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Spiced Christmas cookies
Lebkuchen
Course
Breakfast, Christmas, Dessert
Cuisine
German
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
REST OF THE DOUGH
12
hours
hours
Servings
40
biscuits
Author
Giulia Mairo
Ingredients
300
gr
honey
100
gr
butter
50
gr
sugar
1
egg
240
gr
flour
240
gr
rye flour
1
tsp
ground cloves
2
tsp
ground cinnamon
1
tsp
nutmeg powder
1
tsp
ginger
2
tsp
cocoa
zest of one lemon
zest of ½ orange
50
gr
almonds
40
ml
milk
6
gr
bicarbonate
150
gr
dark chocolate
Instructions
To prepare the gingerbreads, melt the butter and honey in a double boiler, mixing to mix the two ingredients well, then allow to cool.
Beat eggs and sugar until the mixture is light and fluffy.
Add the cocoa, ginger, cinnamon, cloves, nutmeg, lemon and orange zest and mix the ingredients well with the egg mixture.
Add the warmed honey, without stopping mixing.
Add the previously chopped almonds to the mixture.
Mix the 00 flour with the rye flour in a bowl, then add them to the dough, sifting them a little at a time.
In a small bowl, dissolve the yeast in the milk and add to the general mixture.
Cover the bowl of dough with cling film and put it in the turned off oven to rise for a whole night.
The next day, work a part of the dough until you get a thin sheet, then use some pastry rings to make the biscuits.
Arrange them on a lined baking sheet.
Bake in the oven at 180 ° C for 10 minutes
Let them cool down.
Cut the chocolate into small pieces, melt it in a double boiler and then brush it on the surface of the biscuits.
Cool down.