German Christmas spice cookies which were very popular in Würzburg and we would buy them by the bag-full.  This recipe is from Gourmet Magazine, Dec. 2002. The Epicurious site still carries this recipe..  I usually do not ice my lebkuchen.

For nut flour

  1. 3/4 cup hazelnuts (3 1/2 oz)
  2. 3/4 cup sliced almonds (2 1/oz)
  3. 2 3/4 cups all-purpose flour
  4. 3 tablespoon unsweetened cocoa powder
  5. 1 tablespoon ground cinnamon
  6. 1 teaspoon ground ginger
  7. 1/2 teaspoon ground cloves
  8. 3/4 teaspoon salt
  9. 1/2 teaspoon baking powder
  10. 1/4 teaspoon baking soda

For cookies

  1. 1 cup packed dark brown sugar
  2. 3/4 cup mild honey
  3. 1/2 stick (1/4 cup) unsalted butter, softened
  4. 2 large eggs
  5. 1/2 cup finely chopped fine-quality mixed candied fruit such as citron, orange, and lemon.

For icing

  1. 2 cups confectioners sugar
  2. 3 tablespoons water


  1. Finely grind nuts with remaining nut flour ingredients in a food processor.
  2. Beat together brown sugar, honey, and butter in a large bowl with an electric mixer at medium-high speed until creamy.
  3. Add eggs 1 at a time, beating well after each addition. Mix in nut flour at low speed until just blended, then stir in candied fruit.


Pre-heat oven to 350 degrees and prepare baking sheet with parchment paper


  1. Roll level 2 tablespoon amounts of dough into balls with dampened hands, and place on prepared baking sheets.
  2. Bake cookies in upper and lower thirds of oven until surface no longer appears wet, about 15 minutes total.
  3. Transfer to racks to cool.
  4. Evenly brush cooled cookies with icing. Let icing set, about 1 hour.

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