How to Make Leb Kuchen Cookies
A Traditional German Recipe for Lebkuchen Christmas Cookies, made easy!
Leb kuchen is a traditional German cookie, much like a gingerbread,
or a gingersnap, but
with a tender and chewy texture! They're dense, sweet and chewy;
commonly copied as gourmet cookies under other names.
Ingredients
- 50 g or 1/4 cup light brown sugar
- 2 cups honey
- 2 tablespoons baking soda
- 1 cup finely chopped almonds
- 2 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon of ground ginger (optional)
- 3 eggs
- zest of 1 lemon
- zest of 1 orange
- 250 g (or 1/2 cup plus 2 tablespoons) finely chopped citron (that's about 1/2 pound of candied citron peel). Citron is a large citrus fruit that looks like a lemon. You can normally find candied citron peel in your supermarket during the holidays because it is a common ingredient in fruitcake. If you can't find any, candied lemon or orange peel is a good substitute.
- 15 g or 3 tablespoons brandy, Triple sec, Cointreau, or Grand Marnier. A small airline bottle is the perfect amount.
- 750 g or 5 cups all-purpose flour
Icing
- 100 g or 1 cup Icing sugar, also called Confectioners' sugar or powdered sugar
- 2 egg whites
- 5 g or 1 teaspoon lemon juice
- 2 g or 1/4 teaspoon vanilla
Recipe and Directions
Step 1 - Mix the sugars over heat
In a large saucepan, mix then honey and brown sugar over low to medium heat.
Step 2 - Add the almonds and spices
Add in the almonds, citron, orange and lemon zest, spices and
then the brandy.
I finely dice the citron in a chopper or food processor first.
Step 3 - Add the baking soda and eggs
Stir the baking soda into the mix well.
Next beat the eggs with a hand whisk or fork and then mix them
into the pot.
Step 4 - Gradually add the flour
Gradually add in the flour. The dough will start to become
very sticky.
Step 5 - Roll out the dough
Scrape the dough onto a floured 3-foot-long board or plastic
wrap. Generously flour (dust) the dough. Then, using floured
hands, knead the dough several times to smooth it. Flatten the dough
into a 3/8-inch-thick square.
Step 6 - Cut out the cookie squares
Using either a square cookie cutter or a long knife, cut out cookies into 2 inch squares
Step 7 - Let it rest overnight
Wrap the dough in plastic and let it rest overnight in a cool room or fridge (40 F to 70 F)
Step 8 - Preheat the oven
Heat the oven to 180 C Gas Mark 4 ( or 350 F) . Line a baking sheet with parchment or lightly greased aluminum foil. Transfer the squares to the baking sheet, spacing them about an inch apart.
Step 9 - Prepare the icing
Mix the 1 cup of powdered sugars, 1 tablespoon of lemon juice and
1/4 teaspoon of vanilla extract.
Step 10 - Bake the cookies for 8 to 10 minutes
Bake the cookies on the center oven rack for 8 to 10 minutese.
When done, the cookies will have formed a crust, but they should
still feel soft to the touch. (Tip: The cookies stay chewier if you
bake them less and put them in an airtight container while they're
still slightly warm. If your family prefers a crisper cookie, just
bake them a little longer and let them cool completely before you
store them.) Transfer the cookies to a wire rack to cool
Step 11 - Ice the cookies while they are still warm
While they are still quite warm, ice the cookies. When they've
cooled completely, dredge them once more. Makes about 18 to 24
cookies.