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Lebkuchen

Traditional gingerbread cookies infused with warm spices, candied citrus, and ground almonds. Finished with a light glaze for a soft and chewy holiday treat.

39 minMediumServes 24110 cal/serving

GermanDessertOvenVegetarianHalal-friendlyDairy-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

Ingredients

  • 1/2 cup honey
  • 1/2 cup dark brown sugar
  • 1 large egg, beaten
  • 2 cups all-purpose flour, sifted
  • 1 cup ground almonds
  • 2 tsp lebkuchen spice
  • 1/2 tsp baking soda
  • 1/3 cup candied orange peel, finely minced
  • 1 cup powdered sugar, sifted
  • 2 tbsp lemon juice

Instructions

  1. 1

    Warm 1/2 cup honey and 1/2 cup dark brown sugar in a saucepan over medium heat until dissolved, then cool slightly.

  2. 2

    Whisk in 1 large beaten egg until smooth.

  3. 3

    Stir in 2 cups sifted all-purpose flour, 1 cup ground almonds, 2 tsp lebkuchen spice, 1/2 tsp baking soda, and 1/3 cup finely minced candied orange peel to form a soft dough.

  4. 4

    Scoop dough balls onto a lined baking sheet and bake at 350F for 12 to 14 minutes.

  5. 5

    Whisk 1 cup sifted powdered sugar and 2 tbsp lemon juice together, then brush the glaze over warm cookies.

Questions

Can I make Lebkuchen gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Lebkuchen keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Lebkuchen?

Yes. As written it serves 24. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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