|100 g||MorgenStund' (do not cook)|
|200 g||ground almonds|
|150 g||raw cane sugar|
|3 tsp||lebkuchen spices|
|1 large pinch||Weinstein baking powder|
|approx. 4 tbsp||orange juice|
|grated lemon zest from a bio lemon|
|thin baking wafers|
Mix the MorgenStund', lebkuchen spices, almonds and baking powder together in a bowl. Cream the eggs together with sugar and salt in another bowl. Add the grated lemon zest, orange juice and the MorgenStund' mixture and fold in. Lay out baking paper on a baking tray and spread the baking wafers on it. Now heap 1 – 2 well-filled teaspoons of the MorgenStund' mixture on to the wafers. Shape into round, smooth lebkuchen with your fingers. Make sure to leave a bit of space around the edges.
Leave the MorgenStund' lebkuchen to rest for about an hour before baking, and allow to cool after baking.
Bake the MorgenStund' lebkuchen in the preheated oven for about 20 minutes at 150 °C.