Liegnitzer Bomben

These honey cake-like cookies are filled with dried fruits, nuts, and spices, and then coated with a chocolate glaze. For the best flavor, store the frosted cookies in airtight containers for a week before serving.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 336 Calories

Ingredients

• 4 cups all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 ¼ cups white sugar
• 2 tablespoons water
• 1 teaspoon lemon zest
• 5 tablespoons unsweetened cocoa powder
• ¾ cup confectioners' sugar
• 1 pinch ground cinnamon
• 2 ½ teaspoons baking powder
• 1 tablespoon all-purpose flour
• 6 tablespoons milk
• 1 pinch ground cloves
• 3 eggs, lightly beaten
• ¾ cup chopped candied citron
• 1 pinch ground mace
• ¾ cup chopped almonds
• ¾ cup dried currants
• 1 pinch ground cardamom
• 1 tablespoon chopped almonds
• 4 tablespoons hot water
• 1 tablespoon dried currants
• 9 tablespoons butter
• 14 ounces honey
• 3 tablespoons chopped candied citron
• 1 ¼ cups apricot jam

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease muffin pans for 24 cookies.

Step 2

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.

Step 3

Sift together the 4 cups plus 1 tablespoon of flour, 5 tablespoons of cocoa powder, and the baking powder.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.