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5 from 1 vote

My Authentic German Lebkuchen updated 12/2023

The dough can be made at least a week ahead and refrigerated until you're ready to cut and bake. If the oblaten wafer papers are not available, bake the dough rounds directly on a parchment lined baking sheet. The Lebkuchen will still be delicious!
I usually have unbleached all-purpose flour on-hand. However I think bleached AP flour makes this cookie a nicer texture.

Ingredients

Dry ingredients

  • 2-1/4 cups (about 275g) all-purpose flour, preferably bleached vs unbleached if measuring by cup, lightly spoon flour into the cup then level with a table knife
  • 1 Tbsp. (8grams) ground cinnamon
  • 1-1/2 tsp. baking soda
  • 3/4 tsp. ground allspice
  • 1/2 tsp. ground nutmeg

Wet ingredients

  • 3/4 cup, scant (130g) packed light brown sugar
  • 1/2 cup (180g) honey I usually use clover honey
  • 1 large egg or two egg whites
  • 1 Tbsp. lemon or orange juice
  • 1-1/2 tsp. grated lemon or orange zest

Nuts and citron

  • 3 cups (270g) ground hazelnuts or almonds nut meal is recommended vs almond flour
  • 1/2 cup (60g) chopped hazelnuts or almonds toasted or raw
  • 1/3 cup (56g) finely chopped candied citron or lemon peel Pennant is a supermarket brand I often use
  • 18-24 oblaten wafers Available in European markets or on-line
  • Powdered sugar glaze or melted chocolate
  • 18-24 whole hazelnuts or almonds for decorating

Sugar glaze

  • 1/2 cup powdered sugar
  • 1-2 Tbsp. lemon juice or milk

Instructions

  • Combine flour, cinnamon, baking soda, allspice, and nutmeg in a large bowl. Set aside.
  • In the bowl of a stand mixer or food processor, combine brown sugar, honey, egg, lemon juice, and lemon zest.  Gradually add flour mixture, mixing until well blended. 
  • Mix in ground nuts, chopped nuts, and citron.  This step can be done in the mixer or with a spoon as the dough is stiff and somewhat sticky. Pat dough into two flat rounds. Wrap in plastic and refrigerate until chilled or up to one week.
  • Preheat oven to 350°F. On a floured surface, roll dough to 3/8-inch thickness. Cut into rounds using a biscuit cutter or glass the size of the Oblaten. Size 90mm (3-1/2”) is the typical Lebkuchen size. I like size 70mm (2-3/4”) and the bite-size 50mm Oblaten. 
  • Place each round on an Oblaten on the baking sheet. (Or directly on ungreased or parchment paper lined baking sheet). Bake at 350°F about 15 minutes (or 325°F convection 10-12 minutes) until puffed and tops look dry. Slightly more or less for larger or smaller sizes.
  • If using glaze, stir together the powdered sugar and lemon juice or milk. It should be thin enough to spread with a pastry brush.
  • Immediately transfer baked Lebkuchen to a wire rack and brush with glaze while hot. Press a whole nut in the center of each.
    If using chocolate, let Lebkuchen cool before drizzling or spreading with chocolate.
    Lebkuchen keeps in tins or airtight containers for several months.

Notes

Oblaten wafers can be ordered on-line at Taste of Germany. They come in various sizes. I like the 70mm (2-3/4"), but 90mm is more typical.