Name: Chocolate-Glazed Lebkuchen
Yield: Makes 2 to 3 dozen pieces
Cuisine: Germany
Ingredients: 3 tablespoons orange juice; 1 tablespoon water; ½ teaspoon almond extract; 1½ teaspoons ground cardamom; 4 tablespoons (½ stick) unsalted butter, cut in pieces; ¾ cup chopped almonds (with skins); ½ teaspoon freshly grated nutmeg; ½ cup plus 1 tablespoon honey; 1½ teaspoons cinnamon; ½ teaspoon baking soda; 3 ounces semisweet chocolate, chopped (or substitute ½ cup semisweet chocolate morsels); ½ teaspoon (generous) ground cloves; ⅓ cup fine-chopped candled or dried pineapple (or any other good candled fruit); 1½ teaspoons unsalted butter; 1½ tablespoons boiling water; ½ teaspoon ground ginger; 1 teaspoon baking powder; ¾ cup sugar; 1⅔ cups sifted flour; ⅓ cup lightly beaten egg (a little more than 1 large egg)

Preparation info

Makes
2
pieces

Difficulty
Easy

Appears in

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

About

A stellar German cookie, freely adapted from a recipe of Doris Langsdorf. These are small, chewy chocolate-glazed diamonds or squares, moist with honey, and with deep, spicy flavor. They’ll make you think of being home for the winter holidays, sitting around the fireplace, and all sorts of other good things. (Note that this dough must be made a day in advance, to let the flavors mellow and ripen.)