Lebkuchen German Xmas Honey Cakes Recipes

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LEBKUCHEN (GERMAN HONEY BARS)



Lebkuchen (German Honey Bars) image

Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin lemon glaze. We like to age the dough for up to two months before baking to allow the flavors to develop (the sugar and honey keep the egg from spoiling). After baking, these resilient cookies can be stored in an airtight container for at least a month more.

Provided by Megan Scott

Categories     Cookies     Christmas     cookbooks     Dessert     Fall     Winter     Honey     Almond     Lemon     Lemon Juice     Cinnamon     Clove     Cardamom     Anise     Nutmeg     Spice

Yield Makes 36 (2 1/4 x 1 1/2-inch) bars

Number Of Ingredients 27

Honey bars:
1 cup (320g) honey
2 tablespoons (30g) water
6 tablespoons (3/4 stick or 85g) unsalted butter, cut into cubes
¾ cup packed (175g) brown sugar
2 large eggs, lightly beaten
Finely grated zest of 1 lemon
1 tablespoon (15g) lemon juice
2 ½ cups sifted (300g) all-purpose flour
½ teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon grated or ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon ground anise
½ teaspoon salt
1/3 cup chopped blanched almonds
1/3 cup chopped citron
1/3 cup chopped candied orange peel
Citrus glaze:
1 ¼ cups powdered sugar, sifted
Finely grated zest of 1 lemon
2 tablespoons lemon juice
½ teaspoon vanilla
Decoration:
Candied cherries (optional)
Blanched almonds (optional)

Steps:

  • Honey bars:
  • Heat honey and water in a large heavy saucepan until runny. Remove from heat, and stir in butter until melted. Transfer mixture to a large bowl and stir in brown sugar, eggs, lemon zest, and lemon juice.
  • In a medium bowl, whisk together flour, baking soda, spices, and salt.
  • Add the flour mixture to the honey mixture and stir just until combined. Add almonds, citron, and candied orange peel. Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month.
  • When ready to bake, preheat the oven to 375°F. Grease a 13x9x2-inch baking pan and line with parchment paper so it extends over the 2 long sides.
  • Firmly press the dough into the prepared pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes.
  • Citrus glaze and decoration:
  • In a medium bowl, beat together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread glaze evenly over the top.
  • Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing 1 candied cherry in the center of each bar. And arrange 4 blanched almonds around each cherry.
  • Let stand in the pan on a rack until completely cool and the icing is set. Using the overhanging parchment as handles, transfer to a cutting board. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.

GERMAN LEBKUCHEN



German Lebkuchen image

A German honey Christmas cookie made with molasses.

Provided by HILARY2000

Categories     World Cuisine Recipes     European     German

Time 8h20m

Yield 36

Number Of Ingredients 16

1 egg
¾ cup brown sugar
½ cup honey
½ cup dark molasses
3 cups sifted all-purpose flour
½ teaspoon baking soda
1 ¼ teaspoons ground nutmeg
1 ¼ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ cup slivered almonds
½ cup candied mixed fruit peel, finely chopped
1 egg white, beaten
1 tablespoon lemon juice
½ teaspoon lemon zest
1 ½ cups sifted confectioners' sugar

Steps:

  • In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
  • To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 26.6 g, Cholesterol 5.2 mg, Fat 1.1 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 24.1 mg, Sugar 14.6 g

LEBKUCHEN (GERMAN CHRISTMAS HONEY COOKIES)



Lebkuchen (German Christmas Honey Cookies) image

This recipe is from an OLD betty crocker cookbook and is my absolute favorite Christmas cookie. My MIL sends a batch every year and is one of my favorite things of the season. DO NOT overbake these or they will become so hard that you might need to have dental work done (lol) If the cookies are too hard she suggests placing them in an airtight container with an apple slice. I did not include chilling time in the recipe.

Provided by GotBoxer

Categories     Dessert

Time 1h10m

Yield 72 cookies

Number Of Ingredients 18

1/2 cup honey
1/2 cup molasses
3/4 cup brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon lemon rind, grated
2 3/4 cups flour, sifted
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon allspice
1 teaspoon nutmeg
1/3 cup citron, chopped
1/3 cup nuts, chopped
whole blanched almond
1 cup sugar
1/2 cup water
1/4 cup confectioners' sugar

Steps:

  • Mix honey and molasses and bring to a boil. Remove from heat and cool completely.
  • Stir in brown sugar, egg, lemon juice and lemon rind.
  • Sift together flour, baking soda and spices, then stir into the honey-molasses mix.
  • Mix in the citron and chopped nuts, place the dough in the refrigerator and chill overnight.
  • Roll out a small amount of dough at a time to 1/4 inch thick, keeping the rest in the fridge. You can either cut out oblong shapes about 1 1/2" x 2 1/2" or just cut out circle shapes about 2" in diameter.
  • Place on a GREASED baking sheet about 1" apart.
  • Place 3 almonds on top of each cookie in a flower shape, and place in a 400 deg oven for 10-12 min or until no imprint remains when touched lightly.
  • While cookies bake, make glaze by boiling the water and sugar to 230 degrees - until it just barely begins to thread.
  • Remove from heat and stir in confectioners sugar.
  • Brush the hot glaze lightly over the cookies (if it gets grainy reheat slightly with a little water to thin again).

Nutrition Facts : Calories 57.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 2.9, Sodium 16.1, Carbohydrate 13, Fiber 0.2, Sugar 8.7, Protein 0.7

OLD GERMAN-POLISH RECIPE FOR LEBKUCHEN (CHRISTMAS COOKIES)



Old German-Polish Recipe for Lebkuchen (Christmas Cookies) image

This is a family recipe that I received from my mother-in-law. They were German-Polish farmers in the early 1900s on the eastern Germany-Poland border. This is a chewy, honey-based Christmas cookie. Melt dark chocolate and apply a thin coat to the cookie (as an extra treat)!

Provided by Steve Mitchener

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time P1DT46m

Yield 20

Number Of Ingredients 9

½ cup butter
1 ½ cups white sugar
1 cup honey
6 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons baking soda
½ cup water
2 eggs, beaten

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in sugar and honey. Bring to a boil; let cool, about 10 minutes.
  • Whisk flour, cinnamon, and cloves together in a bowl.
  • Mix baking soda and water together in a bowl; stir into butter mixture. Mix in eggs. Add flour-spice mixture; stir until dough is combined. Cover with plastic wrap; refrigerate for 24 to 48 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll dough out; cut into cookies and place on a baking sheet.
  • Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 57.8 g, Cholesterol 30.8 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 3.1 g, Sodium 136 mg, Sugar 29.1 g

GERMAN LEBKUCHEN CAKE WITH WHITE CHOCOLATE FROSTING



German Lebkuchen Cake With White Chocolate Frosting image

Bon Appétit | December 1991 This moist Christmas cake takes its cues from the flavors and spices found in the classic Lebkuchen cookie. It's brushed with an orange-scented honey syrup, frosted with a creamy white chocolate icing and then surrounded by sliced almonds. I haven't made this yet but I love Lebkuchen cookies and this cake sounds wonderful.

Provided by swissms

Categories     Dessert

Time 4h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 23

2 -3 large oranges
1/2 cup honey
2/3 cup orange juice
3/4 cup unsalted butter, room temperature
3/4 cup firmly packed golden brown sugar
1 tablespoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/2 teaspoon salt
2 large eggs, room temperature
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
2/3 cup half-and-half
1 tablespoon lemon juice
2/3 cup dried currant
12 ounces imported white chocolate, chopped (such as Lindt)
1 cup unsalted butter, room temperature
12 ounces cream cheese, room temperature
3 cups toasted sliced almonds
orange slices or orange peel, ribbon

Steps:

  • For syrup:
  • Using vegetable peeler, remove peel (orange part only) from oranges in strips. Mince enough peel to measure 4 tablespoons. Mix honey, orange juice and 2 tablespoons orange peel (reserve remaining 2 tablespoons peel for cake) in heavy medium saucepan. Boil until reduced to 3/4 cup, about 10 minutes. Set honey syrup aside.
  • For cake:
  • Preheat oven to 350°F Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter paper. Dust pan with flour. Using electric mixer, beat first 8 ingredients in large bowl until fluffy. Mix in reserved 2 tablespoons minced orange peel. Add eggs 1 at a time, beating well after each addition. Sift flour, baking soda and baking powder into medium bowl. Mix half and half and lemon juice in small bowl. Beat dry ingredients alternately with half and half mixture into butter mixture, beginning and ending with dry ingredients. Mix in currants. Pour batter into prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. (Cake will not rise to top of pan.) Cool cake 20 minutes. Run small sharp knife around pan sides to loosen. Turn cake out onto rack; cool. Peel off paper. (Can be made 1 day ahead. Cover syrup and cake separately and let stand at room temperature.)
  • For frosting:
  • Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Cool to barely luke warm. Using electric mixer, beat butter and cream cheese until light. Add chocolate and 1/4 cup honey syrup and beat until smooth and light. Chill until thick enough to spread, stirring occasionally, about 20 minutes.
  • Cut cake horizontally in half. Place bottom layer cut side up on platter. Brush with 1/4 cup honey syrup. Spread 1 1/4 cups frosting over. Brush remaining 1/4 cup syrup over cut side of top cake layer. Place cake cut side down atop filled layer. Set aside 2/3 cup frosting for garnish. Spread remaining frosting over top and sides of cake. Press almonds around sides. Spoon remaining 2/3 cup frosting into pastry bag fitted with small star tip. Pipe frosting decoratively around top edge of cake. Chill cake until frosting sets, about 1 hour. Garnish with orange slices or orange peel ribbons. (Can be prepared 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.).

Nutrition Facts : Calories 917.2, Fat 66.8, SaturatedFat 31.4, Cholesterol 146.6, Sodium 413.4, Carbohydrate 71, Fiber 6.1, Sugar 48.6, Protein 15.8

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