Lebkuchen

Name: Lebkuchen
Prep time: 35 min
Cook time: 26 min
Total time: 61 min
Yield: 22
Ingredients: Eggs (approximately 2) 3.5 oz; Sugar 0.8 cup; Walnut kernels 2 ¼ cups; Candied orange 2.5 oz; Candied citron 2.5 oz; Acacia honey 1 ½ tbsp; Vanilla bean ½; Cinnamon powder 2 tsp; Lemon peel to taste; Wafer paper round with a diameter of 70 mm 22; Cinnamon powder ½ tsp; Cloves powdered ½ tsp; Powdered coriander ½ tsp; Cardamon ½ tsp; Nutmeg ½ tsp; Star anise powdered ½ tsp; Dark chocolate at 52% 3.5 oz; Vegetable oil 1 spoonful; Peeled almonds to taste; Candied cherries to taste; Powdered sugar 0.6 cup; Rum 1 tsp; Red wine 1 tsp

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197

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 197
Carbohydrates g 21.5
of which sugars g 21.2
Protein g 3.2
Fats g 10.8
of which saturated fat g 1.82
Fiber g 1.8
Cholesterol mg 18
Sodium mg 10

Difficulty: Easy
Prep time: 35 min
Cook time: 26 min
Makes: 22 pieces
Cost: Average

PRESENTATION

Recipe by
Leyla Farella

Lebkuchen is a treat that just screams Christmas in Germany, especially in Nuremberg down in Bavaria. Folks there have been making these German gingerbread cookies for ages, and you’ll spot them piled up at all the festive markets. And look, what makes the traditional lebkuchen special is their spiced flavor—think cinnamon, cloves, and nutmeg, mixed with nuts and candied fruit. The original "Elisenlebkuchen" doesn’t use any flour or yeast, so every bite comes out extra moist and chewy. And you'll find a bunch of different versions, too. Some are dipped in a thick chocolate coating, others covered with a sweet punch glaze, and some just stay plain so the aromas can really shine. It’s the kind of lebkuchen recipe that feels both old-school and fancy—pretty simple—but it has that warm, festive vibe that makes everyone happy during the holidays.

Big batches of homemade lebkuchen make awesome gifts. People in Germany love to wrap them up as little surprises for friends or neighbors. I mean, even though these are called Christmas cookies, there’s something about the tender middle and the crunchy edge that makes them pretty addictive any time of year. And look, that lebkuchen spice mix is the real secret—once it starts baking, you get that sweet, spicy smell that fills the whole kitchen. For sure. Plus, because you can choose between chocolate, glaze, or just plain, everybody gets the kind they like. Some regions in Germany have their own tweaks, swapping out certain nuts or adding more citrus peel for a brighter, tangy kick.

Sharing a plate of these at the table or handing out a tin as a present is a tradition that really brings people together. Really. For anyone who’s into holiday baking or just loves snacking on something a little bit special, this is one recipe that makes the season feel extra cozy and a bit more magical. Imagine sitting by the fire, enjoying these cookies with a warm drink—it’s the perfect way to show the holiday spirit. Seriously good.

INGREDIENTS

197

Calories per serving

Ingredients for 22 cookies: Eggs 3.5 oz (100 g) - (approximately 2); Sugar 0.8 cup (160 g); Walnut kernels 2 ¼ cups (270 g); Candied orange 2.5 oz (70 g); Candied citron 2.5 oz (70 g); Acacia honey 1 ½ tbsp (30 g); Vanilla bean ½; Cinnamon powder 2 tsp (5 g); Lemon peel to taste; Wafer paper 22 - round with a diameter of 70 mm

for the spice mix: Cinnamon powder ½ tsp; Cloves ½ tsp - powdered; Powdered coriander ½ tsp; Cardamon ½ tsp; Nutmeg ½ tsp; Star anise ½ tsp - powdered

for the chocolate coating: Dark chocolate 3.5 oz (100 g) - at 52%; Vegetable oil 1 spoonful

for decoration: Peeled almonds to taste; Candied cherries to taste

for the punch glaze: Powdered sugar 0.6 cup (70 g); Rum 1 tsp; Red wine 1 tsp

Preparation

How to prepare Lebkuchen

To prepare the lebkuchen, place the shelled nuts and half of the sugar (80 g) into a mixer 1. Pulse intermittently to obtain powdered nuts with some coarser pieces 2. Pour into a bowl and set aside. Place the candied orange, candied citron, and honey into the mixer 3.

Blend, then add 1 tablespoon of chopped nuts 4 to help with the process. Set aside 5. Also, prepare the spice mix: place the cinnamon, ground cloves, coriander, cardamom, nutmeg, and star anise into a small bowl. Mix briefly 6. This mix is available ready-made in Germany, known as "lebkuchen spice mix".

Crack two whole eggs into a bowl, add the remaining sugar, and the seeds from half a vanilla pod 7. Beat with an electric mixer until you get a frothy mixture 8. Add the chopped nuts 9,

the candied fruit 10, the spice mix 11, and 5 g of cinnamon 12.

Add the grated zest of ¼ of a lemon 13 and mix the dough 14. Take 30 g of the mixture 15.

With slightly damp hands, create a ball 16 and place it in the center of a 2.75-inch wafer. Press it lightly 17 and shape it to leave a free edge of about 0.2 inches. Continue this way until all the dough is used. Place the cookies on a baking sheet lined with parchment paper 18.

Bake in a preheated static oven at 392°F for 13 minutes, until the edges are golden. Then remove them from the oven 19 and wait for the Lebkuchen to cool slightly and firm up before removing them from the baking sheet. Meanwhile, continue with the second batch. Once ready, you can choose to serve them plain or glazed with chocolate or punch. We show you how to make a mixed version. For the chocolate version: chop the chocolate with a knife 20, transfer to a saucepan, add 1 tablespoon of oil 21

and melt it in a double boiler 22. Then transfer it to a small bowl. Take a cookie and dip the base in the chocolate 23, shake it slightly to let the excess glaze drip off 34

and place it on a rack with the chocolate side facing up 25. While the chocolate is still soft, you can decorate the cookies with half a candied cherry and/or some almonds 26. For the punch glaze version: pour the powdered sugar into a bowl and add 1 tablespoon of Rum 27

and 1 tablespoon of red wine 28. Mix briefly until you get a smooth glaze 29. Take a Lebkuchen and dip the base in the glaze 30,

then shake gently to remove the excess glaze and place it on a rack with the glaze side facing up 31. Let the cookies dry 32, and serve them 33.

Storage

Lebkuchen can be stored in a tin box for 2-3 weeks. Freezing is not recommended.

Tip

Nuremberg Lebkuchen can vary in size: 3.5 inches, 2.75 inches, and 2 inches. We have suggested the 2.75-inch version, but you can also use 2-inch wafers: in this case, you will need 15 grams of dough to make your cookie, and you will get a total of 44 smaller Lebkuchen.

Instead of nuts, you can also use almonds or hazelnuts, or create a more delicate version with half nuts and half almonds, respecting the same quantity indicated in the recipe.

Instead of the punch glaze, you can use a simple water glaze, replacing the Rum and red wine with the same amount of room temperature water.

For the translation of some texts, artificial intelligence tools may have been used.