I seem to be more obsessed with warming spices and the tastes and memories they conjure up. Whether it’s a subtle way of acknowledging I’m growing older or not, I am embracing it with open arms. This is one of those cookies I’ve always wanted to make but never got around to. Whether it seemed complicated (remember I wasn’t always a Chef, just a foodie!) or just too cumbersome, I’m embraced by the richness of this recipe. This is another in the 2022 Christmas Treat – Lebkuchen.
Nut Alert – this contains a lot of nuts! I think that is what lends the texture to the cake. No flour, no butter – just sugar, eggs, ground nuts and marzipan give this cookie its delightful texture. As for the taste – the candied peel, the spices, the marzipan and lemon – oh and let’s not forget the bitter sweet chocolate coating – blend and complement each other perfectly. Although I must admit, I liked it just as much without the chocolate coating.
The spice mix is similar to a pumpkin spice mix I’ve typically made in the past, the exception being the white pepper and anise seed (which the original recipe called for). I went searching for anise seed and couldn’t find it, so ended up using 1/8 tsp of fennel seed, ground up using a mortar and pestle. This seems like a lot of steps but really isn’t. The end result more than justifies the steps – which are mostly description rather than procedure.
I know you will like this German Cookie, unless you have a nut allergy. It is gluten free – finally a nice tasting gluten free cookie – invented long before it was a thing! For the record, using about 1/2 tbsp measure (more or less), I got over 50 cookies, well worth the effort! Enjoy this cookie with or without chocolate or embellishments – delicious! Stay well, stay safe and as always – enjoy!
Substitutions and/or Suggestions
Use lemon citrus sugar instead of plain sugar – just ramps up the lemon flavor, or use orange zest or a combination of lemon and orange
If you want a version without nuts, here is a link to something similar – just substitute the Lebkuchen spice mix for the spices called for in the recipe – https://foodinspires.com/2021/12/11/2021-christmas-treat-5-fruitcake-cookies”
Leave some cookies plain or drizzle with chocolate – someone is going to tell you there is too much chocolate on the cookie (you know who you are!)
Roughly chop up some almonds and hazelnuts and sprinkle the mixture on top of the chocolate when it is still wet
Sprinkle the tops (of some) with a little flaked sea salt and/or finishing sugar
Ingredients:
Spice Blend:
2¼ tsp ground cinnamon
1¼ tsp ground ginger
½ tsp ground cardamom
½ tsp ground cloves
½ tsp ground allspice
½ tsp ground nutmeg
¼ tsp ground white pepper
1/8 tsp fennel seed, ground
Cookies:
3 eggs
1 cup (200g)sugar
4½ oz (125 g) marzipan
¼ tsp salt
Zest of 1 lemon
1 cup mixed candied peel (glace), blitzed in a processor to smaller pieces, not a paste
1¼ cups (120 g) hazelnuts, ground
1¼ cups (120 g) ground almonds
½ cup (80 g) sliced almonds
7 oz (200 g) dark or bittersweet chocolate or dark chocolate
Instructions:
- Preheat the oven to 300f – line 2 baking trays with parchment paper – set aside
- Whisk together the Lebkuchen spices in a small bowl – set aside
- In a stand or hand mixer fitted with the whisk attachment, beat the eggs and sugar until lightly foamy – 1 – 2 minutes
- Using the large holes of a box grater, grate the marzipan into the bowl
- Whisk until well blended – 1 minute
- Change the whisk to a paddle attachment or use a wooden spatula and add the spice blend, the salt, lemon zest, candied peels, ground hazelnuts, almonds and almond slices – blend well –
- Scoop by the half tablespoon (or more) onto the prepared pans, with a wet finger, smooth out the edges and gently press around the outsides of the dough circle
- Bake until golden brown and slightly puffed, about 20 to 22 minutes – mine took 22 minutes with trays rotated half way through
- Transfer the baking sheet to a cooling rack and let the cookies cool completely on the pans
- When the Lebkuchen have cooled, melt the chocolate either in the microwave – 30 second blitzes, mine were dark chocolate chips and took about 1 – 2 minutes – the chocolate may retain their chip shape, but don’t be fooled or it will burn – simply stir the pieces in the melted chocolate
- Using a small silicone brush, paint the tops of the cookies (and the sides of course) with the chocolate
- Sprinkle slightly crushed almonds or arrange slices on top for decoration
- To remove, use a spatula and gently slide them off once dry
- Store in an air tight container
