Authentic German Lebkuchen
The ultimate comfort food, Authentic German Lebkuchen are spiced cookies that bring warmth and nostalgia to your holiday season. With hints of citrus and rich spices, these easy-to-make cookies will leave your taste buds craving more. Perfect for sharing or enjoying on your own, make a batch tonight!
Equipment
- Food Processor
- Cookie Sheet
- Wire Rack
- Backoblaten
Ingredients
- 5 large Eggs
- 1.25 cups Packed brown sugar
- 0.25 cups Honey
- 1 teaspoon Quality pure vanilla extract
- 2 cups Almond flour
- 2 cups Hazelnut flour
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 3 teaspoons Lebkuchengewürz
- 4 ounces Candied lemon peel
- 4 ounces Candied orange peel
- 0.25 cups All-purpose flour (for coating)
- 1 Backoblaten either 70mm or 90mm
- Blanched whole almonds (cut in half lengthwise)
- 3 ounces Quality dark or milk chocolate for the chocolate glaze
- 2 teaspoons Coconut oil (or oil of choice) do not use butter
- 1 cup Sifted powdered sugar for the sugar glaze
- 3 tablespoons Water or milk to create the glaze consistency
Instructions
- Preheat your oven to 300 degrees F.
- Toss the candied lemon and orange peel with about 1/4 cup of all-purpose flour to prevent them from sticking. Pulse in a food processor until finely minced. Set aside.
- In a large mixing bowl, beat the eggs until foamy. Add brown sugar, honey, and vanilla extract, and beat until combined.
- Incorporate the almond flour, hazelnut flour, salt, baking powder, and Lebkuchengewürz into the mixture. Stir until thoroughly combined.
- If the mixture is too wet to scoop, add more almond or hazelnut meal to reach a better consistency.
- Scoop the mixture onto the Backoblaten, smoothing down the tops, and place on a lined cookie sheet.
- Bake on the middle rack for 25 to 30 minutes until firm to touch and lightly golden.
- Once baked, cool completely on a wire rack.
- Dip half of each cookie in the chocolate glaze and the other half in the sugar glaze. Let excess drip back into the bowl.
- While the glaze is still wet, arrange 3 almonds on top of each cookie.
- Let the cookies dry completely until the glaze hardens. Store in an airtight container.
Notes
- Storage: Keep cookies in an airtight container for several weeks.
- Freezing: Can freeze cooled cookies in a freezer-safe container.
- Pairing: Great with coffee or tea.
- Decorating: Try adding sprinkles or different nuts.
- Substitutions: Use a gluten-free flour blend if needed.
- Test for Doneness: Cookies should be firm to touch and golden.