Adapted from Martha Stewart Cookies p.192

Lebkuchen (German Christmas Cookies)


This is the authentic recipe. If you don’t like fruitcake mix, try King Arthur’s Lebkuchen recipe.

Makes 18 cookies


3/4 c flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon, ground
1/2 tsp ginger, ground
1/4 tsp cloves, ground
1/2 tsp mace or allspice or nutmeg
1/2 c almond flour
2/3 c candied fruitcake mix
4 Medjool dates, pitted and finely chopped
3 oz almond paste, broken into small pieces
1/3 c apricot jam (I used Smucker’s Simply Fruit)
3 eggs
3/4 packed light brown sugar


1. Mix dry ingredients.

2. In second bowl, add fruitcake mix and dates. Mix.

3. Add almond paste. Mix.

4. Add jam. Mix.

5. Add eggs and brown sugar. Mix.

6. Fridge mix overnight or up to 3 days.

7. Preheat oven to 325 F. Prepare cookie sheet with silpat on top.

8. Make 2 in diameter rounds, place on silpat. Place 3 almonds close together on top of each cookie, decoratively. (Note: In Germany, they bake these on something called oblaten.)

9. Bake 12-14 minutes. You may need to rotate cookie sheet halfway through.

While baking, make glaze.


1/2 c + 3 tbsp confectioner’s sugar
2 tbsp whole milk

Mix well.

10. When cookies are cooled all the way, brush glaze on top of the cookies and let set. Cookies can be stored at room temperature for up to 3 days. To store longer, put cookies in airtight box with half an orange or apple (to keep the moisture in).

Note: WOWOWOWOWOWOWOWOWOWOWOWOWOW!! Divided batter into three parts, baked one, froze two. Love Germans. Love!

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