Tasty Recipes: Liegnitzer Bomben

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Liegnitzer Bomben

"The Bombens are from a region in Poland, and are a traditional German Christmas treat with other cookies."

Ingredients :

• 14 ounces honey
• 1 1/4 cups white sugar
• 9 tablespoons butter
• 6 tablespoons milk
• 4 cups all-purpose flour
• 1 tablespoon all-purpose flour
• 5 tablespoons unsweetened cocoa powder
• 2 1/2 teaspoons baking powder
• 3 eggs, lightly beaten
• 1 teaspoon lemon zest
• 1 pinch ground cardamom
• 1 pinch ground mace
• 1 pinch ground cloves
• 1 pinch ground cinnamon
• 3/4 cup dried currants
• 1 tablespoon dried currants
• 3/4 cup chopped almonds
• 1 tablespoon chopped almonds
• 3/4 cup chopped candied citron
• 3 tablespoons chopped candied citron
• 1 1/4 cups apricot jam
• 2 tablespoons water
• 3/4 cup confectioners' sugar
• 3 tablespoons unsweetened cocoa powder
• 4 tablespoons hot water

Instructions :

Prep : 40M	Cook : 24M	Ready in : 1H30M

• Preheat an oven to 350 degrees F (175 degrees C). Grease muffin pans for 24 cookies.
• Combine the honey, sugar, butter, and milk in a saucepan over medium heat. Stir until the sugar and butter are melted and the mixture is hot but not boiling. Transfer to a mixing bowl and cool.
• Sift together the 4 cups plus 1 tablespoon of flour, 5 tablespoons of cocoa powder, and the baking powder.
• When the milk mixture has cooled, stir in the eggs, lemon zest or extract, the flour and cocoa mixture, and the ground cardamom, mace, cloves, and cinnamon. Fold in the 3/4 cup plus 1 tablespoon currants, the 3/4 cup plus 1 tablespoon chopped almonds, and the 3/4 cup plus 1 tablespoon chopped citron.
• Fill the muffin cups 1/2 full with the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack set over a rimmed baking sheet.
• Combine the apricot jam and the 2 tablespoons of water in a saucepan and bring the mixture to a boil. Remove from heat. When the cookies have cooled, brush them with the warm jam mixture.
• Sift the confectioners' sugar with the 3 tablespoons of cocoa powder. Add just enough hot water to give the glaze a good coating consistency. Pour the glaze over the cookies. When the glaze has dried completely, pack the cookies in airtight containers.

Notes :

• Fourteen ounces of honey is 1 cup plus 2 1/2 tablespoons.
• In place of the lemon zest, you can use two tablespoons of lemon essence (extract).

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