Lebkuchen

Name: Lebkuchen
Cook time: 10 min
Total time: 10 min
Yield: 18 cookies
Ingredients: 3 c all purpose flour, plus some for kneading; 1 1/4 tsp freshly grated nutmeg; 1 1/4 tsp cinnamon; 1/2 tsp cloves, ground; 1/2 tsp allspice, ground; 1/2 tsp cardamom, ground; 1/4 tsp ginger powder; 1/2 tsp anise seed; 3/4 c ground almonds; 1 large egg; 3/4 c brown sugar, firmly packed; 1/2 c honey; 1/2 c molasses; GLAZE; 1 c powdered sugar; 2 Tbsp water; 1 Tbsp lemon juice, fresh

By Marsha Gardner
@mrdick1950

A special Cookie grandma only made at Christmas. Oh, how we looked forward to them.

Rating:

★★★★★ 1 vote5

Serves:

18 cookies

Cook:

10 Min

Ingredients

3 c

all purpose flour, plus some for kneading
1 1/4 tsp

freshly grated nutmeg
1 1/4 tsp

cinnamon
1/2 tsp

cloves, ground
1/2 tsp

allspice, ground
1/2 tsp

cardamom, ground
1/4 tsp

ginger powder
1/2 tsp

anise seed
3/4 c

ground almonds
1 large

egg
3/4 c

brown sugar, firmly packed
1/2 c

honey
1/2 c

molasses
GLAZE
1 c

powdered sugar
2 Tbsp

water
1 Tbsp

lemon juice, fresh
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How to Make Lebkuchen

Step-by-Step

Preheat the oven to 350°F.

Grease two baking sheets or line them with parchment paper.

Sift together the flour, nutmeg, cinnamon, cloves, cardamom, ginger, anise seed and allspice. Set aside.
Beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.

Beat in the honey and molasses until thoroughly combined.

On low speed, stir in the flour mixture and ground nuts until just combined.
Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed.

Wrap the dough in plastic wrap and chill until firm, about 2 hours or overnight.

On a well-floured surface, roll out the dough into a 9×12-inch rectangle. Cut the dough into 18 3×2-inch rectangles. Bake for 10-12 minutes.
Transfer the cookies to a wire rack and let cool. Whisk together the confectioner’s sugar, water and lemon juice and brush or spread on top of the cookies.

Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.