Lebkuchen

prep time:: 30 minutes + overnight
total time:: plus 1 hour

Makes 5 dozen

Connie Reeves

A gingerbread-type cookie with tart frosting

ingredients

Honey Mixture

1 egg
3/4 c packed brown sugar
1/2 c dark molasses
1/2 c honey
3 T brandy (or 1-1/2 T brandy and 1-1/2 T Triple Sec)
1 tsp lemon juice
1/2 tsp grated lemon or orange zest

Flour Mixture

4 c flour
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 c sliced almonds
1/4 c chopped citron, 1/4 c chopped candied orange or lemon peel (2 of the 3)

Lemon Glaze

1-2 egg whites
1 1/2 T fresh lemon juice
dash of salt
2 1/4 c sifted confectioner’s sugar

directions

Prepare honey mixture

Beat egg until light in medium-sized bowl. Add brown sugar and beat until light and fluffy. Stir in molasses, honey, brandy, lemon juice, and zest. Beat thoroughly and set aside.

Prepare lebkuchen dough

In separate bowl, stir together flour, baking soda, ginger, cloves, cinnamon, and cardamom. Blend into honey mixture. Stir in almonds, citron/orange/lemon peel. Refrigerate dough overnight.

Bake lebkuchen

1
Preheat oven to 350 degrees. Divide dough in half. On lightly floured pastry board, roll each half to 1/3-inch thickness. Cut into 3x2-inch cookies.
2
Bake on greased cookie rack for 10 minutes. Allow to cool slightly in pan, then remove to rack.

Prepare lemon glaze

While cookies are baking, prepare Lemon Glaze. In small bowl, combine egg whites, lemon juice, salt, and confectioner’s sugar. Mix well. Brush cookies with glaze while warm.

notes

Derek's high school German teacher passed out this recipe along with other German recipes, and after all our years of living in Germany, I was delighted to get it. I made this for many years afterwards. It is a close approximation to German lebkuchen.

Source: Patuxent High School