Lebkuchen (German Spice Nut Cookies)
Also called Elisenlebkuchen, Nürnberger Lebkuchen, Nuremberg gingerbread
Soft, flourless German Christmas cookies of ground almonds and hazelnuts, honey, spice and candied peel, baked on thin wafers and glazed.
- Makes
- about 20 cookies
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Dough
Glaze
Method
Beat the eggs (3), light brown sugar (200 g¾ cup + 3 tbsp) and honey (21 g1 tbsp) for about 5 minutes, until thick and pale.
Fold in the ground almonds (200 g), ground hazelnuts (100 g), the Candied Orange Peel, the zest, the spices, the baking powder (2 g½ tsp) and the salt. Rest 30 minutes so the nuts soak up the liquid.
Lay the Oblaten on lined baking sheets. Spread a heaped tablespoon of the mixture on each, about ½ inch (1 cm) thick, doming it slightly and keeping it just inside the edge.
Leave them uncovered at room temperature for 1 hour so the tops dry a little; it helps them hold their shape.
Heat the oven to 325°F (160°C) and bake 15 to 20 minutes, until set and lightly browned but still soft in the middle. Cool on a rack.
Melt the dark chocolate (150 g) with the neutral oil (4.5 g1 tsp) and brush or spread it over the tops. Let it set.
Notes
- Oblaten are thin edible wafers sold for Lebkuchen in German shops and online. Without them, bake on parchment.
- Sugar glaze. Instead of chocolate, brush with 100 g powdered sugar mixed with 2 tbsp lemon juice while the cookies are still warm.
- Keeping. In a tin, they stay soft for weeks. A slice of apple in the tin, changed every few days, keeps them from drying out.