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GermanAuthentic Cuisine

Lebkuchen

Serves 4 to 6 Dessert vegetarian, Desserts, Christmas

Lebkuchen

Lebkuchen, a beloved Christmas treat from Nuremberg, fills the air with the warm, inviting scent of spices at festive markets. This home version captures that charm, blending butter or clarified butter with a well-judged pinch of salt, creating a recipe that invites a second helping without apology. The tradition of making Lebkuchen at home is cherished, with each family adding their touch to this classic sweet.

The texture is a delightful balance of soft and chewy, with a flavor profile that dances between the earthy sweetness of honey and the vibrant notes of candied citrus peel. The Lebkuchen spice mix weaves a tapestry of warmth, making each bite a comforting embrace of cinnamon, cloves, and nutmeg. Perfectly paired with a hot cup of tea or mulled wine, these cookies are a sweet reminder of the festive season.

Ingredients

  • 250 ghoney
  • 100 gsugar
  • 100 gbutter
  • 2eggs
  • 400 gflour
  • 2 tbspLebkuchen spice mix
  • 1 tspbaking powder
  • candied citrus peel — chopped

Method

  1. Begin by placing 250 g of honey, 100 g of sugar, and 100 g of butter in a medium saucepan. Heat the mixture over low heat, stirring constantly until the sugar has dissolved and the butter has melted completely. The mixture should be smooth and glossy, with no visible sugar granules. Remove from heat and let it cool slightly, just until it's warm to the touch.
  2. While the honey mixture cools, crack 2 eggs into a large mixing bowl and beat them lightly. Once the honey mixture has cooled enough not to cook the eggs, pour it into the bowl with the eggs, stirring continuously to combine. This gradual mixing ensures the eggs integrate smoothly without scrambling.
  3. In a separate bowl, combine 400 g of flour, 2 tablespoons of Lebkuchen spice mix, and 1 teaspoon of baking powder. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a sticky dough forms. The dough should be well-combined and slightly sticky but manageable.
  4. Chop the candied citrus peel finely and fold it into the dough. Ensure the pieces are evenly distributed throughout the dough to provide consistent flavor in every bite. The dough should now have a slightly fragrant aroma from the spices and citrus.
  5. Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper. Using your hands, shape the dough into small, round balls, about the size of a walnut, and place them on the prepared baking sheet, leaving some space between each.
  6. Bake the Lebkuchen in the preheated oven until they are a rich golden brown and have a slightly firm texture when pressed lightly, about 12-15 minutes. The aroma of spices should fill your kitchen, indicating they are nearly done.
  7. Allow the Lebkuchen to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they should have a soft, chewy texture with a slightly crisp exterior. Serve at room temperature to enjoy the full depth of flavors.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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