A Traditional German Recipe for Lebkuchen Christmas Cookies, made easy!
Leb kuchen is a traditional German cookie, much like a gingerbread, or a gingersnap, but with a tender and chewy texture! They're dense, sweet and chewy; commonly copied as gourmet cookies under other names.
In a large saucepan, mix then honey and brown sugar over low to medium heat.
Add in the almonds, citron, orange and lemon zest, spices and then the brandy. I finely dice the citron in a chopper or food processor first.
Stir the baking soda into the mix well. Next beat the eggs with a hand whisk or fork and then mix them into the pot.
Gradually add in the flour. The dough will start to become very sticky.
Scrape the dough onto a floured 3-foot-long board or plastic wrap. Generously flour (dust) the dough. Then, using floured hands, knead the dough several times to smooth it. Flatten the dough into a 3/8-inch-thick square.
Using either a square cookie cutter or a long knife, cut out cookies into 2 inch squares
Wrap the dough in plastic and let it rest overnight in a cool room or fridge (40 F to 70 F)
Heat the oven to 180 C Gas Mark 4 ( or 350 F) . Line a baking sheet with parchment or lightly greased aluminum foil. Transfer the squares to the baking sheet, spacing them about an inch apart.
Mix the 1 cup of powdered sugars, 1 tablespoon of lemon juice and 1/4 teaspoon of vanilla extract.
Bake the cookies on the center oven rack for 8 to 10 minutese. When done, the cookies will have formed a crust, but they should still feel soft to the touch. (Tip: The cookies stay chewier if you bake them less and put them in an airtight container while they're still slightly warm. If your family prefers a crisper cookie, just bake them a little longer and let them cool completely before you store them.) Transfer the cookies to a wire rack to cool
While they are still quite warm, ice the cookies. When they've
cooled completely, dredge them once more. Makes about 18 to 24