all Lebkuchen, but I’m not wild about the nutty, fruity, lumpy, iced Nurnburger style. I hadn’t given much thought to other types though until my dad came to visit us in Germany one December and recognized the ones I’m calling Odenwalder Lebkuchen as being the same as what his German grandfather used to send to him and his brothers at Christmas. I liked these breadier, smoother, treats. It’s too bad that this particular great grandfather was estranged from the family, and that he died when I was still quite young. I think I’d like to have him show me how to make his Lebkuchen. Of course, that is far outweighed by all the wonderful memories I have of Christmases with all my other grandparents.
While I was chilling the Braune Kuchen dough, I made some Drei Augen cookies from my Joy of Cooking Christmas Cookies recipe book. I needed something “fancy” and maybe with jam to round out the spectrum. Since these even had a German name they fit the bill.
Now I think I’m up for trying the Lebkuchen Wiener Art from Regine.