Easy German Lebkuchen Recipes

AUTHENTIC GERMAN LEBKUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.
• Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.
• Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.
• Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.

EASY GERMAN LEBKUCHEN RECIPE

Steps:

• Combine the ground spices in a small bowl or jar.
• Cover and set aside.
• This recipe makes a little more spice mix than you need for these cookies. Feel free to add more spice mix to the cookies if you'd like a stronger flavor.
• Wash oranges and lemons.
• Zest the citrus using a microplane.
• Heat water and sugar in a small saucepan over medium high heat.
• Add zest and stir.
• Bring to a low boil and simmer for 10 minutes.
• Strain out the liquid and let the candied zest cool in a small bowl.
• Cover with plastic wrap and store in the fridge until you're ready to use it.
• This recipe will likely make a little more candied zest than you need for these cookies. Feel free to add more if you'd like a stronger flavor.
• Use a food processor to grind the almonds and hazelnuts until they're like crumbs. (But be careful that you don't grind so long that they turn into nut butter! It's ok if you have some larger nut chunks.They don't all have to be the same size.) Set ground nuts aside.
• Add the brown sugar, Lebkuchen Spice Mix, baking powder, and salt to a mixing bowl (or the food processor or the bowl of a stand mixer). Mix with a whisk or spoon until combined
• Add the candied zest and mix again.
• Add the nuts and mix.
• Add the spice mix and stir.
• And then add the honey and mix again.
• Whisk the eggs in a small bowl, then add the eggs to the dough and mix again.
• The dough should be pretty thick at this point.
• At this stage you can cover the dough with plastic wrap and let it chill in the fridge for 12 to 24 hours. Or you bake your cookies right away.
• When you're ready to bake your cookies, pre-head your oven to 325F/160C.
• Place the Oblaten wafers on a lined baking tray (if using).
• If using the 70mm size, spoon 2 tablespoons dough onto the middle of each wafer. If your dough immediately flattens out and spills out over the wafer, add more ground nuts (try grinding another 1/4 to 1/2 cup).
• Ideally you want the baked cookies to cover the entire wafer while keeping a domed shape. You can use lightly damp fingers to gently spread the dough towards the edge of the Oblaten. I just barely spread the dough towards the edges.
• For the cookies you want to eat plain (no glaze), you can press almonds into the dough at this stage. I totally forgot to do that so my plain cookies are very plain (still tasty, though)!
• Bake the cookies for 20-22 minutes or until the edges are browned. Let the cookies cool on a wire rack.
• Add powdered sugar, water, vanilla extract, and rum extract (optional) to a small bowl and mix until there are no lumps. Adjust powdered sugar and water as needed. The sugar glaze in the recipe below should be enough to glaze half of the cookies, so double it if you want to use it for all of the cookies.
• Chop the dark chocolate and add a bit of oil (vegetable, coconut, etc). Slowly melt the chocolate in the microwave on 15-20 second intervals or in a double boiler on stove (or place a glass bowl over a saucepan that has simmering water it in). Stir frequently. When 3/4 of the chocolate has melted, simply keep stirring to melt the rest. If you want all of your cookies to have a chocolate glaze, double the recipe.
• Use a pastry brush to apply the sugar or chocolate glaze to the top of the cookies. You can also dip the cookies in the glaze (I found it easiest to use the pastry brush).
• Add almonds (whole blanched, slivered or sliced) to decorate the top of the cookies before glaze sets.
• Let the glaze dry on the cookies for 12-24 hours. Store in an airtight container with wax paper between layers of cookies. They'll keep for at least a couple weeks, longer in the freezer.

GERMAN LEBKUCHEN

Steps:

• In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
• To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.

LEBKUCHEN

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts., Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned., For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners' sugar. Spread over warm bars. Cool completely in pan on a wire rack.

EASY GERMAN LEBKUCHEN

Steps:

• •Preheat oven to 350°F.
• •Grease a 15 X 10 X 1-inch baking sheet.
• •In large mixer bowl, beat egg and oil. Add brown sugar and beat well.
• •Add honey and molasses. Mix well.
• •Mix together flour, pumpkin pie spice, and baking soda. Add to egg mixture and beat till well mixed.
• •Stir in almonds and candied fruit and peel. Dough will be very thick.
• •Spread in baking pan. Use back of spoon to spread, dipping spoon in water so that dough doesn't stick to spoon.
• •Bake for 15 - 23 minutes or until done.
• •with a sharp knife, score into bars immediately upon removing from oven by just cutting through the top crust.
• •With mixer, in small bowl, beat egg white, powdered sugar and lemon juice until smooth.
• •Spread icing over warm bars. Decorate with candied fruit. Cool completely.
• •Cut through completely at the score marks to cut into individual bars.

LEBKUCHEN

Steps:

• Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.
• Heat oven to 180C/fan160C/gas 4. Using your hands, roll dough into about 30 balls, each 3cm wide, then flatten each one slightly into a disk. Divide the biscuits between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 15 mins, then cool on a wire rack.
• To ice the biscuits, mix together the icing sugar, egg white and 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and spread with the back of a knife. Leave to dry out in a warm room.