Lebkuchen recipe: the authentic German Christmas biscuit, soft and aromatic, with spices and honey. Easy to prepare and delicious
Lebkuchen: traditional German Christmas biscuits, soft and aromatic, with spices, perfect and tasty
Recipe for 4 people.
Classic (no restrictions)
Preparation: 00:45 + rest time for the dough in the fridge
Intermission: 00:15
TOOLS
1 cutting board(s), 1 pan(es), 1 colander(s), 1 baking tray(s) (or more), 1 rolling pin, 1 rack (optional)
EQUIPMENT
conventional + processor
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Lebkuchen Ingredients – Liquid Dough:
– 250 g of honey
– 80 g of cane sugar
– 40 g of unsalted butter
– 1 large egg(s), beaten
Lebkuchen Ingredients – Dry and Aromatic Pasta:
– 300 g of wheat flour
– 50 g of cocoa powder
– 1 teaspoon(s) of chemical baking powder
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of clove powder
– 1/2 teaspoon nutmeg, grated
– 1/2 teaspoon(s) of powdered ginger
– salt to taste (pinch)
– lemon to taste (zest)
– 60 g of chopped raw almonds without skin (or raw Brazil nuts)
– 50 g of candied orange peel
Ingredients for the frosting (optional):
– 150 g of icing sugar
– 2 tablespoons hot water – (adjust to obtain a thick consistency) (or lemon)
PREPARATION:
- Separate all ingredients and utensils for the recipe.
- Wash and dry the lemon, remove the zest – being careful not to reach the white part of the peel – and set it aside on absorbent paper.
- Work the almonds or Brazil nuts until they are reduced into micro pieces, without turning them into flour. Stir occasionally to prevent them from releasing oil.
- On a cutting board, chop the candied orange peel.
PREPARATION:
Net mass:
- In a saucepan, heat the honey, brown sugar and butter until the sugar melts, without boiling.
- Allow to cool until warm (about 30°C).
- Add the egg to the cooled honey mixture and mix well.
Dried and aromatic pasta:
- Sift the flour, cocoa, baking powder, spices and salt into a bowl.
- Mix with lemon zest, chopped almonds or Brazil nuts, and chopped candied orange peel.
Preparation of the dough:
- Add the liquid ingredients to the dry mixture and mix until a smooth dough forms.
- If necessary, add more flour to obtain a dough that does not stick to your hands.
- Wrap the dough in cling film and place in the refrigerator for at least 3 hours.
For roasting:
- Preheat the oven to 180°C.
- Line one or more baking trays with baking paper.
- Remove the dough from the refrigerator and place it between sheets of baking paper or cling film. If necessary, lightly flour it to prevent it from sticking.
- Using a rolling pin, roll out the dough, leaving it about 0.5 cm thick.
- Cut the biscuits with cutters into the desired shapes and reuse the leftover dough for new cuts.
- Arrange on the baking tray(s), leaving space between the biscuits to prevent them from sticking together during baking.
- Place in the preheated oven and bake for 10-15 minutes, or until the edges are lightly browned (be careful with the oven to avoid drying out).
- Remove from the oven and leave to cool on a wire rack (optional).
Icing (optional):
- Mix the icing sugar with lemon juice or water until you get a thick consistency.
- Decorate the cooled biscuits and leave them to dry.
FINALIZATION AND ASSEMBLY:
- Before serving lebkuchen: German Christmas cookiethe ideal is to keep it in an airtight container for 2 or 3 days, to intensify the flavor as the spices rest.
- Cookies can be stored for up to 2 weeks in airtight containers.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
