Authentic German Lebkuchen
User Reviews
5
Authentic German Lebkuchen
Description
Authentic German Lebkuchen are classic spiced cookies featuring almond and hazelnut meals as their base, enriched with honey, brown sugar, and a blend of spices known as Lebkuchengewürz. The dough incorporates finely chopped candied lemon and orange peel coated in flour to prevent clumping, providing bursts of citrus flavor within the tender batter. The cookies are baked on Backoblaten or white communion wafers, which act as thin bases, ensuring a moist yet structured cookie.
Baked slowly at 300°F, these cookies develop a soft texture and deep flavor without drying out. The inclusion of both ground almond and hazelnut meal gives the cookies a nutty richness and chewy structure. Once cooled, they can be finished with either a smooth chocolate glaze made from melted dark chocolate and coconut oil or a clear or opaque sugar glaze made from powdered sugar and water or milk. Almond halves can be used decoratively on top before glazing.
Lebkuchen are often enjoyed during festive seasons and pair well with tea or coffee. Their moist crumb and complex spice profile make them suitable for gifting or holiday gatherings. The recipe highlights the use of homemade spice blends and candied peels for more authentic flavor and texture.
Ingredients
- 5 egg large
- 1 1/4 cup brown sugar packed
- 1/4 cup honey
- 1 teaspoon vanilla extract quality pure
- 2 cups almond meal
- 2 cups hazelnut meal
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 teaspoons Lebkuchengewürz
- Lebkuchengewürz STRONGLY recommended), click link for recipe, homemade
- 4 ounces candied lemon peel
- 4 ounces candied orange peel
- 1/4 cup all-purpose flour can substitute gluten free, to coat the candied peel
- lemon peel click link (STRONGLY recommended instead of store-bought!, homemade
- orange peel click link (STRONGLY recommended instead of store-bought!, homemade
- Backoblaten either 70mm or 90mm
- white communion wafers (these can be substituted for Backoblaten)
- almonds blanched, whole, cut in half lengthwise
- For the Chocolate Glaze:
- 3 ounces dark chocolate or milk chocolate, quality
- 2 teaspoons 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 powdered sugar sifted
- 3 tablespoons water use water for a clear glaze or milk for an opaque glaze; substitute some heavy cream for the milk for an even more opaque/whiter glaze, or milk
- Directions: Place sugar and water in a small bowl and stir until smooth.
Instructions
- Preheat the oven to 300 degrees F.
- Toss the candied lemon and orange peel with about 1/4 cup 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). The mixture will be wet but if it is too thin to scoop onto the oblaten add some more almond or hazelnut meal.
- 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 25-30 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. Will keep for several weeks and the flavor improves with time.Makes about 35 if using 70mm Backoblaten and about 25 if using 90mm Backoblaten.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35lebkuchen, depending on oblaten size
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1elisenlebkuchen | |
| Calories | 175kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 34mg | 1% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
