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Nürnberger Lebkuchen

Nürnberger Lebkuchen

Oxmoor House JANUARY 1985

  • Yield: about 14 dozen


  • 3 cups honey
  • 2 1/4 cups firmly packed brown sugar
  • 3 eggs, beaten
  • 1 tablespoon grated lemon rind
  • 3 tablespoons lemon juice
  • 8 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup diced candied citron
  • 1 cup chopped pecans
  • Sliced almonds
  • Glaze


Bring honey to a boil in a large Dutch oven; remove from heat, and cool slightly. Stir in sugar, beaten eggs, lemon rind, and juice. Combine dry ingredients; gradually add to honey mixture, stirring well. Stir in citron and pecans. Cover mixture and chill overnight.

Shape into 1-inch balls; place 2 inches apart on greased cookie sheets. Dip bottom of a glass in cool water, and gently press balls to 1/4-inch thickness. Press an almond slice in center of each cookie. Bake at 400° for 10 minutes. Remove cookie sheets from oven. Brush glaze on cookies, and cool completely on wire racks. Store cookies in airtight containers.


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Nürnberger Lebkuchen Recipe