Chocolate Lebkuchen

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, room temperature
• 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

1. 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.
2. 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.
3. For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
4. Drop 1 rounded tablespoon 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.
5. 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.

Chocolate soufflé