Nuremberg Ginger Bread
(Nürnberger Lebkuchen)

Gingerbread is a German Christmas classic that actually predates Christianity. In classical Greek times it was produced in Rhodes. Over time, merchants along the ancient spice roads carried the delicacy to Nuremberg. Since the Middle Ages, bakers in Nuremberg have made gingerbread, or Lebkuchen, according to their own secret recipes. We're willing to share ours with you.

Ingredients:

4 eggs
1-3/4 cups sugar
2 cups unpeeled almonds, coarsely grated
1/3 cup candied orange peel, finely chopped
1 lemon, grated for peel, juice reserved
1/4 whole nutmeg, grated
Confectioner's sugar
rose water
baking wafers - 2" in diameter (these are edible pan liners that prevent cookies from sticking, look somewhat like communion wafers and are available in good German delicatessens)
Directions:

Beat eggs and sugar until they have the consistency of thick cream. To this gradually add almonds, candied orange peel, lemon peel and nutmeg. Place wafers on baking sheet and spoon dough onto wafers. Dough should be about 1/2" high. Smooth dough with a knife dipped into rose water. Bake in a pre-heated 325-350° oven for 10-15 minutes or until breadlike. Remove cookies and let cool. Meanwhile, mix Confectioner's sugar with lemon juice to form a paste. Frost cookies.

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