Lebkuchen (German Gingerbread Cookies)
A Christmas favorite in Germany
Ingredients
Ingredients (makes approx. 40 cookies, 5 cm each):
- 150 ml coffee
- 100 g candied orange and lemon about 50 g each
- 40 g butter softened
- 200 g brown sugar or coconut sugar
- 2 eggs
- 80 g honey
- 200 g ground almonds or hazelnuts
- 15 g Lebkuchen spice mix
- 1 tbsp cocoa powder
- 2 tbsp coconut oil
- 1 pinch salt
- 300 g wheat flour
- 40 Lebkuchen wafers approx. 5 cm
Instructions
- Brew the coffee and let it cool.
- Chop the candied orange and lemon peel finely using a food processor or a sharp knife.
- In a mixing bowl, cream the softened butter with the sugar. Add the eggs one at a time, then stir in the honey.
- Mix in the ground nuts, Lebkuchen spice, salt, cocoa powder, coconut oil, and the chopped orange-lemon mixture.
- Gradually add the cooled coffee and flour alternately into the mixture, stirring until combined.
- Place the dough in a covered bowl or container and let it rest in the refrigerator for several hours, preferably overnight.
- Preheat the oven to 180°C (350°F) top and bottom heat. Line a baking sheet with parchment paper.
- Shape the dough on the wafers, or spread the dough with a knife. You can lightly shape with moistened hands if needed. Place the cookies on the baking sheet with some space between them, as they will spread slightly and form the characteristic dome shape while baking.
- Bake for 15–16 minutes. Let the cookies cool completely.
- Melt chocolate or couverture and coat the cookies. Decorate with sugar decorations or similar toppings as desired.