Lebkuchen

Although the Gingerbread was a lovely, spicy dessert, I also really enjoy gingerbread-style cookies. The Amish & Dutch Cookbook provides a recipe for Lebkuchen, or German-style gingerbread. But baker beware: since this cookbook shares recipes from Pennsylvania restaurants, some of the recipes are quite large, and this one is no exception. The original ingredient amounts on the left (in italics) create enough dough to make approximately 30-35 dozen cookies (according to the recipe)!!! That seemed a bit much for my little kitchen and my tiny stand mixer, so I quartered the recipe – my ingredient measurements are listed on the right (not italicized).

Lebkuchen

2 qts. Honey 2 C

6 C brown sugar 1 ½ C

1 C lemon juice ¼ C

16 tsp lemon rind 4 tsp

8 eggs 2

20 C flour 5 C

4 tsp baking soda 1 tsp

4 tsp nutmeg 1 tsp

4 tsp allspice 1 tsp

4 tsp ginger 1 tsp

4 tsp cloves 1 tsp

8 tsp cinnamon 2 tsp

3 C diced candied fruit ¾ C

3 C chopped pecans ¾ C

3 C raisins ¾ C

3 ounces salt ¾ ounce

Gently boil honey to remove water (approximately ½ hr, slow boil). While honey is boiling, mix all dry ingredients together in a large bowl. Add eggs and lemon juice, then mix for 2 to 3 minutes.

When water has been removed from honey, re-measure honey and add enough glucose or simple syrup to return amount to 2 qts (2 C). Pour honey mixture into dry ingredients. Mix for about 5 minutes or until completely incorporated. Let dough stand in refrigerator for at least 24 hours (the longer it ages, the better the results).

Pre-aged Dough

Notice how the aged dough has a different color

After aging in refrigerator, roll dough approximately ½ in. thick and cut with cookie cutter. Bake at 400^oF. While the more traditional method for Lebkuchen is to cut into 2 in. diameter rounds, I didn’t have a cookie cutter that big, and I wanted to be festive, so I used smaller holiday-shaped cutters. While cutting, I would recommend only rolling out as much dough as you need to cut cookies for a pan, and leave the remaining dough in the refrigerator until ready to use, because the longer the dough is out of the refrigerator the stickier and looser it gets.

If you cut your Lebkuchen into the large rounds, bake for around 20 minutes. If you make smaller cookies, like mine, bake for around 10 minutes. Either way, be sure not to over-bake the Lebkuchen, as they burn rather quickly. They should still be spongy in the center when you remove them from the oven.

After the Lebkuchen finished cooling, I decorated them with some simple white, almond-flavored buttercream frosting so they would be festive and shareable. These are great with spiced wine (like at a Christkindlmarkt), or coffee or hot cocoa for dessert.

Have a question or a request? Put it in the comments below and I’ll be sure to respond. Fröhe essen!