German Lebkuchen
Ingredients
Method
A small, browned dome sits on its wafer base, yielding to a tender, close crumb. Honey and ground almonds shape the dough, while candied citrus peel and warming spice leave a fragrant finish.
- 1
Put the honey and sugar in a saucepan. Warm gently, stirring until the crystals dissolve; do not let the mixture boil. Remove from the heat and leave to cool.
- 2
Finely chop the candied orange and lemon peel. In two separate small bowls, dissolve the ammonium carbonate and potassium carbonate with the water, following the safety directions on their packaging.
- 3
Combine the flour, ground almonds and spice. Add the egg, cooled honey mixture, chopped peel and both dissolved raising agents. Work to a uniform, firm, sticky dough. Cover and refrigerate for 12 hours.
- 4
Heat the oven to 170°C. Divide the dough among the 8 wafers, shaping each into a small dome. Arrange on a baking tray and bake for 15–18 minutes. The tops should be set while the centres remain soft to the touch.
- 5
Transfer the Lebkuchen to a wire rack as soon as they come out of the oven. Let them cool completely before serving; the crumb firms slightly as it cools while the centre stays tender.
Frequently asked questions
How do you get this dish right?
- Do not boil the honey: gentle heat dissolves the sugar without reducing the mixture.
- Follow the packaging precautions for both carbonates, and dissolve them separately before adding them to the dough.
- Take the Lebkuchen out while the centre still yields to light pressure; a few extra minutes can dry them out.
How long does this dish keep?
Keep in an airtight container at room temperature for up to 7 days. They soften after resting for a day. Freeze for up to 2 months.
