The timeless allure of Lebkuchen: A taste of history
Lebkuchen are just as aromatic as our traditional gingerbread cookies. However, they have a unique quality that makes it hard to stop at just one. Inside, they are slightly moist and soft. This is due to an ingredient absent from the traditional recipe.
German lebkuchen are typically round and covered with icing or chocolate. Their spicy aroma comes from a honey mixture with spices, and their texture is the result of adding ground almonds. Thanks to these nuts, the gingerbread cookies remain moist inside.
History of German gingerbread cookies
Recipes for German gingerbread cookies, or lebkuchen appear in many different versions. The first, from the 13th century, mention that lebkuchen were baked on rice paper rounds.
Before lebkuchen became common in homes, they were baked in monasteries. They have religious symbolism, such as using seven spices, symbolizing the seven days of God's creation of the world.
Over time, the rice paper base was abandoned, and they were baked in heart shapes. They were hung around children's necks so they could nibble on the sweet, spicy cookies at any time.
How to make soft and moist lebkuchen?
To make 30 round lebkuchen, you need:
- 2 cups of all-purpose flour,
- 3/4 cup ground almonds,
- 3 teaspoons gingerbread spice,
- 1 teaspoon ground cinnamon,
- 1 teaspoon baking powder,
- 1/2 teaspoon baking soda,
- 3/4 cup honey,
- 85 grams butter,
- 100 grams finely chopped candied orange and lemon peel.
Preparation
- In a saucepan, heat the honey and butter until combined but not boiled. Set aside to cool.
- In a large bowl, mix the all-purpose flour, ground almonds, gingerbread spice, baking powder, and baking soda.
- Add the still-warm honey-butter mixture to the dry ingredients along with the orange and lemon peel.
- Combine into a smooth dough — you can use a mixer with hooks. Form into a ball, cover with a cloth, and let it cool for 30 minutes.
- Preheat your oven to 175°C. Shape the lebkuchen dough into balls the size of a walnut. Place them on a baking sheet lined with parchment paper and flatten with a large spoon. Occasionally dip the spoon in cold water to prevent sticking.
- Bake the lebkuchen in the preheated oven for 15 minutes. After baking, let them cool. Once cooled, dip them in icing or chocolate glaze.
How to make lemon icing for gingerbread cookies?
A slightly tangy lemon icing is a great complement to the sweet German-style gingerbread cookies. It pairs well with the candied citrus peel inside.
To prepare icing for 30 lebkuchen, you need 2 cups of powdered sugar and the juice of 1 lemon. Gradually add the juice to the sugar and mix vigorously until you achieve a thick but slightly pourable consistency. Dip the cooled gingerbread cookies into the icing and set them on a rack. Lebkuchen are best on the second day.
Can lebkuchen cookies be stored for years?
The secret of gingerbread cookies is that they can be stored for a long time, and with each passing day, they become more delicious. In the past, this was especially important. Monasteries would make a large batch of gingerbread for emergencies and rely on them during famine.
Today's gingerbread cookies can no longer be kept for years because they contain eggs and butter, ingredients prone to spoilage. Although honey preserves the dough and has antibacterial properties, it's best to eat them all within one month.
