Lebkuchen
User Reviews
5
Lebkuchen
Description
The Lebkuchen recipe combines traditional baking ingredients including honey, dark molasses, and brown sugar to create a rich, moist cookie dough flavored with a blend of warm spices such as nutmeg, cinnamon, cloves, and allspice. Chopped raisins and toasted slivered almonds provide texture and complementary flavors. The dough is chilled to firm it up, which helps prevent excessive spreading during baking.
The cookies are rolled out and cut into rectangles before baking until golden brown, offering a tender yet structured texture. After baking, a lemon glaze made from egg white, lemon juice, lemon zest, powdered sugar, and a pinch of salt is brushed on while the cookies are still warm, adding a tangy sweetness and slight sheen.
Lebkuchen are typically stored in an airtight container at room temperature for up to two weeks or refrigerated for longer storage. The recipe yields 24 cookies and can be doubled for gift-giving or freezing. Variations to the raisins and almonds are possible, including alternatives like dried cranberries or chocolate chips for personal preference.
Ingredients
For the cookies:
- 1 egg
- 3/4 cup brown sugar
- 1/2 cup honey
- 1/2 cup dark molasses (see note 1)
- 3 cup all-purpose flour sifted
- 1 1/4 teaspoons ground nutmeg
- 11/4 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon cloves ground
- 1/4 teaspoon ground allspice (see note 2)
- 1/2 cup almonds see note 3, slivered
- 1/2 cup raisins finely chopped (see note 4)
For the glaze:
- 1 egg slightly beaten (see note 5, white
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- salt
- 1 1/2 cups powdered sugar
Instructions
To make the cookies:
- In a stand mixer fitted with the paddle attachment on medium speed, or by hand using an electric mixer, beat egg until frothy. Add brown sugar and beat until fluffy. Reduce speed to low and stir in honey and molasses.
- Sift together flour, nutmeg, cinnamon, baking soda, ground cloves, and allspice. With stand mixer speed on medium-low, slowly add flour mixture and mix well. Stir in almonds and raisins. Cover bowl and chill for 2 hours or overnight.
- Preheat oven to 350 degrees. Grease two rimmed baking sheets well. On a floured surface, roll out dough to 1/4-inch thick. Cut dough into 3 1/2-inch by 2-inch rectangles and space 12 evenly apart on each baking sheet. Bake until golden brown, about 12 minutes. Remove from oven and cool on rack.
To make the glaze:
- In a small bowl, combine 1 beaten egg white with lemon juice, lemon zest, a pinch of salt, and powdered sugar. While cookies are still warm, brush with lemon glaze.
Notes
- Dark molasses adds a bittersweet depth common in gingerbread cookies.
- Make your own allspice blend with cinnamon, nutmeg, and cloves if not available.
- Roasting slivered almonds enhances their nuttiness; roast at 325°F for 5–10 minutes.
- Soak raisins in warm water to plump them before adding, then pat dry.
- Egg white glaze can be substituted with pasteurized whites or meringue powder.
- Store cookies airtight at room temperature up to 2 weeks or refrigerate up to 2 months.
- Chill dough at least 2 hours or up to 4 days before baking to control spreading.
- Yield: 24 cookies; double batch to share or freeze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 36mg | 2% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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