Now that Saint Nicholas Day (and all the preparations for it) is past, it is time to make Lebkuchen. You don't eat these right away. They are much better if you store them in a nice cookie tin for a couple of weeks first. Layer them in, with waxed paper between the layers. Then get a nice, unblemished apple. Wash thoroughly and cut in half. Don't peel or core. Place skin side down, cut side up, on the top layer of Lebkuchen. Close tin. The moisture from the apple will soften the Lebkuchen and help mellow out the flavors. Check on the apple occasionally. When we were kids, we used to like eating it after a few days - it had taken on the flavor of Lebkuchen. If you do eat it, be sure to replace it with a new one!
This recipe is my Mama's. She has been making these for almost half a century!
Now let's get started!
Finely chop and set aside:
¾ c unblanched almonds
1/3 c chopped candied lemon peel
same amount orange peel
Sift together and set aside:
3 c flour
¼ t baking soda
1 t cinnamon
¾ t allspice
½ t nutmeg
¼ t cloves
Beat until thick and piled softly:
2 eggs
1 c sugar
Beat in ½ c honey
Fold in dry ingredients in fourths.
Mix in almonds and candied peel.
Spread out on well-greased cookie sheet. Bake at 350°F for 25 ? 30 minutes.
Cut into bars while still hot. Leave on cookie sheet till cool.
If desired, quickly "paint" with a glaze made of powdered sugar and a little lemon juice, then sprinkle with colored sugar (non-pareils) immediately. Use a pastry brush. The heat of the Lebkuchen will dry this very quickly. When I was a kid, this was my favorite.
You can also leave them plain.
Or, once they are cold, use a pastry brush to "paint" them with melted plain chocolate. Press almond halves on each bar - one in each corner, or one in the middle.
Hint: you might double the recipe... My Mama used to multiply everything by 8, if I remember correctly. It made a HUGE tin of Lebkuchen, which we ate until almost Easter. I don't remember anyone ever complaining!
Now let's look for a new door! Here is the seven. 
A keg and bottles of - ? what do you think? Waiting for the Christmas feast! 
Have a magical day!


Comments: 25
blessings,
Wolfie
Wolfie - I will be posting a lebkuchen recipe that works better for gingerbread houses than this soon!
You're talking about one of my fondest memories of Germany.
I think a desire for Lebkuchen is in my DNA. I just couldn't get enough,
Thank you for the reminder and the recipe.
Great article-I love Lebkuchen and have fond memories of Oma leaving me one by my bed on the morning of Weihnachten.. it goes right up there with the schkoladen geld that my Opa gave me on Sankt Nikolaus Tag. My Father always followed that up with sticks, potatos and coal...I wonder why? By Weihnachten- that was repeated. Guess I never imporved..LOL
Do you know the story about the Elf Koernig?
Wolfi
Thank you all for your encouraging comments!
Marianne, Bob and Bonnie - thanks for sharing the Advent time with me!
Wolfie, no I don't. Will you post it for us please?
Sue, Heather and JoAnn, lovely to see you here!
Sheila - make sure you post it if you do. I would be very interested!
Victoria and Sherrie - if you make these, please post pics!!
Marianne, I don't bake for myself, but when there are people who will enjoy it, I do like making good things! Glad to know you are getting lebkuchen (at ALDI?? Didn't know they went that far afield!!)
Christi and Melinda, thanks for stopping by!
Thank you for these wonderful recipes..your kitchen must smell heavenly!