This thick, cakelike cookie is a specialty of Nuremberg and one of the most popular in Germany. It’s honey-sweetened, full of spices, citron and almonds and often topped with a hard confectioners’ sugar glaze. Lebkuchen has been made for centuries and often baked in decorative molds to shape the cookie into intricate designs.
- 5 large eggs
- 1¼ cup packed brown sugar
- ¼ cup honey
- 1 teaspoon quality pure vanilla extract
- 2 cups ground almonds (almond meal)
- 2 cups ground hazelnuts (hazelnut meal)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 3 teaspoons Lebkuchengewürz (Homemade or sometimes Amazon carries it)
- 4 ounces candied lemon peel (I highly recommend homemade)
- 4 ounces candied orange peel (I highly recommend homemade)
- Backoblaten, either 70mm or 90mm
- Blanched whole almonds cut in half lengthwise
For the Chocolate Glaze:
- 3 ounces quality dark or milk chocolate
- 1 tablespoon coconut oil (or oil of choice – do not use butter)
Directions: Place chocolate and oil in a small bowl and microwave, stirring occasionally, until melted. Use immediately. If glaze becomes firm, reheat in the microwave.
For the Sugar Glaze:
- 1 cup sifted powdered sugar
- 3 tablespoons water
Directions: Place sugar and water in a small bowl and stir until smooth.
- Preheat the oven to 300 degrees F.
- Toss the candied lemon and orange peel with about ¼ of all-purpose flour to keep it from sticking together and then pulse in a food processor until finely minced. Set aside.
- In a large mixing bowl, beat the eggs until foamy. Add the sugar, honey and vanilla extract and beat until combined.
- Add the ground almonds and hazelnuts, salt, baking powder, Lebkuchengewürz, and candied lemon and orange peels and stir vigorously until thoroughly combined. (You can use a stand mixer fitted with the paddle attachment and beat for about 2 minutes).
- Scoop the mixture onto the Backoblaten, smoothing down the top and leaving just a slight space around the edges. Set them on a lined cookie sheet.
- Bake on the middle rack of the oven for 25-28 minutes. Remove the cookie sheet and allow to cool completely.
- Once cooled, place a wire rack over a cookie sheet (to catch the drippings). Dip half the Lebkuchen in the chocolate glaze and half in the sugar glaze, letting the excess drip back into the bowl and then place the Lebkuchen on the wire rack. Arrange 3 almonds on each Lebkuchen while the glaze is still wet. Let the Lebkuchen dry completely until the glaze is hardened.
- Keep stored in an airtight container.
- Makes about 35 if using 70mm Backoblaten and about 25 if using 90mm Backoblaten.