German Lebkuchen
Ingredients
- 2 pcEgg
- 100 gSugar
- 150 gHazelnut (ground)
- 100 gAlmond with skin (ground)
- 50 gCandied orange peel (very finely chopped)
- 50 gCandied lemon peel (very finely chopped)
- 1 tspGingerbread spice mix
- 8 pcBaking wafer (large, about 7 cm)
- 80 gIcing sugar
- 15 mllemon juice
Method
A thin wafer supports a gently cracked, brown dome that yields cleanly to the knife. The centre stays soft and dense with hazelnuts, almonds and candied citrus peel; a lemon glaze dries to a fine white shell.
- 1
Finely chop the candied orange and lemon peel. Keep the pieces small and even so they distribute through the dough without clumping.
- 2
Whisk the eggs and sugar until pale and foamy. Fold in the ground hazelnuts, ground almonds, chopped peel and Lebkuchen spice; the mixture will be thick and sticky.
- 3
Cover the dough and chill for at least 2 hours, ideally overnight. It will firm up as the spices work through the mixture.
- 4
Heat the oven to 160°C. Set the 8 wafers on a parchment-lined tray. Mound the dough on each one, leaving about 1 cm clear around the edge. Bake for 15–18 minutes; the edges should be set while the centres remain soft. Cool on a rack.
- 5
Stir the icing sugar with the water or lemon juice until smooth and thick enough to coat the back of a spoon. Brush over the completely cooled Lebkuchen and leave to set.
Frequently asked questions
How do you get this dish right?
- Chop the peel by hand rather than in a processor; it stays distinct instead of turning sticky.
- Give the dough its full chill. Firm dough is easier to mound on the wafers and holds its shape in the oven.
- Take the biscuits out while the centres still feel soft. They firm as they cool and dry out if you wait for deep colour.
How long does this dish keep?
Store in an airtight tin for up to 2 weeks, away from moisture. Freeze without the glaze; thaw at room temperature before glazing.
