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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).
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.
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