German
Lebkuchen
Nuremberg-style honey spice cookies rich with nuts, candied citrus, wafers, and a thin sugar glaze.
24 servings · 45 minutes prep · 18 minutes cook
Ingredients
Main
- 1 cup
- 1/2 cup
- 4 tbsp
- 2 cups
- 1 cup
- 1/2 cup
- 1/2 cup
- 1/2 cup
- 2 whole
- 2 tsp
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- 1/2 tsp
- 1/4 tsp
- 1/2 tsp
- 1/2 tsp
- 24 whole, 2 3/4-inch
- 1 cup
- 2 tbsp
Directions
Method
- Warm the honey, brown sugar, and butter over low heat just until melted. Cool for 15 minutes.
- Mix the hazelnuts, almonds, flour, candied orange peel, candied lemon peel, cinnamon, ginger, cloves, cardamom, coriander, anise, baking powder, and salt.
- Beat the eggs into the cooled honey mixture, then stir into the dry ingredients until sticky and evenly hydrated. Cover and rest in the refrigerator for 24 hours.
- Heat the oven to 325F. Set the baking wafers on parchment-lined sheet pans and mound the dough on top, smoothing each portion into a low dome.
- Bake until the cookies are set at the edges but still soft in the center, 15-18 minutes.
- Stir the powdered sugar with the water to make a thin glaze, brush it over the warm lebkuchen, and cool completely.
