Chocolate Glazed Lebkuchen

What follows is a close approximation of the Dallmayr original. Not quite the cookie of memory, but it’ll do, for now.

Spice Mix

In a mortar and pestle, or spice grinder finely grind* equal amounts of star anise, allspice, coriander and green cardamom seed to equal about 2 teaspoons. Grate about ½ teaspoon each of nutmeg and mace and add to the mix. Add ½ teaspoon ground ginger. Grind cinnamon sticks to equal 2½ tablespoons; cloves to equal about 2 teaspoons and whisk into the ground spice mix. It should be a fine powder. Reserve.

* If you don’t want to grind your own, find measurements for pre-ground spices at the end of the recipe.


⅓ c candied orange peel
1¼ c diced lemon peel (citron)
2 c almonds, skin on
2 c hazelnuts, skinned
5 eggs
1¼ c packed brown sugar
¼ c honey
1 t pure vanilla extract
3 t spice mix or to taste
pinch salt
zest of 1 lemon
½ t baking powder
24 3-inch oblaten
72 almond halves (optional garnish)

Preheat the oven to 350ºF. Prepare a baking sheet with parchment paper. Place oblaten on the sheet.

Pulse orange and lemon peel in a food processor until finely chopped. If the peel is very moist, you may need to add a tablespoon of flour to keep it from sticking together. Reserve.

Pulse nuts in a food processor until very finely chopped. Reserve. Beat the eggs with sugar, honey and vanilla until foamy. Whisk in the spice mix, salt and lemon zest.

Combine baking powder, nuts and peel with the egg mixture. The mixture will be a bit gloppy. Spread each oblaten with not more than a ½-inch thick layer of dough, leaving ¼-inch all round. Bake for 20 minutes. The rounds should still be moist and soft. Glaze while warm. Place three almond halves on each cookie in a star pattern if desired.


100 g semi-sweet chocolate (approx ½ cup)
½ T unsalted butter

Melt chocolate and butter in a metal bowl set over a pot of simmering water. Stir constantly until smooth. Take off heat, cool slightly then glaze each cookie. Place lebkuchen on a cookie rack with a large tray underneath to catch drips. Let dry completely before storing. Store in a cookie tin at room temperature for up to six weeks.

Makes 24 cookies.

*Pre-Ground Spices

Don’t want to grind your own? Whisk together ¼ t ground nutmeg, ¼ t ground mace, ½ t ground ginger, ½ t ground star anise, ½ t ground allspice, ½ t ground coriander, ½ t ground green cardamom, 2 t ground cloves, 2½ T ground cinnamon. Reserve.

Posted in Uncategorized