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🍰 Heart-shaped Lebkuchen with Prune Jam and Chocolate Glaze

448 kcal · 30 min · 4 servings

Ingredients

• 150 g Butter
• 250 g Honey
• 250 g brown sugar
• 100 g ground almond kernels
• 450 g Flour
• 1 tsp Cinnamon powder
• 2 tsp Gingerbread spice
• 1 tsp Lemon zest
• 1 Egg
• 1 tsp Potash
• 2 tbsp Rum
• 150 g Plum jam or prune jam
• 200 g dark chocolate
• 3 tbsp Whipping cream

Instructions

1. 1. Place butter pieces, honey, and sugar in a pot.
2. 2. Heat the mixture while stirring constantly.
3. 3. Stir until the sugar has completely dissolved.
4. 4. Transfer the warm mixture to a large mixing bowl.
5. 5. Let the mixture cool down in the bowl.
6. 6. Add the almonds, 400 g of flour, all spices, and the egg to the cooled mixture.
7. 7. Mix everything thoroughly using a hand mixer with a dough hook.
8. 8. Check the consistency of the dough.
9. 9. If the dough seems too dry, add a little more flour.
10. 10. Place the saltpeter (a leavening agent) into a small bowl.
11. 11. Stir the saltpeter with the rum until smooth.
12. 12. Add the rum-saltpeter mixture to the dough.
13. 13. Continue kneading the dough until it shines.
14. 14. Knead until the dough no longer sticks to your hands.
15. 15. Cover the bowl with plastic wrap.
16. 16. Place the bowl in the refrigerator.
17. 17. Let the dough rest in the refrigerator overnight.
18. 18. Preheat your oven to 180°C with fan setting.
19. 19. Dust a work surface with flour.
20. 20. Roll out the dough on the floured surface.
21. 21. Aim for a dough thickness of 0.4 cm.
22. 22. Cut out heart shapes from the dough.
23. 23. Warm the prune jam slightly.
24. 24. Set aside half of the heart shapes.
25. 25. Place a small dollop of jam on each remaining heart.
26. 26. Leave a border free around the jam.
27. 27. Cover each filled heart with a second heart.
28. 28. Press the edges of the hearts firmly together.
29. 29. Place the hearts in the preheated oven.
30. 30. Bake the hearts for 15 to 20 minutes.
31. 31. Roughly chop the chocolate.
32. 32. Place the chocolate pieces and the cream in a heatproof bowl.
33. 33. Place the bowl over a pot with hot, but not boiling, water (water bath).
34. 34. Melt the chocolate with the cream.
35. 35. Remove the bowl from the water bath.
36. 36. Let the chocolate mixture cool down to lukewarm.
37. 37. Take the baked hearts out of the oven.
38. 38. Let the hearts cool down as well.
39. 39. Dip the hearts through the chocolate mixture using a praline fork.
40. 40. Let the excess chocolate glaze drip off.
41. 41. Place the hearts on a cake rack.
42. 42. Let the hearts dry on the rack.

Nutrition per serving

• kcal: 448
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 65 g