Lebkuchen is “the cookie” of the Advent Season in Germany. The German Christmas is unimaginable without it. The soft, moist and spicy sweet cookie with a cake-like texture bursts with heartwarming flavours. Filled with ground nuts, marzipan, and candied orange and lemon peel, and flavoured with a mixture of warm spices like cinnamon, cloves, coriander, ginger and mace, Lebkuchen always hits the spot at Christmas!
Tips for allergic people
Without the thin wafer on the bottom, Lebkuchen would be a gluten free cookie for Christmas. As the season is full of sweet and savoury temptations for everyone, it becomes very hard to control one’s calory intake or one’s allergy to certain foods!
Lebkuchen for example contains dried fruits and nuts, a valid reason for people to avoid it if they can’t eat nuts or suffer from fructose intolerance.
The original recipe that I got from a friend many years ago includes ground almonds and hazelnuts. I omitted the latter ingredient, as the probability of being allergic to it is very high. This is at least what I have been noticing in my circle of friends over the years. I substituted it with more almonds hoping and believing that almonds are the safer option.
What is a Lebkuchen Glocke?
This year my Lebkuchen turned out perfect in shape because of a new kitchen utensil called “Lebkuchen Gocke”, a cute “gadget”, a bit like the falafel-making utensil. You fill the round cavity with the batter like dough to the top, you cover with one circular wafer, you turn the gadget upside down close to your baking sheet, and then turn the upper mechanism as if you are opening a bottle, releasing a perfectly round Lebkuchen. Not only your hands will relatively stay clean, but also your cookies will all have a wonderful round shape and the same weight.
However, you can still bake them by spooning out the required portion. Wet your fingertips to make a 5-cm ball that you place on the wafer, and then evenly flatten to 1-cm thickness. You can also do without wafers if not desired or available
The size of Lebkuchen
Lebkuchen can have a different size according to the size of the wafer known as Backoblaten in Germany. There are different sizes: 50mm, 70mm or 90mm. The only constant to keep is the thickness of the cookie. I prefer the smaller cookies; especially that Lebkuchen is very rich in calories.
Finally, when baked well with the right temperature and time, they stay moist and keep well for more than four weeks. In most German “Baking” households, Lebkuchen would be the first choice to start the season with.
Steps in photos
Watch this reel for inspiration
Ingredients
Method
- n a large mixing bowl beat the sugar, eggs and lemon zest until smooth and double in size. Gradually add the almonds, candied lemon and orange, marzipan and spices. Continue beating until well mixed into a thick sticky batter, about 5 minutes. Cover with plastic wrap and chill over night.
- Line 3 baking sheets with parchment paper. Spread each wafer with 1 teaspoonful of batter (you will need to even the surface with your wet fingers), and place on the prepared sheet. You need to wash your hands every now and then, as they will get sticky.
- Preheat oven (150°C/300°F). Bake for about 30 minutes, or until the top and edges are slightly golden brown. Check if done by slightly pressing on the surface, it shouldn’t get hard!
- Let cool on the sheet and glaze with melted semi-bitter or milk chocolate. Let dry and transfer to an airtight container.
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