Lebkuchen

Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro

Letting the dough rest at least 24 hours before baking allows the spices in this handmade version of the classic German cookie to mellow and meld.

Yield: 64 cookies (serving size: 2 cookies)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 18%
  • Fat: 2.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 2g
  • Carbohydrate: 25.9g
  • Fiber: 0.8g
  • Cholesterol: 10mg
  • Iron: 1mg
  • Sodium: 47mg
  • Calcium: 22mg

Ingredients

  • Cookies:
  • 3/4 cup packed brown sugar
  • 1/2 cup honey
  • 1/4 cup butter
  • 1/4 cup dark molasses
  • 2 teaspoons instant coffee granules
  • 1 large egg
  • 3/4 cup finely ground almonds
  • 1/2 cup chopped candied orange peel
  • 15.75 ounces all-purpose flour (about 3 1/2 cups)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • Glaze:
  • 3/4 cup powdered sugar
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons water

Preparation

  1. 1. To prepare cookies, combine first 4 ingredients in a medium saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring constantly (do not boil). Pour sugar mixture into a large bowl; cool to room temperature. Add coffee and egg to sugar mixture, stirring with a whisk. Stir in almonds and orange peel.
  2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl. Add flour mixture to sugar mixture, stirring to form a stiff dough. Turn dough out onto a lightly floured surface; knead 1 minute or until well combined. Wrap dough in plastic wrap; refrigerate at least 24 hours.
  3. 3. Preheat oven to 325°.
  4. 4. Cover two large baking sheets with parchment paper. Divide dough into 4 equal portions. Working with 1 portion of dough at a time, roll dough into an 8 x 6–inch rectangle. Cut each rectangle into 16 (3 x 1–inch) bars; place bars 1 inch apart on prepared baking sheets. Bake at 325° for 20 minutes or until firm. Remove from pans; cool on wire racks.
  5. 5. To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle glaze over warm cookies.
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