LEBKUCHENLebkuchen, a traditional German treat, embodies the essence of holiday festivities with its rich flavors and heartwarming aroma. This classic recipe delivers a delightful amalgamation of spices, nuts, and fruits, complemented by a topping of luscious melted sugar.
Considered one of Germany's quintessential cookies, Lebkuchen carries a sense of tradition and heritage. Its simplicity not only makes it delicious but also imparts a feeling of wholesomeness, akin to savoring a comforting meal. These cookies are a symphony of taste, blending an assortment of flavors that culminate in a satisfying and indulgent experience. Despite being a bit more labor-intensive due to the meticulousness of the topping, the advantage lies in their preparation, allowing them to be made up to two months in advance. Interestingly, Lebkuchen tends to improve with time, deepening in flavor and texture as it ages. This characteristic makes it an ideal treat to prepare ahead for the festive season, offering a taste that matures and enriches over time, becoming a delightful centerpiece for holiday celebrations. |
HISTORY:
The history of Lebkuchen is long, here is an abbreviated version:
Spiced honey cakes have roots as far back as 350 BC, known to ancient Egyptians from grave offerings. Romans used honey on cakes, baking them together. Lebkuchen was not only for Christmas but eaten during Easter and fasting periods, often served with strong beer.
The familiar Lebkuchen form originated in Dinant, Belgium, adapted by Aachen (Aachener Printen), and later modified by Franconian monasteries. Known as "Pfefferkuchen" since 1296 in Ulm, it gained popularity in Nuremberg in the 14th century, baked in monasteries. Nuremberg's version traced its origins to Heilsbronn Monastery, valued for its longevity and distributed in times of need.
Lebkuchen were baked on wafers in monastery bakeries. In southern Germany and Austria, the flat cakes were called Zelte(n), and the bakers were Lebzelter, united in guilds.
Baking powder's arrival in the late 19th century changed Lebkuchen, creating numerous honey or spiced cake variants in taste and texture.
The history of Lebkuchen is long, here is an abbreviated version:
Spiced honey cakes have roots as far back as 350 BC, known to ancient Egyptians from grave offerings. Romans used honey on cakes, baking them together. Lebkuchen was not only for Christmas but eaten during Easter and fasting periods, often served with strong beer.
The familiar Lebkuchen form originated in Dinant, Belgium, adapted by Aachen (Aachener Printen), and later modified by Franconian monasteries. Known as "Pfefferkuchen" since 1296 in Ulm, it gained popularity in Nuremberg in the 14th century, baked in monasteries. Nuremberg's version traced its origins to Heilsbronn Monastery, valued for its longevity and distributed in times of need.
Lebkuchen were baked on wafers in monastery bakeries. In southern Germany and Austria, the flat cakes were called Zelte(n), and the bakers were Lebzelter, united in guilds.
Baking powder's arrival in the late 19th century changed Lebkuchen, creating numerous honey or spiced cake variants in taste and texture.
Lebkuchen Recipe
Makes 18 large cookies
Ingredients:
Lebkuchen Spice*
Instructions:
Ingredients:
- 6 eggs
- 7/8 cup (180g) brown sugar
- 2 Tbsp honey
- 2 1/2 cups (250g) almond meal/flour
- 2 tsp cinnamon
- 1 tsp Lebkuchen Spice*
- 1 pinch salt
- 1 1/4 cup (150g) hazelnut meal
- 1 cup (200g) candied orange peel (Orangat)
- 1/2 cup (100g) candied lemon peel (Zitronat)
- Melted chocolate
- Top with chopped nuts
Lebkuchen Spice*
- 2 1/2 tablespoons ground cinnamon
- 2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground star anise (optional)
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground nutmeg
Instructions:
- In a large mixing bowl whisk eggs, brown sugar, and honey.
- Add the almond meal, cinnamon, Lebkuchen spice, salt, and hazelnut meal and mix until dough forms.
- Fold orange peel and lemon peel into the dough. Place in a bowl and cover with plastic. Let the dough rest in the fridge for 1 hour.
- Preheat your oven to 300°F (150°C).
- Drop 18 large cookies on a parchment-covered cookie sheet and bake for 20 minutes.
- Let the cookies cool completely before covering them with melted chocolate.
- Decorate with chopped nuts or white melted chocolate.
- These cookies will get better and better with time. Store them in an airtight container for up to 3 months.