Author Notes
The recipe for the spice blend can be found here: https://food52.com/recipes...
The two leavening agents Pottasche and Hirschhornsalz can be found online or a well sorted German grocery store around Christmas). —Vera Kern
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Ingredients
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100 grams
egg whites
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60 grams
sugar (can be reduced by half)
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85 grams
almond flour
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85 grams
hazelnut flour
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100 grams
candid citrus
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25 grams
honey
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6 grams
Lebkuchen spice blend (see note)
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1.5 grams
potassium carbonate (food grade, in German it's called Pottasche)
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1.5
salts of hartshorn/Ammonium Carbonate (in German Hirschhornsalz)
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2 teaspoons
milk
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50
thin wafers/oblaten
Directions
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Preheat oven to 205C/400F.
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Dissolve the Pottasche and the Hirschhornsalz in 1 teaspoon milk in seperate small bowls. These two should not be mixed together before they go into the dough.
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Chop the candied citrus finely or run it through a blender.
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Mix all the ingredients but the Pottasche and the Hirschhornsalt and the wafers into a smooth dough.
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Add the Pottasche and knead for 1 - 2 minutes.
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Add the Hirschhornsalt and knead for 1 - 2 minutes.
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Spread the wafers out on a parchment lined baking tray.
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Wet your hands, take about one tablespoon of dough, roll into a ball, set it on a wafer and spread it out so it covers the whole wafer and has the shape of a low dome.
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Once you have used up all the dough (or as much as you can fit on one baking tray), bake for about 14-17 minutes.
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When they have cooled down you can glaze them with chocolate or a sugar glaze.
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