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Lebkuchen is a traditional German baked Christmas treat, somewhat resembling gingerbread. Lebkuchen can be rectangular or round. Our recipe calls for Oblaten (wafers) on the bottom that will give them a rounded shape. Enjoy!
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon anise seed
- 1/2 teaspoon coriander
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
- 1/3 cup blanched whole almonds, toasted (and a few extra untoasted for decorating)
- 1/3 cup blanched hazelnuts, toasted
- 1/3 cup diced candied orange peel
- 1/3 cup diced candied lemon peel
- 3 oz almond paste, crumbled into small pieces
- 1/3 cup apricot jam
- 3 large eggs
- 3/4 cup packed light brown sugar
- 1/2 cup plus 3 tablespoons confectioner’s sugar
- 2 tablespoons whole milk
- 18 Oblaten
- Whisk flour, baking powder, salt and spices.
- In a food processor, pulse almonds and hazelnuts until finely chopped. Add candied fruit peels and pulse until finely chopped.
- Add almond paste to nut and fruit mixture and combine. Then add jam. Add eggs and brown sugar. Add flour mixture. Once mixture is dough-like, transfer to an airtight container and refrigerate overnight.
- Preheat oven to 325 degrees. Place Oblaten on a baking sheet and drop approximately 1/4 cup of dough on each. Spread dough to the edges of the Oblaten keeping a slightly higher center. Place almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
- Whisk confectioner’s sugar and milk, and brush over cooled cookies. Let stand until set.