Lebkuchen Hearts

Name: Lebkuchen Hearts
Ingredients: 4 ounces (115 g) or ⅓ cup (80 ml) molasses; 6 ounces (170 g) granulated sugar; ⅓ cup (80 ml) water; 1 pound 4 ounces (570 g) rye flour; 1 pound 8 ounces (680 g) or 2 cups (480 ml) honey; 2 teaspoons (7 g) potash or 1 tablespoon (12 g) baking soda; ⅓ cup (80 ml) whole milk; Egg white; 2 teaspoons (7 g) potash or 1 tablespoon (12 g) baking soda; 1 teaspoon (5 g) salt; 2 teaspoons (4 g) ground nutmeg; 4 teaspoons (14 g) ammonium carbonate; 4 egg yolks (⅓ cup/80 ml); 3 tablespoons (15 g) ground cinnamon; 1 pound 2 ounces (510 g) bread flour; 2 teaspoons (4 g) ground cardamom; 2 teaspoons (4 g) ground cloves

Preparation info

About
80
cookies, 3 inches wide

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

These cookies require advance planning, as the starter dough must rest for at least two days in the refrigerator.

Ingredients

1 pound 8 ounces (680 g) or 2 cups (480

Starter
Cookies
Vegetarian
December
Winter

Method

Heat the honey and molasses to about 120°F (49°C); set aside and keep warm.
Place the sugar and water in a saucepan, bring to a boil, then stir into the honey and molasses mixture. Set aside to cool to approximately 85°F (29°C).
Incorporate the rye flour and 7 ounces