German Gingerbread Cookies Recipe (Lebkuchen)

Method12 steps

1. 1

   Step 1: Prepare 1 tsp finely grated lemon zest, 1 tsp orange zest and 40 ml orange juice for the dough. Reserve the separate measured 2 tbsp lemon juice for the sugar glaze.

   Uses 1 teaspoon lemon zest · 1 teaspoon orange zest · 40 milliliters orange juice · 2 Tablespoons lemon juice

2. 2

   Step 2: Beat the 2 eggs on the mixer’s highest setting for about 1 minute.

   Uses 2 eggs

3. 3

   Step 3: Beat in the 200 g brown sugar, 2 tsp vanilla extract and 1 tbsp ready German gingerbread spice for 2 more minutes.

   Uses beaten Lebkuchen eggs · 2 teaspoons pure vanilla extract · 200 grams brown sugar · 1 Tablespoon gingerbread spice

4. 4

   Step 4: On the lowest mixer setting, mix in the prepared dough citrus zest and 40 ml orange juice, 150 g almond flour, 140 g ground hazelnuts and ¼ tsp baking powder. Let the dough stand for about 15 minutes so the nut flours absorb liquid and the mixture thickens. The glaze ingredients stay separate.

   Rest Lebkuchen dough to thicken · 15 minUses sweet spiced egg mixture · prepared dough citrus zest and orange juice · 150 grams almond flour (ground almonds with or without skin on) · 140 g ground hazelnuts · ¼ teaspoon baking powder

5. 5

   Step 5: Preheat a conventional, non-convection oven to 140°C /285°F.

6. 6

   Step 6: Divide the dough among the 24 edible Oblaten wafers, roughly a spoonful each, spreading to cover each wafer and leaving a slight mound in the centre. Add optional blanched almonds to the cookies intended for lemon glaze before baking.

   Uses thickened Lebkuchen dough · 24 edible Oblaten baking wafers · Blanched almonds for topping before baking, optional

7. 7

   Step 7: Place on parchment-lined baking sheets and bake for about 25 minutes, until the cookies are baked but remain soft in the centre.

   Bake Lebkuchen · 25 minUses twenty-four shaped Lebkuchen on edible wafers

8. 8

   Step 8: While the cookies bake, prepare both measured glazes below. The source quantities for each glaze coat about 12 or more cookies, so this complete route finishes approximately half the 24-cookie batch with each glaze.

9. 9

   Step 9: Mix the 130 g powdered sugar with the reserved 2 tbsp lemon juice and separate 2 tbsp water. Warm in the microwave for about 30 seconds and stir smooth.

   Uses 130 grams powdered sugar · reserved 2 tbsp lemon juice for sugar glaze · 2 Tablespoons water

10. 10

    Step 10: Mix the 90 g semisweet chocolate chips and 1 tsp neutral oil. Microwave in brief 30-second increments, stirring between them, until just melted and smooth; stop before scorching.

    Uses 90 grams semi-sweet chocolate chips · 1 teaspoon neutral-tasting oil (I use avocado oil)

11. 11

    Step 11: Remove the baked cookies from the oven and let cool for a couple of minutes until they can be handled for glazing.

    Uses baked Lebkuchen cookies

12. 12

    Step 12: Brush about half the cookies with the prepared lemon sugar glaze and the other half with the chocolate glaze. Let the coatings set until dry to touch: the source gives up to 2 hours at room temperature, or about 30 minutes in the refrigerator. The actual setting time varies with coating and temperature.

    Set selected Lebkuchen coatingsUses slightly cooled baked Lebkuchen · warm lemon sugar glaze · melted chocolate glaze