Lebkuchen is one of THE traditional German Christmas treats. I don't know if there is a translation for it, but I'd define it as a soft gingerbread which comes in many forms and shapes; they all have in common that they're spiced in a way that reminds me so much of Christmas, and that they have some kind of ground nuts in them which makes their dough soft and not too dry. Some of them are decorated with almonds, others topped with a simple sugar glaze or with chocolate. I don't know much more about their history but they have to be on every decent cookie platter.
This version is more dense and cakey than most of the traditional Lebkuchen I've eaten.
It's not really a cookie (perfect for the days you the texture of a good old cake) but you can cut it into small pieces and pretend it was one.
It's cozy and soft and rich, and the lemony glaze makes a beautiful topping, a bit crunchy and sour and somehow fresh in midst of all the butter, if I may say so.
Recipe (inspired by these recipes)
130 grams butter, at room temperature
150 grams sugar
3 eggs, separated
350 grams flour (a mix of white and wholegrain spelt)
150 grams ground almonds (or hazelnuts)
4 tablespoons cocoa
2 teaspoons baking powder
2 teaspoons mixed Lebkuchen spices (cinnamon, ginger, cardamom, aniseed, cloves, coriander)
200 ml milk
a pinch of salt
lemon juice and zest (optional) and confectioner's sugar for the glaze
Preheat the oven to 180º C.
Mix sugar, butter and egg yolks together until light and fluffy.
Combine flour, ground nuts, cocoa (sifted), baking powder and spices.
Alternately add flour mix and milk, a bit at a time.
Whisk the egg whites with the salt until stiff. Fold them carefully into the dough.
Spread out the dough evenly on a greased baking tray (mine measures 40x32 cm) lined with parchment paper and bake for 15-20 minutes, depending on the size of your baking tray, i.e. the thickness of your Lebkuchen. It should be baked through but not too dry.
Leave to cool on the tray.
Make the glaze combining a few tablespoons of confectioner's sugar with a bit of lemon juice. It should be quite liquid but not watery, otherwise it won't dry. Brush it on the surface of the cake and sprinkle with a bit of lemon zest.
Let the glaze dry, then cut the cake in little bars or cubes.
Keeps for a week or more in an airtight container.
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