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recipe_641_9059421

Lebkuchen

German Lebkuchen (Elisenlebkuchen) is well known around the world as a traditional holiday dessert. Featuring honey and molasses, warm spices, and candied fruit, this one-of-a-kind treat harkens back to the spice trade and “honey cakes” commonly enjoyed in monasteries.

German Lebkuchen (Elisenlebkuchen) is well known around the world as a traditional holiday dessert. Featuring honey and molasses, warm spices, and candied fruit, this one-of-a-kind treat harkens back to the spice trade and "honey cakes" commonly enjoyed in monasteries.
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Lebkuchen
Lebkuchen

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$2.89

Summary
    1 oz. Crystallized Ginger
    2 tsp. Cinnamon Ground - Korintje
    1 tsp. Ginger - Ground
    1 tsp. Cloves - Ground
    1 tsp. Nutmeg - Ground
    1 cup heavy cream
    1 Tbsp. white vinegar
    4 cups unbleached all-purpose flour
    1/2 cup almond flour
    2 Tbsp. candied orange peel, minced
    2 Tbsp. candied lemon peel, minced
    1 tsp. baking soda
    ½ tsp. salt
    1 cup dark brown sugar
    ½ cup vegetable shortening
    ¼ cup molasses
    ¼ cup honey
    1/3 cup blanched almonds (halved)
    2 ½ cups confectioners' sugar
    5 Tbsp. water
    Prep Time
    30 mins.
    Total Time
    45 mins.
    Cook Time
    15 mins.
    Yield
    30 cookies
    PREHEAT oven to 325°F.
    IN a small bowl, stir cream & vinegar together. Set aside for 30 mins., or until thickened.
    FINELY chop Crystallized Ginger (or process in a food processor) & place in a medium bowl. Add flour, almond flour, candied orange & lemon peel, Cinnamon, Ginger, Cloves, Nutmeg, baking soda, & salt.
    IN a separate bowl, beat brown sugar, shortening, honey, & molasses until, light & fluffy.
    ADD cream mixture & beat until well blended, then add dry ingredients until combined.
    LINE one or two baking sheets with parchment paper & roll dough into balls, keeping 2-3 inches apart & pressing down as you place on paper.
    PLACE several almonds on top in a star pattern & gently press into the dough.
    BAKE at 325°F for 15 mins. If baking two sheets together, swap racks halfway.
    REMOVE cookies from oven & cool.
    WHISK confectioners sugar & water in a small bowl. Dip the cookies into the glaze, top side down, & place on a cookie rack to let glaze harden.
    SERVE or store in an air-tight container for several days.
    Optional: Toast almonds prior to placing on cookies by baking at 350°F for 10 mins.
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