Elisenlebkuchen // Nürnberg Lebkuchen

November comes and I feel so happy because my little pea stays healthy and I'm in maternity leave. Actually I took my maternity leave earlier as my obgyn gave a doctor's certificate that I must stay at home due to some early contractions I had at the end of October. He told me that I had to take it easy, take a lot of rest eventhough he also told me that all was fine and those early contractions seemed Braxton hicks but the CTG machine detected them as early contractions. I asked him why was that? He replied,"You're very thin. No fat". His answer made me laugh. I mean, I've gained 11kg (on that check-up-day). I also asked my obgyn whether it's possible for me for travelling. He said, as long as it's not to somewhere on the other side of the globe then it's fine.

Me and hubby had our babymoon in South Tyrol, Italy. From where we live, it took us only 2hours car driving. We enjoyed South Tyrol so much and the weather was so kind to us. Baby's lucks surrounded us too; a nice surprise for parents to be from the hotel we stayed and a room price discount from the second hotel. South Tyrol was once belong to Austria - during Napoleon time was shortly belong to Bavaria. That's why the locals speak German and Italy and some street signs are even written in German first then Italy.

I start my prenatal course and prepare the baby stuffs which are mostly presents from friends and other family members. What we still needs are some blankets and a pram. Hubby and I enjoy the moment we spend with our little pea; to feel her kickings, her hiccups and to talk to her. Proud parents are on the way, I warn you ;)

I decided to bake some Christmas goodies before my big bump is in my way and to my surprise hubby gave me a recipe book and some cookies cutters in its packet. This preggo momma is so happy. Lebkuchen is among the other 14 recipes. The famous Lebkuchen is from Nürnberg, which is also called Elisenlebkuchen or Nürnberg Lebkuchen, a nice city where hubby was born. Actually there are two types of Lebkuchen in Germany; the soft one and the hard one for Oktoberfest or carnival or Christmas ornaments. Elise refers to the daughter of a gingerbread baker or the wife of a margrave. Her name is associated with the finest of the Lebkuchen produced by members of the guild. Since 1996, Nürnberger Lebkuchen is a protected designation of origin and must be produced within the boundaries of the city. (quoted from Wikipedia)

Source: Lieblingsweihnachtsplätzchen by GU

Ingredients:
100 gr succade and candied orange peel (both are mixed as you like) -- finely minced
3 tbsp Rhum (can be substitued with orange juice)
100 gr grind hazelnut
200 gr grind almond
3 tbsp Lebkuchen spice
1/4 tsp baking powder
20 round wafers (70mm ⌀ but I used 30 round wafers 0f 50mm ⌀ )
2 eggs (M size)
150 gr raw or molasses or brown sugar
A pinch of salt
150 gr dark chocolate for glaze -- chopped

Directions:
Combine the hazelnut, almond and Lebkuchen spice
Cover two baking tins with parchment paper and apply the round wafers on each baking tin

In a bowl, combine the eggs, sugar and salt then beat using a mixer for about 5minutes until fluffy. Then add the succade and candied orange peel and Rhun (or orange juice) also the dry ingredients. Combine well using a spatula

Using a spoon, apply a stack of batter in the middle of each round wafer and don't forget to make a space from its edge. Use your damped fingers, flatten it into about 1,5cm thick and round it. Let stay for minimum 1hour

Preheat the oven to 150C (air circulating 140C). Bake the Lebkuchen in the middle rack for 15 to 20minutes until they change the color and solid but stil firm inside. Let them totally cool

Melt the dark chocolate using bain-marie-system and brush each Lebkuchen with melted chocolate and let them dry