The BEST Soft Lebkuchen Recipe | Authentic German Christmas Cookies

Put candied fruit into a food processor and blend until it becomes a fine paste.

Process almonds in a food processor until they are fine but not flour-like, avoiding large pieces.

In a separate mixing bowl, combine brown sugar, room temperature butter, and honey.

Using a standing mixer with a paddle attachment, mix the brown sugar, butter, and honey until nicely incorporated.

Add 2 eggs to the mixture and cream until it comes together.

In the bowl with the nuts and candied fruit, add lebkuchen spice and sunflower oil, and mix gently.

Incorporate the nut and candied fruit mixture into the honey, butter, and brown sugar mixture and mix until combined.

Add cocoa powder to the mixture (if available).

Prepare flour by adding salt and brewed coffee, alternating between the flour and coffee until fully mixed, ending with flour.

Transfer the sticky dough into a bowl and let it rest in the refrigerator overnight or at room temperature if it's not hot.

Prepare baking sheets with bakoblaten, leaving space between each cookie.

Use a cookie scooper to place dough onto the bakoblaten, or wet hands to form balls of dough.

Bake at 350°F for 15 to 17 minutes, checking for a soft texture that doesn't stick to your hand.

Melt chocolate couverture for dipping the cookies after they cool.

Dip the cooled lebkuchen into the melted chocolate, optionally using gloves.

For a powdered sugar glaze, mix powdered sugar with a little water and a splash of rum, and dip cookies in this mixture as well.

Place dipped lebkuchen on parchment paper or a cooling rack to cool completely before packaging.

Equipment Needed

Dietary

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