Lebkuchen (German Gingerbread)
85% authentic · German
A traditional German gingerbread, Lebkuchen, is often softer and chewier than American gingerbread cookies, and typically contains nuts and candied fruit. It's traditionally baked on Oblaten (thin wafers).
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- All-purpose flour2 cups
- Ground ginger1 teaspoon
- Ground cinnamon1 teaspoon
- Ground nutmeg1/2 teaspoon
- Ground cloves1/4 teaspoon
- Salt1/4 teaspoon
- Baking ammonia (ammonium bicarbonate)1/2 teaspoon
- Unsalted butter, softened1/4 cup
- Brown sugar, packed1/2 cup
- Molasses1/2 cup
- Large egg1
- Chopped almonds1/2 cup
- Candied orange peel, chopped1/4 cup
- Oblaten (edible wafers)18
Steps
- 1
In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, and salt.
- 2
In a large bowl, cream together softened butter and brown sugar until smooth.
- 3
Beat in the molasses and egg until well combined.
- 4
Dissolve baking ammonia in 1 tablespoon of warm water.
- 5
Add the dry ingredients, dissolved baking ammonia mixture, chopped almonds, and candied orange peel to the wet ingredients. Mix until just combined.
- 6
Cover the dough and let it rest in the refrigerator for at least 12 hours or overnight.
- 7
Preheat oven to 350°F (175°C).
- 8
Place an Oblaten wafer on a baking sheet. Spoon about 2-3 tablespoons of dough onto the center of the wafer, spreading it slightly.
- 9
Repeat with remaining wafers and dough.
- 10
Bake for 12-15 minutes, or until the edges are lightly golden and the cookie is set.
- 11
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Optionally, glaze with a simple sugar glaze.
