Note: it is questionable whether these are really Lebkuchen but
they are gluten free and taste lovely with their gooey lemony
centre, so go with it...
Makes ~50 cookie-sized things.
For the cake:
700 gm sugar
500 gm ground almonds
zest of 1 large lemon, finely chopped
innards of 1 large lemon, all rind cut away, pips removed
and innards chopped up with any bits of skin removed
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
0.5 teaspoon ground cloves
For the icing:
350 gm icing sugar
juice of 1 lemon
some water (see method)
Pre-heat the oven to 200 C.
Beat the eggs, sugar and finely chopped lemon zest with a
whisk for 15 minutes.
Add the other cake ingredients and mix well.
You may need to perform steps 5 and 6 in batches.
Place sheets of baking paper over a few baking trays and
dollop out tablespoon-sized quantites of the mixture, leaving
~3 centimetres clear space between each to allow for
expansion; don't try to be generous, these are really rich
things, small is beautiful.
Cook for 12 minutes: you want them to be brown around the
edges of the base and beginning to brown on top; this
indicates that the base has cooked, which you need to ensure
otherwise the innards will be left behind when you try to lift
the lebkuchen off the paper afterwards.
Allow to cool for 5 minutes on the baking paper and then
carefully peel each lebkuchen away from the paper.
Make up the icing, adding enough water to make it stirrable
but not too runny.
Apply the icing to the top of each lebkuchen using the back
of a teaspoon.