Christmas time is Lebkuchen time. And with these moist Lebkuchen with chocolate you can bring great joy to yourself and others. The Lebkuchen dough has no candied orange or lemon peel; instead it’s made with lots of almonds and hazelnuts plus delicious chocolate hazelnut spread. After baking, the Lebkuchen get a light sugar glaze, which keeps them nice and moist and fresh.
Chocolate Lebkuchen
Ingredients
For the Lebkuchen
- 3 eggs, medium
- 140 g brown sugar, sugar
- 2 packets vanilla sugar
- 250 g whole-grain spelt flour
- 4 tsp baking powder, cream of tartar baking powder, if you like
- 150 g ground hazelnuts
- 100 g ground almonds
- 3 tbsp chocolate hazelnut spread
- 1 tsp cinnamon
- 3 tsp gingerbread spice (Lebkuchengewürz)
- 1 tbsp baking cocoa
- 24 baking wafers (Oblaten) Ø 7 cm
For the sugar glaze
- 125 g powdered sugar
- 1.5 tbsp water
Nutrition per piece, approx.: 173 kcal4 g protein21 g carbs8 g fat2 g fiber
Estimates, calculated from the ingredients.
Equipment
- hand mixer or stand mixer
- Lebkuchen bell mold, optional
- pastry brush
Instructions
- Preheat the oven to 160 °C (320 °F), conventional oven (top and bottom heat), and line the baking sheets with parchment paper.
- Beat the 3 eggs together with 140 g brown sugar and 2 packets vanilla sugar with the hand mixer or stand mixer for 2-3 minutes until frothy.
- Add 250 g whole-grain spelt flour, 4 tsp baking powder, 150 g ground hazelnuts, 100 g ground almonds, 3 tbsp chocolate hazelnut spread, 1 tsp cinnamon, 3 tsp gingerbread spice (Lebkuchengewürz) and 1 tbsp baking cocoa and mix carefully.
- Place the wafers on the baking sheets with a little space between them and spread the dough on top using two tablespoons or a Lebkuchen bell mold (ad). If necessary, smooth the dough with wet fingers. The dough should be about 1 cm high.
- Bake the chocolate Lebkuchen one sheet at a time for 15 minutes.
- In the meantime, stir 125 g powdered sugar and 1.5 tbsp water into a slightly runny sugar glaze.
- Brush the still-warm Lebkuchen with the sugar glaze using a pastry brush.
Tips
- The dough is thick and sticky, and that’s how it should be 🙂 The runnier it is, the easier it is to spread on the wafers with the tablespoons, but then it spreads out more while baking. It doesn’t make any difference in taste. If necessary, shorten the baking time a little and leave more space between the wafers.
- A Lebkuchen bell mold (ad) is actually a rather rare kitchen tool, but if you like to bake Lebkuchen often, I really recommend this little helper.
- You can also use an ice cream scoop or a dough portioner (ad); in that case, it’s a good idea to dip it into hot water every now and then.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Chocolate Lebkuchen
Why is the Lebkuchen dough so sticky?
That’s how it’s supposed to be! The dough is thick and sticky. If it’s too runny, it’s easier to spread on the wafers, but it spreads out more while baking. It’s best to spread it with two tablespoons.
Can I bake Lebkuchen without candied orange and lemon peel?
Yes, that’s exactly what this recipe is for: instead of candied orange and lemon peel, the dough contains lots of almonds, hazelnuts and chocolate hazelnut spread. This makes the Lebkuchen especially moist and chocolatey.
How do the cookies stay moist for a long time?
The sugar glaze keeps the Lebkuchen fresh. Let them dry well and then store them in a tightly sealed tin. That way they also make a great homemade gift from the kitchen.
Where do these cookies come from?
Lebkuchen has a long tradition in Germany – Nuremberg Lebkuchen on baking wafers are especially well known. You’ll find even more ideas for the Advent season among my Christmas recipes.
How should I store chocolate Lebkuchen?
The best place for Lebkuchen is a tightly closed cookie tin in a cool spot. That way they keep for several weeks. Put a little parchment paper between the layers so the chocolate doesn’t stick.
Can I freeze Lebkuchen?
Yes, Lebkuchen freeze well. Pack them airtight in a container or freezer bag, and they’ll keep for about 3 months. Let them thaw at room temperature in their packaging so no condensation forms on the chocolate.
