This is my take on the traditional German Lebkuchen, a Christmas mainstay. These slices are great to have to hand for unexpected guests during the festive season.
I had been looking for a lebkuchen recipe for a long time. I enjoyed making them, they tasted really good. I went to the cinema with a German friend and took some of these for us to eat during the film with a cup of coffer. I didn't tell my friend what I had made, and she spontaneously said " Very authentic darling, can I have the recipe ? " - 13 Mar 2011
I am half German and have searched for years for a recipe that comes close to the ones my uncle sent us when I was young. This is it! Thank you, Juanita! Forget the cinnamon candy (totally unauthentic!), but use nonpareils. These look like brownies, so it might be a good idea to warn guests! The cloves were too strong when the cookies were fresh, but after a few days they tasted fine to us. I used parchment for these, and did not grease it or the sheet. These keep well and don't dry out sitting out on the buffet table for hours. Enjoy! - 27 Dec 2000 (Review from Allrecipes US | Canada)
This is the most authentic recipe I have found for lebkuchen. I added grated lemon and orange peel to the dough. For the icing I added orange peel and more juice to make a thin glaze. Another commenter suggested "dropping" these on parchment paper, which I did. Made a very authentic cookie. Roll into golf-ball size for the most attractive cookie. Do not overbake. At 325 F, check at 15 mins for golf-ball sized dough balls. After you cool the honey sugar mix, the most effective way to mix is with your hands. It's a difficult and messy step, but I believe it is what makes these so authentic. What's up with the red hots?!? Forget about it! - 26 Dec 2008 (Review from Allrecipes US | Canada)