📝 About This Recipe
Originating from the medieval monasteries of Franconia, Lebkuchen is the crown jewel of German holiday baking. These 'Elisen' style cookies are the highest quality variety, gluten-free by tradition because they rely on a rich base of toasted nuts and aromatic spices rather than flour. Each bite offers a moist, chewy texture bursting with citrus peel, honey, and a warming spice blend that captures the very essence of a European Christmas market.
🥗 Ingredients
The Nut Base
- 250 grams Hazelnuts (finely ground)
- 250 grams Almonds (finely ground)
- 5 large Eggs (at room temperature)
- 250 grams Brown Sugar (packed)
Aromatics and Spices
- 100 grams Candied Lemon Peel (Zitronat) (minced into a paste-like consistency)
- 100 grams Candied Orange Peel (Orangeat) (minced into a paste-like consistency)
- 3 tablespoons Lebkuchengewürz (Spice Mix) (blend of cinnamon, cloves, allspice, cardamom, ginger, and nutmeg)
- 2 tablespoons Honey (mild blossom honey)
- 50 grams Marzipan (grated or crumbled)
- 1 piece Lemon Zest (freshly grated)
- 1/4 teaspoon Salt (fine sea salt)
Assembly and Glaze
- 30 pieces Backoblaten (Wafer Papers) (70mm diameter rounds)
- 200 grams Dark Chocolate Couverture (60-70% cocoa)
- 1 cup Powdered Sugar (for sugar glaze option)
- 2 tablespoons Lemon Juice (for sugar glaze option)
- 1/2 cup Blanched Almonds (halved, for decoration)
👨🍳 Instructions
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1
Begin by finely mincing the candied lemon and orange peel. For the best texture, pulse them in a food processor with a tablespoon of the sugar until they form a sticky, fine paste; large chunks will ruin the delicate mouthfeel.
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2
In a large bowl or stand mixer fitted with the whisk attachment, beat the 5 eggs with the brown sugar and salt for about 5-8 minutes until the mixture is pale, thick, and nearly doubled in volume.
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3
Gently fold in the honey, grated marzipan, and lemon zest into the egg mixture until well combined.
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4
In a separate bowl, whisk together the ground hazelnuts, ground almonds, and the Lebkuchengewürz spice blend to ensure the spices are evenly distributed.
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5
Switch to a spatula and fold the nut mixture and the minced candied peels into the wet ingredients. The batter should be thick, heavy, and very sticky.
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6
Cover the bowl with plastic wrap and let the dough rest in the refrigerator for at least 2 hours, or ideally overnight. This allows the nuts to hydrate and the spices to bloom.
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7
Preheat your oven to 160°C (320°F) and line two large baking sheets with parchment paper.
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8
Place the Backoblaten (wafer papers) on the baking sheets. Using an ice cream scoop or two spoons, place a mound of dough (about 3 tablespoons) onto the center of each wafer.
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9
With a damp finger or a small offset spatula, smooth the dough to the edges of the wafer, leaving it slightly mounded in the center (about 1.5cm thick).
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10
Bake for 20-25 minutes. The Lebkuchen are done when the edges are firm but the centers still feel soft to the touch. Do not overbake, or they will lose their signature moisture.
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11
Remove from the oven and let them cool completely on a wire rack. While cooling, prepare your glazes.
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12
For the chocolate version: Melt the couverture in a double boiler. Dip the cooled cookies face down into the chocolate or brush it on. Decorate with almond halves while wet.
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13
For the sugar glaze version: Whisk powdered sugar and lemon juice until smooth. Brush onto the cookies while they are still slightly warm for a translucent, crackly finish.
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14
Allow the glazes to set completely (this may take several hours) before storing.
💡 Chef's Tips
Always use fresh, high-quality nuts; if possible, toast whole hazelnuts and grind them yourself for superior flavor. If you cannot find 'Lebkuchengewürz', make your own using 2 parts cinnamon to 1/2 part each of cloves, ginger, and cardamom. Don't skip the resting period for the dough; it's essential for the structural integrity of the flourless base. Store the finished Lebkuchen in a tin with a slice of apple; the moisture from the apple keeps the cookies soft for weeks. Avoid using the fan/convection setting on your oven if possible, as it can dry out the exterior too quickly.
🍽️ Serving Suggestions
Serve alongside a steaming mug of Glühwein (German mulled wine) for the authentic experience. Pair with a strong dark roast coffee or an Earl Grey tea in the afternoon. Arrange on a festive 'Bunter Teller' (colorful plate) with walnuts, satsumas, and marzipan potatoes. Lightly warm a glazed Lebkuchen and serve with a dollop of unsweetened whipped cream for a decadent dessert. These make wonderful gifts when wrapped in cellophane and tied with a red silk ribbon.