Ingredients

½ cup (170 g) honey

1 cup (200 g) dark soft brown sugar (Muscovado sugar)

¼ cup (60 g) unsalted butter

1 tsp orange zest

1 tsp lemon zest

1 tsp baking powder

½ tsp baking soda (bicarbonate of soda)

2 tsp ground cinnamon

½ tsp fine sea salt

½ tsp ground allspice

¼ tsp ground ginger

¼ tsp ground cloves

¼ tsp grated nutmeg

⅛ tsp white pepper (optional)

1 large egg, beaten

2 ½ cups (300 g) flour (all-purpose/plain)

1 cup (100 g) ground almonds (almond flour)

1 tbsp lemon juice (use only if dough is a bit dry)

1 tsp vegetable oil (for the bowl)

1 cup (120 g) powdered sugar (icing sugar)

1 tbsp lemon juice (or to taste, adjust as needed)

1 tsp vanilla extract

1 tsp rum (optional)

Sprinkles or sanding sugar (for decorating)

Flaked almonds (for decorating)

Orange peel strips (for storage)

Instructions

Step 1: In a mixing bowl, combine the honey and brown sugar. Heat in the microwave in 30-second bursts, stirring vigorously each time until the sugar dissolves.

Step 2: Add the cubed butter and the orange and lemon zest. Stir until the butter has melted and the mixture is smooth.

Step 3: Stir in the baking powder, baking soda, salt, spices, and the beaten egg until well combined.

Step 4: Add the flour and ground almonds. Mix until you form a soft, slightly sticky dough. If needed, add a little lemon juice to moisten the dough.

Step 5: Lightly oil a spatula or your hands, then gather the dough into a ball. Cover the bowl with a towel and let it rest at room temperature for at least an hour or overnight for best flavor.

Step 6: Preheat the oven to 350°F (180°C). Prepare the glaze by mixing powdered sugar, lemon juice, vanilla extract, and rum (if using) until thin and runny.

Step 7: Divide the dough into three portions. Roll each portion out on a silicone baking mat to about 2 cm (just under an inch) thick.

Step 8: Use cookie cutters such as round, star, or heart shapes to cut the dough. Space the cookies on the baking mat and bake for 12 minutes. Repeat with remaining dough, re-rolling scraps as necessary.

Step 9: Transfer the warm cookies to a wire rack. Brush them with the glaze while still warm to allow it to soak in and dry.

Step 10: Once the glaze is dry, apply a second layer if desired. Decorate with sanding sugar, sprinkles, or slivered almonds. For a chocolate-covered variation, see recipe notes.

Tips & Variations

If the dough feels too dry, add lemon juice gradually to reach the right consistency.

For a richer flavor, allow the dough to rest overnight at room temperature before baking.

Decorate with melted dark or milk chocolate for an indulgent twist.

Use a silicone baking mat or parchment paper to prevent sticking and help with easy removal.

Storage

Store the Lebkuchen cookies in an airtight cake tin separated by parchment paper to prevent sticking. Adding a few strips of fresh orange peel to the tin helps keep them fresh and infuses a subtle citrus aroma. These cookies improve in flavor over several days, making them a wonderful make-ahead treat. Reheat gently if you prefer them warm, but they are delightful at room temperature.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. However, the texture may vary slightly, and you might need to adjust the liquid to get the correct dough consistency.

How long do Lebkuchen cookies keep fresh?

When stored properly in an airtight container with parchment paper between layers, Lebkuchen stay fresh and flavorful for up to two weeks. In fact, their flavors deepen and improve over time, making them ideal for holiday gifting.