Print

Traditional German Lebkuchen

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lebkuchen is a traditional German Christmas cookie, similar to gingerbread but softer and more cake-like. It’s made with nuts, warm spices, and candied citrus, often baked on a thin wafer base (Oblaten) and topped with a glaze or chocolate coating.

Ingredients

Scale
  • 5 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3/4 cup honey
  • 1 cup ground hazelnuts
  • 1 cup ground almonds
  • 1/2 cup candied orange peel, finely chopped
  • 1/2 cup candied lemon peel, finely chopped
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 30–40 Oblaten wafers (70mm diameter) or baking wafers (optional)

For the Glaze (optional):

  • 1 cup powdered sugar
  • 2–3 tablespoons water or lemon juice

For the Chocolate Coating (optional):

  • 5 oz dark or milk chocolate, melted

Instructions

  1. Prepare the Dough:

    • In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Add the honey and mix well.
    • Stir in the ground hazelnuts, ground almonds, chopped candied orange and lemon peel, cinnamon, ginger, cloves, nutmeg, baking soda, and salt. The dough will be sticky.

  2. Chill the Dough:

    • Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

  3. Preheat the Oven:

    • Preheat your oven to 320°F (160°C). Line baking sheets with parchment paper if not using Oblaten.

  4. Form the Cookies:

    • Scoop about 1-2 tablespoons of dough onto each Oblaten wafer, spreading it out to the edges. If you’re not using wafers, simply place scoops of dough onto the parchment-lined baking sheet and shape into rounds.

  5. Bake the Cookies:

    • Bake for 20-25 minutes, until the edges are lightly browned but the centers are still soft. Let the cookies cool on the baking sheet.

  6. Glaze or Coat the Cookies (Optional):

    • For a glaze, mix powdered sugar with water or lemon juice to a thick but pourable consistency. Brush over each cooled cookie.
    • For a chocolate coating, dip the cooled cookies into melted chocolate, allowing excess to drip off. Let the glaze or chocolate set completely.

  7. Serve and Store:

    • Once set, store Lebkuchen in an airtight container. These cookies improve in flavor over time and can last for several weeks.

Notes

  • Storage: Lebkuchen can be stored in an airtight container at room temperature for up to a month. They may soften over time; add a piece of apple to the container to help maintain softness.
  • Variations: Substitute half of the honey with molasses for a deeper flavor, or add a splash of rum to the glaze for a festive touch.

Find it online: https://recipe.ukfinda.com/traditional-german-lebkuchen/