German Gingerbread (Lebkuchen)

Germans love to bake, especially around Christmas. I wanted to provide you with an abundance of recipes so that you do not just have to nibble on that one cookie whilst everyone else enjoys 3 – 4. These recipes are a bit different from my usual blog posts. Shorter, with no educational parts, but a section to give you hints and tips so that they all turn out perfect. One photoshoot, 8 recipes over the next two weeks. Enjoy! 🤗

I kid you not – when I told my friends I am developing a German gingerbread (Lebkuchen as we call it) recipe they were like: “Why? – You don’t even like gingerbread!” 😂. No, I did not but I wanted you to have a recipe you can enjoy because it is a very typical German one.

Besides, since I have made my own with quality ingredients – by god – they are so delicious 🙈. There is for sure more than one in my belly right now!!

Tips for Baking these German Gingerbreads (Lebkuchen)

1. Watch the timer on these German Gingerbreads like a hawk – they easily burn if they are too long in the oven.
2. Ensure that the oven is sufficiently hot – gluten-free baking requires your oven to be at the optimal temperature before putting something into the oven.
3. You have to wait until the cookies are cold, else it will be difficult to get them off the baking paper.
4. Do not have them in the same tin as your other cookies. These are super soft and make all other cookies go soft as well (tried and tested mistake on my part 😂).

These German Gingerbread (Lebkuchen) cookies are gluten-free and refined sugar-free, but in this instance, not vegan. I hope you enjoy those delicious bites of heaven-ness 🤗.

German Gingerbread (Lebkuchen)

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Recipe by Ann Robejsek Course: CookiesCuisine: Gluten-free bakingDifficulty: Medium

Servings

65

servings

Prep time

20

minutes

Cooking time

16

minutes

Soft, chewy and oh-so-tasty of gingerbread spice. These German Gingerbreads (Lebkuchen) are a delight, especially around Christmas.

Ingredients

• ¾ cup (115 gr.) hazelnuts

• ¾ cup (115 gr.) almonds

• ¼ cup (30 gr.) arrowroot starch

• 3 tsp gingerbread spice

• 2 tsp baking powder
  

• ½ cup (150 gr.) honey

• Zest of one orange

• Zest of 1 lemon

• 1 tsp liquid vanilla

• 1 egg yolk

• 4 egg whites

How to

• Line a tray with a baking sheet and pre-heat oven to 180 degree Celsius (350 Fahrenheit)
• In a blender or coffee grinder, blend almonds and hazelnuts into a flour. Add to a bowl along with the arrowroot starch, honey, gingerbread spice, vanilla, baking powder, egg yolk, as well as the zest from the orange and lemon. Mix thoroughly until combined. Do not be confused, the dough will now be very sticky
• In a separate bowl, whisk the egg whites until stiff. Add to the other ingredients and mix until completely combined. You will lose a bit of the “fluffiness” from the egg whites but the mixture should still be higher in height. Put about a teaspoon per “Lebkuchen” on the tray. Be sure to leave a bit of space as they will spread. Bake for 16 minutes until the outside has browned. Makes around 65 Lebkuchen. Let cool completely before ENJOYING!!