Description
Authentic German Lebkuchen, also known as Elisenlebkuchen, are traditional soft gingerbread cookies bursting with flavors of spices, citrus peel, nuts, and honey.
Ingredients
Scale
- 5 large eggs
- 1 1/4 cup packed brown sugar
- 1/4 cup honey
- 1 teaspoon quality pure vanilla extract
- 2 cups almond flour
- 2 cups hazelnut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 teaspoons Lebkuchengewürz (German spice mix)
- 1/4 cup all-purpose flour (to coat candied peel; gluten free flour can be substituted)
- 4 ounces candied lemon peel
- 4 ounces candied orange peel
- Backoblaten (either 70mm or 90mm) or white communion wafers (substitute for Backoblaten)
- Blanched whole almonds cut in half lengthwise
- 3 ounces quality dark or milk chocolate
- 2 teaspoons coconut oil (or oil of choice; do not use butter)
- 1 cup sifted powdered sugar
- 3 tablespoons water or milk
Instructions
- Set your oven to 300 degrees Fahrenheit (about 150 degrees Celsius) and allow it to reach temperature for even baking.
- Toss the candied lemon and orange peels with approximately 1/4 cup all-purpose flour to prevent sticking, then pulse them in a food processor until finely minced. Set aside this aromatic mixture for incorporation into the dough.
- In a large mixing bowl, beat the eggs until foamy. Add the brown sugar, honey, and vanilla extract, continuing to beat until the mixture is fully combined and smooth.
- Add almond flour, hazelnut flour, salt, baking powder, Lebkuchengewürz, and the processed candied peels to the wet mixture. Stir vigorously or use a stand mixer with paddle attachment to beat for about 2 minutes until thoroughly combined. The dough should be moist but scoopable; if too thin, add a bit more almond or hazelnut flour.
- Scoop portions of the mixture onto each Backoblaten or communion wafer, smoothing the tops and leaving a slight margin around the edges. Arrange these on a cookie sheet lined with parchment paper or a silicone baking mat.
- Place the cookie sheet on the middle rack and bake for 25-30 minutes until the Lebkuchen are set and lightly firm to touch. Remove from oven and allow to cool completely on the sheet.
- For the chocolate glaze, melt the chocolate with coconut oil in a microwave-safe bowl, heating in short bursts and stirring to smoothness. For the sugar glaze, stir sifted powdered sugar with water or milk until smooth and pourable.
- Set a wire rack over a cookie sheet to catch drips. Dip half of the cooled Lebkuchen halfway into the chocolate glaze and the other half into the sugar glaze, letting excess drip off. Return each glazed cookie to the wire rack. While still wet, press three almond halves onto each cookie for decoration.
- Allow the glazes to fully harden and the Lebkuchen to dry before storing.
- Store in an airtight container. These cookies keep for several weeks and their flavor improves as they age.
Notes
- Perfect for Christmas.
- Moist and aromatic treats.
- Can be decorated with almonds for a festive touch.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg