Authentic German Lebkuchen


  • 25backoblaten (German baking wafers)
  • 2 cups blanched almond flour
  • 1 ¼ cups white sugar
  • 3eggs
  • ½ cup ground hazelnuts
  • 7 tablespoons finely chopped candied lemon and orange peel
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla sugar
  • 1 pinch ground cloves
  • 2 cups chopped dark chocolate
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.


  • Step 2

    Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.

  • Step 3

    Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.

  • Step 4

    Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.

  • Step 5

    Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.

  • Cook's Notes:

    Traditionally lebkuchen are iced 3 different ways – milk chocolate, dark chocolate, and plain icing (confectioners’ sugar mixed with lemon juice). Try all 3 ways!

    You can get Back Oblaten in German specialty stores or order them online.

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