Chocolate Lebkuchen

[nverland]

Chocolate Lebkuchen
Total Time Prep: 1 hour + cooling Bake: 15 min. + cooling Makes about 1-1/2 dozen

Ingredients

1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
Dash salt
1/3 cup cold butter, cubed
3 tablespoons water
1 teaspoon vanilla extract

TOPPING:
1/4 cup butter, softened
1/4 cup sugar
1 large egg
1 tablespoon canola oil
2/3 cup quick-cooking oats
1/2 cup all-purpose flour
1/3 cup ground almonds
1/3 cup ground hazelnuts
1/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon each ground cloves, cardamom and allspice
1/4 cup finely chopped candied lemon peel
1/4 cup finely chopped candied orange peel

GLAZE:
6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed

Directions

In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball.
On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool.
For topping, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels.
Drop a rounded tablespoonful of topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool.
In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.