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1
Mix the Honey Dough
15 Mins
Room temperature
Beat the eggs, honey and brown sugar in a large bowl until smooth and slightly pale, about 3 minutes. Fold in the ground almonds and hazelnuts, the flour, cocoa, baking powder and spice mix, then the chopped candied peel. The dough will be soft, sticky and thick.
If the dough feels too wet to hold a shape, add flour a tablespoon at a time — humidity changes how much it needs.
Done when: Thick, sticky dough that holds a soft mound on the spoon.
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2
Rest the Dough
1 Hour
Room temperature, covered
Cover the bowl and leave the dough to rest for at least 1 hour at room temperature. For the deepest flavour, rest it overnight in the fridge and bring it back to room temperature before shaping.
The rest lets the flour and nuts absorb the honey, so the cookies bake soft instead of spreading flat.
Done when: Dough firmer and less sticky, holding its shape when scooped.
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3
Shape the Cookies on the Wafers
10 Mins
Room temperature
Wet your hands lightly and press about 55 g of dough onto each oblaten wafer, spreading it to the edges in a smooth dome about 1 cm thick. If you are baking without wafers, drop the same mounds onto lined trays.
Wet hands are the trick — the dough will not stick to them, and the domes come out smooth.
Done when: 24 even domes, each covering its wafer right to the edge.
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4
Bake Until Just Set
15 Mins
180°C (350°F)
Bake one tray at a time for 12–15 minutes. The cookies are done when the edges are set and the tops spring back lightly when pressed — they should stay soft, not crisp.
Do not overbake: lebkuchen firms up as it cools, and an extra 3 minutes in the oven is the difference between chewy and dry.
Done when: Edges set, tops springy, centres still soft to the touch.
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5
Glaze Half and Coat Half
10 Mins
Cookies warm, about 60°C (140°F)
While the cookies are still warm, brush half with the sugar glaze (powdered sugar whisked with the water and lemon juice until smooth) and dip the tops of the other half in the melted dark chocolate. Set them on a rack to dry.
Glaze warm cookies — the glaze sets into a thin, crackly shell as they cool.
Done when: Glaze dry to the touch and chocolate set firm, about 20 minutes.
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6
Dry and Store
20 Mins
Room temperature
Leave the finished lebkuchen on the rack until completely cool and dry, then pack in an airtight tin. They taste best after a day or two, once the spices have settled into the crumb.
A slice of apple in the tin keeps them soft for days — replace it every two days.
Done when: Cookies cool, dry and chewy, with the glaze set.
auto_awesome Finishing Touches & Plating
Let the lebkuchen rest a day before eating if you can — the honey and spices mellow and the crumb turns wonderfully soft and chewy.
Germany
3h 30m
