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German Lebkuchen

Traditional German Lebkuchen Recipe (German Gingerbread)

Filled with nuts, candied citrus and warm spices it's no surprise that lebkuchen are one of the most beloved Christmas cookies in Germany. Discover how to make traditional German lebkuchen (also known has Nuremberg lebkuchen or elisenlebkuchen) at home.
5 from 139 votes
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Course Dessert
Cuisine German
Servings 32 cookies

Equipment

  • 1 Stand mixer or large bowl
  • 1 cookie scoop
  • 2 baking sheets
  • 2 silpats or parchment paper

Ingredients
  

For the Lebkuchen Spice

  • 2½ tbsp ground cinnamon
  • 2 tsp ground cloves
  • ½ tsp ground coriander
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • ½ tsp ground star anise
  • ¼ tsp ground nutmeg

For the lebkuchen

  • 2 cups raw almonds
  • 2 cups raw hazelnuts
  • 5 large eggs
  • 1 cup brown sugar
  • ¼ cup honey
  • 1 tsp vanilla extract
  • ½ cup candied orange peel
  • ½ cup candied lemon peel
  • 2 tbsp lebkuchen spice
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • 32 backoblaten or communion wafers

For the sugar glaze

  • 1 cup powdered sugar
  • 2 tbsp milk

For the chocolate glaze

  • 3 oz dark chocolate
  • 2 tsp coconut oil

Instructions
 

For the Lebkuchen Spice

  • In a small bowl add cinnamon, cloves, coriander, ginger, allspice, star anise and nutmeg. Whisk to thoroughly combine.

For the Lebkuchen

  • Preheat oven to 300 degrees F.
  • In a food processor add the almonds and hazelnuts, pulse several times until the nuts are finely ground. Set aside.
  • Wipe the bowl of the food processor clean and add the candied orange peel and candied lemon peel and pulse until finely mixed. Set aside.
  • In a large mixing bowl, or a stand mixer fit with the paddle attachment add the eggs and beat until foamy. Add the brown sugar, honey and vanilla and beat until combined.
  • Add the ground almonds and hazelnuts, lebkuchen spice, baking powder and salt. Beat until fully combined.
  • Line a baking sheet with parchment paper or a silicon liner. Scoop lebkuchen mixture onto the backoblaten and using a spoon or your fingers spread the mixture to cover the edges of the backoblaten (alternately if you are not using backoblaten you can scoop the mixture directly onto the parchment or silicon mat).
  • Bake for 25 minutes. Remove the cookie sheet from the oven and allow the cookies to cool completely.
  • To make the sugar glaze stir together powdered sugar and milk ensuring they are thoroughly combined.
  • To make the chocolate glaze add chocolate and coconut oil to a small bowl and microwave in 30 second increments until melted. Stir to combine.
  • Brush the cookies with the sugar or chocolate glaze, top with blanched almonds while the glaze is wet if desired. Allow the glaze to fully dry and harden before storing in an airtight container.

Notes

Lebkuchen will keep for 3-4 weeks stored in an airtight container.
Keyword Christmas Cookies, holiday cookies
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