Description
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
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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.
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Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
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Preheat the Oven:
- Preheat your oven to 320°F (160°C). Line baking sheets with parchment paper if not using Oblaten.
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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.
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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.
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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.
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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.