Description
These Central European soft gingerbread cookies, known as Lebkuchen, are rich with spices, candied ginger, and a touch of marmalade, making them perfect for the holiday season.
Ingredients
Units
Scale
- 1 1/2 cups blanched whole almonds
- 2 cups all-purpose flour, sifted
- 1 3/4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 3/4 cup packed light brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 tablespoon finely grated lemon zest
- 1/2 cup finely chopped candied ginger
- 1/2 cup marmalade
For the frosting
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Spread the almonds on a rimmed baking sheet and toast for about 10 minutes, or toast, stirring frequently in a hot dry skillet for about 5 minutes, until fragrant and lightly browned. Let cool completely.
- In a food processor, pulse the toasted almonds until finely ground. Add the flour, baking powder, cinnamon, ginger, cloves, allspice, and salt, and pulse to combine.
- In a large bowl, whisk together the brown sugar, molasses, eggs, lemon zest, candied ginger, and marmalade until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. The dough will be sticky.
- Transfer the dough to a large piece of plastic wrap, shape into a disk, and wrap tightly. Freeze for at least 4 hours or up to 24 hours to firm up the dough.
- Line baking sheets with parchment paper. Using a cookie scoop, portion the dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the cookies are puffed and just set. Let cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
- To make the frosting, whisk together the powdered sugar, milk, and melted butter until smooth. Drizzle over the cooled cookies and let set before serving.
Notes
The cookies can be stored between sheets of wax paper in an airtight container for up to 5 days. Freezing the dough is essential to manage its sticky texture. Using a cookie scoop helps in portioning the dough evenly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: Central European
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12
- Sodium: 60
- Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 15