Serves 16
290 min
Lebkuchen (German Fruit and Spice Cookies)
Recipe GLPRfd30d7993494f5
These traditional German spice cookies feature a rich blend of warming spices, toasted nut flours, and candied citrus. Chewy in the center with just the right amount of crisp at the edges, they're studded with dried fruit and dusted with powdered sugar. Perfect for holiday gatherings or anytime you crave a sophisticated treat.
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Ingredients
1 cup Sugar
1 whole Lemon, thinly sliced on a mandoline
1 whole Orange, thinly sliced on a mandoline
2 tbsp Chopped dried apricot
2 tbsp Chopped dried cherries
1 tbsp Chopped dried cranberries
2¾ cups All-purpose flour
1¼ cups Hazelnut flour
¾ cup Almond flour
3 tbsp Unsweetened cocoa powder
1 tbsp Ground cinnamon
1 tsp Ground ginger
½ tsp Ground allspice
½ tsp Ground cloves
¼ tsp Ground nutmeg
¾ tsp Salt
½ tsp Baking powder
¼ tsp Baking soda
1 cup Packed dark brown sugar
1 cup Mild honey
¼ cup Unsalted butter, softened
2 whole Large eggs
¼ cup Confectioners sugar
Directions
Prepare the candied citrus: In a saucepan, combine 1 cup sugar with ½ cup water and bring to a simmer over medium heat. Add the thinly sliced lemon and orange, and gently cook for 20-25 minutes until the peels are translucent and tender. Remove the fruit with a slotted spoon and spread on parchment paper to cool completely, reserving 2 tablespoons of the syrup for the dough. Once cooled, chop the candied citrus into small pieces.
Combine the dried fruit mixture: In a small bowl, toss together the chopped dried apricot, dried cherries, and dried cranberries. Set aside.
Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, hazelnut flour, almond flour, cocoa powder, cinnamon, ginger, allspice, cloves, nutmeg, salt, baking powder, and baking soda.
Cream the wet ingredients: In another large bowl, beat the softened butter with the packed brown sugar until light and fluffy, about 3-4 minutes. Add the honey and the reserved 2 tablespoons of candied citrus syrup, and beat until well combined.
Incorporate the eggs: Add the 2 large eggs to the wet mixture, one at a time, beating well after each addition until the batter is smooth.
Combine wet and dry: Gradually fold the dry mixture into the wet ingredients until just combined. Gently fold in the dried fruit mixture and chopped candied citrus until evenly distributed throughout the dough.
Chill the dough: Cover the bowl and refrigerate the dough for at least 2-3 hours, or overnight, until firm enough to handle.
Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Shape the cookies: Scoop the dough using a tablespoon or small cookie scoop and roll into balls about 1½ inches in diameter. Place them about 2 inches apart on the prepared baking sheets.
Bake: Bake for 22-25 minutes, until the edges are set but the centers still feel slightly soft to the touch. The cookies will continue to set as they cool.
Cool: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Finish: Once fully cooled, dust the cookies generously with confectioners sugar. Store in an airtight container for up to 5 days.
