Spiced Christmas Lebkuchen Biscotti
Ingredients
- 100 g chopped hazelnuts
- 1 tablespoon mixed spices for lebkuchen (cinnamon, cloves, and ginger powder)
- 3 egg whites
- 100 g sugar
- 100 g marzipan
- 30 g flour
- 1 pinch salt
Glaze
- 200 g powdered sugar
- 1 egg white
Preparation
Toast the hazelnuts with the spices in a non-stick pan and let them cool.
In a pot, combine the 3 egg whites and sugar, mix with a spatula, and add the marzipan cut into cubes.
Place the pot on low heat and stir while heating until a smooth cream forms, ensuring the egg white does not curdle.
Use an immersion blender to refine the cream until it is uniform and silky.
In a bowl, add the toasted hazelnuts with spices to the warm marzipan and egg white cream, mix well, then add the flour and a pinch of salt.
Line a baking tray with parchment paper and drop about half a tablespoon of dough to form the cookies.
Bake for 12-14 minutes at 160°C.
Allow the cookies to cool, and meanwhile, prepare the glaze by mixing powdered sugar with egg white vigorously until smooth and lump-free.
Place the cookies on a cooling rack and cover each with the glaze using a spoon.
Let the glaze set and the lebkuchen are ready.
Notes
For the mixed spices, we recommend cinnamon, cloves, and ginger powder, adjusted to your taste.
