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 (210 g) blanched whole almonds
- 2 cups (240 g) all-purpose flour, sifted
- 1 3/4 tsp baking powder
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1/2 tsp salt
- 3/4 cup (165 g) packed light brown sugar
- 1/2 cup (120 ml) molasses
- 2 large eggs
- 1 tbsp finely grated lemon zest
- 1/2 cup (85 g) finely chopped candied ginger
- 1/2 cup (160 g) marmalade
For the frosting
- 1 cup (120 g) powdered sugar
- 2 tbsp (30 ml) milk
- 1 tbsp (15 g) 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