Lebkuchen

How to Make Lebkuchen

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1. Warm the honey, brown sugar and butter in a small saucepan over low heat, stirring, until melted and smooth. Cool for 10 minutes.

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2. Mix the flour, ground almonds, spices, baking powder, candied peel and lemon zest in a large bowl.

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3. Beat the egg into the cooled honey mixture, pour it into the dry ingredients and stir to a sticky dough. Wrap and chill for at least 2 hours.

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4. Heat the oven to 175°C / 350°F (155°C / 310°F fan) and line two baking trays with baking parchment.

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5. With wet hands, roll the dough into 24 balls and flatten each into a 5 cm round about 1 cm thick, spacing them 4 cm apart on the trays.

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6. Bake for 12 to 14 minutes, until firm at the edges and golden brown. The centres will feel slightly soft.

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7. Whisk the icing sugar with the lemon juice until smooth. Brush the glaze over the warm lebkuchen and cool on a wire rack until set.

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Tips for Making Lebkuchen

• Do not skip the chilling time. The dough is very sticky when it is warm, and resting lets the flour take up the honey so you can shape it.
• Use wet hands to shape the dough. It clings less to damp skin, and it also keeps the surface of the cookies smooth.
• Give them time to soften. Lebkuchen taste better after a few days in a tin, when they turn soft and chewy and the spices mellow.

What to Serve with Lebkuchen

• Mulled wine
• Hot spiced tea
• Coffee

Storing & Reheating Lebkuchen

Keep in an airtight tin for up to 4 weeks, with a slice of apple or bread in the tin to keep them soft. Freezes for 3 months.

Lebkuchen FAQ: Common Questions

Lebkuchen Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.