How to Make Authentic Lebkuchen (German Spiced and Glazed Cookies)
Lebkuchen (pronounced as LAYB-koo-khen) are delicious glazed biscuits typical of Germany, especially Nuremberg, but also some areas of Alto Adige. Prepared with a soft and spiced dough, enriched with dried fruit and candied fruit, lebkuchen are then glazed and decorated: fragrant and irresistible, you can buy them at the famous German Christmas markets.
To make them at home, simply blend the candied orange and citron with honey in a mixer bowl, then transfer the resulting mixture to a bowl with the eggs, previously beaten with granulated sugar, the soft butter cut into cubes, a mixture of spices, the almond flour and the espresso coffee and then distribute the prepared mixture on a food wafer. Once baked at 390°F/200°C for less than 15 minutes, you can choose whether to enjoy the sweets plain, or cover them with a water and dark chocolate glaze and then garnish them, as desired, with colored sugar sprinkles, candied cherries, peeled almonds and chopped dried fruit.
These delicious biscuits have a circular shape of about 7 cm and can be cooked on a wafer base, as in the version proposed here, or directly on a baking tray lined with baking paper. If you like, you can replace the almonds with walnuts or hazelnuts, or you can make them with wholemeal or gluten-free flours.
Great for a snack or after a meal, lebkuchen can be put in a bag and given to friends and family during the holidays. We have flavored them with an aromatic mix of star anise, cinnamon, cardamom, nutmeg, cloves and coriander powder, but you can also use your favorite spices.
What is Lebkuchen?
Lebkuchen, Germany's iconic spiced cookies, have a rich history dating back to the Middle Ages. Originally created by monks in Franconia around the 13th century, these honey-sweetened treats were infused with exotic spices like cinnamon, cloves, and ginger, which were prized commodities brought to Europe through trade. The city of Nuremberg became a renowned center for Lebkuchen production in the 14th century, thanks to its location on major spice trade routes and its ample supply of honey from local forests.
Nuremberg’s Elisenlebkuchen, known for its high nut content and absence of flour, remains one of the most famous and prized varieties. Traditionally baked on thin wafer bases (Oblaten), Lebkuchen range from soft and chewy to crisp and crunchy, with many coated in chocolate or glazed with sugar icing. Today, these festive cookies are a beloved symbol of German Christmas markets, blending centuries of tradition with holiday cheer.
Lebkuchen Vs. Gingerbread
Lebkuchen, a German specialty, is typically softer, denser, and more cake-like than traditional gingerbread, which is often firmer and used to create shaped cookies or gingerbread houses. Unlike gingerbread, Lebkuchen incorporates a higher proportion of nuts, such as almonds or hazelnuts, and uses honey as a primary sweetener, giving it a moist, chewy texture. Lebkuchen also features a broader spice profile, often including cinnamon, cloves, nutmeg, and cardamom, while gingerbread primarily emphasizes ginger and cinnamon. Furthermore, Lebkuchen is traditionally baked on thin wafer bases (Oblaten) and sometimes glazed or coated in chocolate, enhancing its distinct character.
Pro Tips for The Best Lebkuchen Cookies
- Opt for fresh, high-quality spices and natural honey to enhance the flavor and aroma of the cookies.
- Allow the dough to rest for several hours or overnight. This helps the flavors meld together and improves the texture of the Lebkuchen.
- If available, use traditional wafer bases (Oblaten) to maintain authenticity and prevent sticking. They also give the cookies a classic texture.
- If the dough feels too dry, add a small amount of water or honey to keep it pliable and prevent cracking during baking.
- Use a wet spoon or your hands to form smooth, even rounds. This helps the cookies bake uniformly.
- Brush on the sugar glaze while the cookies are still warm for a smooth, glossy finish. For chocolate-covered varieties, wait until the cookies are completely cooled before dipping.
- Lebkuchen improves with age. Store them in an airtight container for a few days to develop their signature soft texture and deep flavor.
Can I Make These Cookies Ahead of Time?
Yes, Lebkuchen can be made ahead of time! In fact, they often taste better after a few days as the flavors deepen and the texture softens. Store them in an airtight container at room temperature for up to 2 weeks. Glaze or decorate just before serving for the freshest appearance.
Do Lebkuchen Freeze Well?
Yes, Lebkuchen freeze well! Place the cooled cookies in a single layer on a baking sheet to freeze, then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw them at room temperature and glaze or decorate after thawing for the best results.
How to Store Lebkuchen Cookies
Lebkuchen can be stored at room temperature, inside a tin box or in an airtight container, for 1 week.
Ingredients
How to Make Lebkuchen Cookies
Blend the peeled almonds in a mixer bowl with 100grams of granulated sugar and a pinch of salt; then transfer the resulting flour into a small bowl.
Blend the peeled almonds in a mixer bowl with 100grams of granulated sugar and a pinch of salt; then transfer the resulting flour into a small bowl.
Pour the candied orange and citron and honey into a blender. Also add 1 tbsp of powdered almonds and blend everything well.
Pour the candied orange and citron and honey into a blender. Also add 1 tbsp of powdered almonds and blend everything well.
Place the resulting mixture in a bowl and set aside.
Place the resulting mixture in a bowl and set aside.
Beat the eggs with the remaining granulated sugar in a bowl.
Beat the eggs with the remaining granulated sugar in a bowl.
Add the candied fruit and honey mixture and the soft butter cut into cubes to the light and frothy mixture obtained.
Add the candied fruit and honey mixture and the soft butter cut into cubes to the light and frothy mixture obtained.
Continue to work with the whisks at minimum speed until you obtain a creamy and well-mixed mixture.
Continue to work with the whisks at minimum speed until you obtain a creamy and well-mixed mixture.
Finish with the sifted all-purpose flour, chopped almonds, baking soda, spice mix and espresso coffee.
Finish with the sifted all-purpose flour, chopped almonds, baking soda, spice mix and espresso coffee.
Mix carefully with a spatula, then cover with a sheet of cling film and leave to rest in the fridge for 30 minutes.
Mix carefully with a spatula, then cover with a sheet of cling film and leave to rest in the fridge for 30 minutes.
Once the time has passed, place 1 wafer base on a scale and place 30 grams of dough in the center.
Once the time has passed, place 1 wafer base on a scale and place 30 grams of dough in the center.
As they are ready, transfer the cookies onto a baking tray lined with parchment paper a few centimeters apart from each other.
As they are ready, transfer the cookies onto a baking tray lined with parchment paper a few centimeters apart from each other.
Spread the dough well on the surface with the back of a teaspoon taking care to leave 1/2 cm from the edge, and cook in a static oven already heated to 390°F/200°C for about 13 minutes. When they are golden and fragrant, take the cookies out of the oven and let them cool completely.
Spread the dough well on the surface with the back of a teaspoon taking care to leave 1/2 cm from the edge, and cook in a static oven already heated to 390°F/200°C for about 13 minutes. When they are golden and fragrant, take the cookies out of the oven and let them cool completely.
Finely chop the dark chocolate and let it melt, in the microwave or in a bain-marie, together with a spoonful of seed oil.
Finely chop the dark chocolate and let it melt, in the microwave or in a bain-marie, together with a spoonful of seed oil.
Dip 1/3 of the cookies in the melted chocolate, taking care not to cover the wafer base.
Dip 1/3 of the cookies in the melted chocolate, taking care not to cover the wafer base.
Let the excess icing drip off.
Let the excess icing drip off.
Arrange the glazed cookies on a rack, decorate them as desired with chopped hazelnuts, colored sugar sprinkles, candied cherries and peeled almonds and let them dry at room temperature.
Arrange the glazed cookies on a rack, decorate them as desired with chopped hazelnuts, colored sugar sprinkles, candied cherries and peeled almonds and let them dry at room temperature.
In a bowl, mix the icing sugar with about 4tbsp of water until you obtain a smooth glaze.
In a bowl, mix the icing sugar with about 4tbsp of water until you obtain a smooth glaze.
Dip a portion of the cookies into the water glaze, decorate them with colored sugar pearls and a sprinkling of chopped hazelnuts and leave them to dry on a rack.
Dip a portion of the cookies into the water glaze, decorate them with colored sugar pearls and a sprinkling of chopped hazelnuts and leave them to dry on a rack.
Enjoy!
Enjoy!
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