Lebkucken are a German spice cookie. Traditionally available at Christmas time, they contain cloves, cinnamon, nutmeg, citrus peel. Is your mouth watering yet? They are great with a cup of coffee, tea or a cold glass of milk. Lebkuchen are very dunkable. Yum!!! By the way, any leftover lebkuchen is great crumbled over vanilla ice cream. Heavenly!
My husband and I recently took these to a party. They went over very well. Some made their way to work. By the way, lebkuchen freeze well, another plus of this wonderful cookie.
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Lebkuchen vs Honigkuchen
Lebkuchen are a close relative of Honigkuchen or "honey cakes". These were popular in ancient Egypt and Rome. Honey was considered a sacred food. The more contemporary origins of lebkuchen go back to the Middle Ages. They were first introduced to the town of Ulm around 1296. From there they traveled to Nuremberg.
Monks baked them in the late 1300's. People enjoyed them with strong ale. Believe it or not this odd combination was a digestive aid. No, I didn't make this up. Cloves have been a stomach soother since antiquity. These little "spicy" gems were often known as "pfeffer kuchen" or pepper cakes because of all the spices in them. You see, pepper was a collective name for all stomach-friendly spices.
The many spices in lebkuchen made them expensive, one of the reasons why they were only made at Christmas time. Spices in the Middle Ages were extremely expensive. For the most part, only wealthier homes could afford them. In order to have access to spices, one had to live in urban trading areas. Nuremburg was one.
You will notice that one of the ingredients in my lebkuchen recipe is citrus peel. You can buy it at the grocery store or make it. Although this creates an extra step, it is well worth it for the pop of flavor! Citrus peel stores well in your refrigerator.
So let's do a quick tutorial on making quick candied orange peel for this recipe. I really love this recipe from Fine Cooking for quick candied orange zest.
Steps by step photos to make candied orange peel
- Use a zester
that pulls ⅛ inch strands, pull all the zest from 3 oranges. See the zester in the photo. ( Do not use micro planer zester or a vegetable peeler. The micro planer will not pull off strands and the vegetable peeler takes off some of the white bitter pith. You only want the outer skin and no pith.) - Bring a 2 quart saucepan to a boil and drop in the zest peels, boil for 5 minutes. Drain off the water and repeat. After the second boiling set the peels aside.
- In a saucepan add ¼ cup of water and ½ cup of granulated sugar and heat on medium until all the sugar dissolves while stirring continuously. Add the peels and stir until the mixture is thick and coats the peels.
- Drain any excess syrup and spread the peels in a chilled bowl. They will be ready to mince for the recipe once they have cooled. You need a ¼ cup and the flavor it adds to the cookies is amazing! You can store the candied peels in the fridge for about 3 months.
that pulls ⅛ inch strands, pull all the zest from 3 oranges. See the zester in the photo. ( Do not use micro planer zester or a vegetable peeler. The micro planer will not pull off strands and the vegetable peeler takes off some of the white bitter pith. You only want the outer skin and no pith.)
Step by step photos to make Lebkuchen cookies
- Preheat your oven to 350°F and have 3 cookie sheets with parchment paper ready.
In a heat proof bowl beat together the eggs and sugar over a pan of simmering water. - Beat with a whisk until the mixture is foamy. Remove the bowl from the heat and beat an additional two minutes.
- In a large bowl have your all purpose flour and cocoa powder sifted and well combined.
- Add the spice mixture and combine.
- Add the minced candied orange peels and stir. ( Don't worry if they seem to clump at this step.)
- Add the almond meal and stir well.
- Add the egg and sugar mixture.
- Stir until it forms a dough. If it seems a bit loose add a little more flour.
- Using a small cookie scooper, drop the dough onto the parchment.
- Bake 15 minutes or until you see just a slightly darker edge on the cookie. Remove from the oven and let them cool on the parchment on a wire rack before trying to lift them off the paper.
- For the white and milk chocolate frosting: Place the one type of chocolate in a heat proof bowl over a pan of simmering water and stir until melted. Dip the cookies into the melted chocolate.
- While the chocolate is still hot, sprinkle with some coarse sugar to decorate.
Tips on Ingredients
- Flour - This recipe calls for all purpose flour and almond flour.
- Sugar - Standard granulated sugar works best for these cookies.
- Cocoa Powder - I like to use a good quality organic cocoa powder.
- Cinnamon - I use organic ground cinnamon. I think the The best comes from Vietnam.
- Cloves and Cardamom - I grind these fresh with a coffee grinder dedicated to just grinding spices. The fresh ground cloves and cardamom will make a huge difference in flavor.
- Nutmeg - I use whole nuts and shave them with a microplane. Again, this makes a huge difference in flavor.
Frequently Asked Questions
-
- How long can I freeze lebkuchen cookies? You can freeze them in an airtight container with freezer paper between layers of cookies. Be sure they are completely cooled before storing. They will store nicely for up to 6 months. This is a great cookie to make in advance for Christmas.
- Do I have to refrigerate the cookies? No, you do not. You can store these in an airtight container at room temperature for about a week.
- Can I store the cookie dough? No, these need to be baked right away after mixing up the dough.
This recipe for German cookies has been adapted from the book Bake by Edward Gee
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📖 Recipe
Lebkuchen Cookie Recipe
Ingredients
- 3 eggs
- 1 cup sugar
- ⅓ c flour all purpose
- 2 teaspoon unsweetened cocoa powder
- 1 teaspoon cinnamon
- ¼ teaspoon cardamon ground
- ½ teaspoon cloves ground
- ¼ teaspoon nutmeg
- 1 ¾ c almond meal finely ground almonds or almond flour
- ¼ c candied orange peel finely minced
Decoration:
- 4 oz semisweet chocolate chips
- 4 oz white chocolate chips
- 1 tablespoon sugar large sugar crystals for sprinkling
Instructions
- Preheat oven to 350°F
- Line 3-4 baking sheets with parchment paper
- Place eggs and sugar in a heatproof bowl on top of a saucepan of simmering water.
- Beat with a whisk until thick and foamy.
- Remove bowl from pan and continue to beat for an additional two minutes.
- In a large bowl, sift flour, and cocoa powder. Add in the spices, almond flour and orange peel.
- Slowly add the egg mixture and mix well until you have a uniform dough. If the dough is a bit loose a little more flour.
- Using a cookie scooper, drop small mounds onto the parchment sheets.
- Press down lightly on the mounds.
- Bake for approximately 15 minutes.
- Cool on wire racks.
- While the cookies are baking, place chocolate chips on two separate bowls, each over a pan of simmering water. Stir gently until thoroughly melted.
- Using tongs, dip each cookie into the melted chocolate, alternating in order to end up with equal amounts of each color. Sprinkle with sugar crystals.
Notes
- How long can I freeze lebkuchen cookies? You can freeze them in an airtight container with freezer paper between layers of cookies. Be sure they are completely cooled before storing. They will store nicely for up to 6 months. This is a great cookie to make in advance for Christmas.
- Do I have to refrigerate the cookies? No, you do not. You can store these in an airtight container at room temperature for about a week.
- Can I store the cookie dough? No, these need to be baked right away after mixing up the dough.
Alex - Funky Jungle says
I love Lebkuchen, so I'll have to try this recipe. Thanks for sharing! Pinned it for later.
Stopping by from the Monday linkup, have a great week 🙂
Sandi magle says
These sound nummy, and very traditional. The chocolate frosting should add a bit of richness, will have to try your version, Thanks, Sandi
Analida says
Thanks Sandi. They are great. They freeze well too!
Analida says
Thanks for pinning Alex. Let me know if you try them.
Dee Dee (My Midlife Kitchen) says
I love lebkuchen, or any German dessert for that matter. I grew up eating really good, traditional German treats (thanks, Gram!), and when we moved to Germany many years ago I fell in love with it all over again. What I enjoy most is that European sweets (most of them anyway) aren't TOO sweet. They have the perfect mix of sweet, spice, and other basics that just sing. Ah, now I need a glass of gluhwein to go with a plateful of these cookies! :o)
Analida says
Gluhwein! go for it. 🙂
Yes, European sweets aren't overly sweet. They are perfectly balanced.
Sandra says
I LOVE these! Thank you for sharing this recipe, I wait all year long for the local import store to get their shipment of Christmas goodies in because they carry a cookie very much like this. Don't the Germans have the BEST cookies?
Analida says
Hi Sandra! yes, the Germans have awesome cookies.
Denise Wright says
I love all the spices you use in these cookies! Cardamon is becoming one of my favorite spices. It reminds me of my aunt who has passed. She used to drink Turkish coffee with cardamon. These look delicious.
Analida says
Thanks Denise. yes, cardamon is a pretty cool spice!! I've had Turkish coffee with cardamon, it's really tasty.
Sherry says
I haven't had these cookies in a long time. They look so good! Thanks for sharing with us at Merry Monday:-)
Analida says
You are welcome Sherry!
Winnie says
I've never tasted such cookies, but I'd definitely like to!
They look VERY NICE and delicious.
Analida says
Thank you! 🙂
Kristen @ A Mind Full Mom says
My dad used to talk about his great grandma making these for him. I will have to give them a go for him. Thanks for sharing
Analida says
Oh, please try them. They are not hard to make.
Joy @ Joy Love Food says
I'm a big fan of spice cookies, these sound fantastic, love the melted chocolate on top too!
Erika says
I just baked them in a pie tin for lack of cookie sheets. I left the almond a bit bigger and added flour. Turned out like a biscotti cake. Delicious!!!!
Analida says
🙂 glad they turned out!!!
Cathy says
These cookies look delicious! I love spice cookies!
Cathy
Analida says
Yes, they are very good cookies. 🙂
Claire says
You know, just reading the recipe I could smell these biscuits! What I don't understand is how there could ever be any left over to freeze!
Analida says
LOL! you are right, how could there be leftovers? 🙂
Kim~madeinaday says
These looks o great! Yum! Thanks for linking up to Merry Monday! Yummed! Have a great week!
Kim
Mrs Major Hoff says
My husband and I love lebkuchen. We ate a ton in Nuremburg and brought some home, but they didn't last long! Glad to have found your recipe!
Analida says
Now you can make them anytime. Glad to hear you love Lebkuchen. 🙂
Angelina says
oh yum! I love lebkuchen but have never made my own. Is Almond meal the same as almond flour?
Analida says
Hi Angelina. Technically they are the same though slightly different. Almond meal is usually ground fine, but the almonds still have their skins. Almnd flour is ground finer, and made from blanched almonds. Hope this helps.
Beth (OMG! Yummy) says
These are beautiful Analida! I want to eat my computer screen!
Analida says
LOL Beth!!! I am now hungry for lebkuchen too!
laura@motherwouldknow says
I've heard about lebkuchen but never made them. This version looks simple as well as delicious. I am a huge fan of spices in holiday baking, so these would be a natural for me. Plus icing 🙂
Analida says
Hi Laura, yes, do give them a try. They are easy to make, and so delicious. I was just thinking that I should make some soon. 🙂
Emily says
What kind of flour do I need?
Analida says
Hi Emily,
I use all purpose flour and also almond flour.
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Rosemarie says
These are delicious! Tks.
Kaylyn says
I’m hoping to make this this year after trying Bahlsen Contessa cookies! They were so addictive that I knew I had to track them down. I noticed wi the ones I had they seem to have a powdered sugar glaze in the outside (Chocolate on the bottom) and I was wondering if you ever tried making them that way.
Also, will a coarser sugar, like turbinado, ruin it?
Analida says
Hi Kaylyn, I have never used the powdered sugar glaze for these but that sounds great and would also add a nice sweetness to the spice! I only use the course sugar to sprinkle on the chocolate. The homemake orange peel is so worth making for these cookies and adds a really nice punch of flavor. Enjoy!
Gwynn Galvin says
These cookies are so delicious with the perfect amount of sugar and spice! And I love the hint of orange flavor too!
Analida says
Thanks Gwynn! We love making these at Christmas!
Jamie says
This is such a great-looking cookie, looks amazingly delicious and very yummy! Indeed, a perfect treat for this Christmas festivity! Kids are going to love and enjoy eating these!
Analida says
Thanks Jamie! These freeze well to so you can make them ahead of your Christmas parties!