Lebkuchen

• 100 grams egg whites
• 60 grams sugar (can be reduced by half)
• 85 grams almond flour
• 85 grams hazelnut flour
• 100 grams candid citrus
• 25 grams honey
• 6 grams Lebkuchen spice blend (see note)
• 1.5 grams potassium carbonate (food grade, in German it's called Pottasche)
• 1.5 salts of hartshorn/Ammonium Carbonate (in German Hirschhornsalz)
• 2 teaspoons milk
• 50 thin wafers/oblaten

1. Preheat oven to 205C/400F.
2. 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.
3. Chop the candied citrus finely or run it through a blender.
4. Mix all the ingredients but the Pottasche and the Hirschhornsalt and the wafers into a smooth dough.
5. Add the Pottasche and knead for 1 - 2 minutes.
6. Add the Hirschhornsalt and knead for 1 - 2 minutes.
7. Spread the wafers out on a parchment lined baking tray.
8. 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.
9. 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.
10. When they have cooled down you can glaze them with chocolate or a sugar glaze.

egg whites, sugar, almond flour, hazelnut flour, candid citrus, honey, carbonate, milk, thin wafers

Taken from food52.com/recipes/74682-lebkuchen (may not work)