Lebkuchen Cookies Recipe

Name: Lebkuchen Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup candied orange peel; 1/4 cup candied lemon peel; 3 tablespoons good dark rum; 1 cup ground hazelnuts; 1 cup ground almonds; 1 tablespoon lebkuchen spice; 1/4 teaspoon baking powder; 2 eggs; 3/4 cup brown sugar; A pinch of salt; 24 baking wafers

Servings: persons

1
Mix candied peel with rum and set aside to soak. Toss ground nuts with spices and baking powder and set aside.
2
Beat the eggs on high until pale yellow, about four minutes. Add sugar and salt, and beat on high five minutes more.
3
If very wet (though it likely won't be), drain the candied peel. Using a wooden spoon, fold the nut flour mixture and candied peels into the egg mixture until the flour is well incorporated, but do not over mix.
4
Line a baking sheet with parchment paper. Place rounded spoonfuls of the mixture on the parchment paper, making sure each cookie is at least 2 cm tall and leaving 3 - 4 cm between them. The cookies do not spread much in baking, so if you prefer perfectly smooth lebkuchen rather than craggy ones, it's best to smooth them out by hand at this point. Optional: if using back-oblaten, form cookies directly on wafers, making sure that each cookie is about 2cm tall. Again, as the cookies don't spread in baking, cover the entire wafer.
5
Allow the cookies to rest for one hour at room temperature.
6
Preheat the oven to 150u00b0C / 302u00b0F. Bake cookies for 15-18 minutes, rotating pans halfway through, until the cookies are lightly browned, and spring back to the touch. (It's better to air on the side of slight undercooking, as you want them to be moist and they dry out quickly.) Remove them from the oven and cool slightly on the baking sheet before transferring to a wire rack.
7
Store lebkuchen in an air tight container between layers of wax paper in the fridge. Cookies will keep, refrigerated, up to two weeks.
8
For an extra treat, dip them in chocolate, or glaze them with a thin sugar icing.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup candied orange peel, 1/4 cup candied lemon peel, 3 tablespoons good dark rum, 1 cup ground hazelnuts, and more.

Yes, Lebkuchen Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!