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Chocolate Lebkuchen

 Chocolate Lebkuchen
Having lived in Germany, I try to keep my German cooking as authentic as possible. These lovely lebkuchen are a culinary Christmas custom.—Cathty Lemmon, Helena, Montana
20 ServingsPrep: 1 hour + cooling Bake: 15 min. + cooling

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup sugar
  • Dash salt
  • 1/3 cup cold butter, cubed
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon canola oil
  • 2/3 cup quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1/3 cup ground almonds
  • 1/3 cup ground hazelnuts
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon each ground cloves, cardamom and allspice
  • 1/4 cup finely chopped candied lemon peel
  • 1/4 cup finely chopped candied orange peel
  • GLAZE:
  • 6 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped

2 of 2

Chocolate Lebkuchen (continued)

Ingredients (continued)

  • 1/4 cup butter, cubed

Directions

  • In a small bowl, combine the flour, sugar and salt; cut in butter
  • until mixture resembles coarse crumbs. Combine water and vanilla;
  • gradually add to crumb mixture, tossing with a fork until dough
  • forms a ball.
  • On a lightly floured surface, roll out dough to 1/16-in. thickness.
  • Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased
  • baking sheets. Bake at 325° for 8-10 minutes or until set.
  • Remove from pans to wire racks to cool.
  • For topping, in a small bowl, cream butter and sugar until light and
  • fluffy. Beat in egg and oil. Combine the oats, flour, nuts, cocoa,
  • baking powder and spices; gradually add to creamed mixture and mix
  • well. Fold in candied peels.
  • Drop a rounded tablespoonful of topping on each cookie; gently press
  • down. Place 2 in. apart on ungreased baking sheets. Bake at 325°
  • for 13-16 minutes or until set. Remove from pans to wire racks to
  • cool.
  • In a microwave-safe bowl, melt chocolate and butter; stir until
  • smooth. Dip each cookie halfway in chocolate; allow excess to drip
  • off. Place on waxed paper; let stand until set. Store in airtight
  • containers. Yield: about 1-1/2 dozen.
Nutritional Facts: 1 cookie equals 238 calories, 14 g fat (8 g saturated fat), 32 mg cholesterol, 122 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.