Lebkuchen (German Gingerbread) with candied clementine peel
This lebkuchen recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareTheHoliday #CollectiveBias
Who loves gingerbread?! Everyone in my house, that’s for sure. I am a ginger fanatic and eat it in some form everyday, so gingerbread is an easy win in my book. If you look into gingerbread’s history, you will see that Germany is at the core of the tradition. It is no surprise then, that Nuremberg is known as the mecca of gingerbread. I happen to be basically 100% German, so this is a recipe I make every year during the holidays. Lebkuchen houses (gingerbread houses) have become a tradition in countries across the world, but since I am terrible at building them (like, really terrible) we’re sticking with the cookie form.
The lebkuchen recipe I’m sharing today, one I have made for years, has that hardened outer crust with a cakey, chewy center I die over. It is topped with a lemon icing while warm (that is so yummy) and then garnished with candied orange peel. You don’t see the addition of the candied fruit peel much in the US, nor the slivered almonds, which is what makes this recipe a stand out.
For this batch, I decided to candy clementine peels since I have SO many clementines around these days. I buy so many bags of “cuties” this time of year because my kids devour them faster than I can peel them. I don’t throw all of the peels away. Instead, I remove the pith and candy them in simple syrup.
Make sure you have enough liquid (about 4 cups) because the peels need to cook and soften for about 40 minutes. If you want to use the citrus syrup for another recipe, make sure to harvest it before too long. Once the liquid is mostly all cooked out (bubbly and starting to brown but not burn), remove the peels and put on a wire rack over foil to dry. It is best to let them dry for a day or even two.
Candied citrus peel is just the best kind of candy going and it is absolutely mandatory in German gingerbread. I love it so much, I use it as a garnish. I also put some aside for a holiday cocktail recipe I’ll be sharing later today!
Every time I make a big batch of cookies, especially during the holidays, I try and think of who I could gift half of them to. I mean, cookies are the ultimate baked good to give. They package and travel well. So, this time, my mind went right to our delivery men. When you are a blogger, you receive packages pretty much every day. I’m also a chronic online shopper (who is with me?) so there is a lot of those packages mixed in as well. Long story short, I am on a first name basis with all of the delivery men who come to my house.
So this morning, I packaged up three Rubbermaid TakeAlongs for the super friendly delivery men I knew I’d be seeing on my doorstep today. Rubbermaid TakeAlongs are microwave, freezer and dishwasher safe, so they are the perfect reusable vessel for holiday treats. They feature soft, flexible, lids that grip the container tightly for a great seal and are totally spill-proof. For the holiday season, there are new green, red and holiday print containers in various sizes, so you can be festive yet practical.
I found my Rubbermaid TakeAlongs at Walmart in the aisle with other reusable storage containers and kitchen wares. REBATE: Ibotta $1 Off Of Any 2 Rubbermaid TakeAlongs products – exclusive to Walmart shoppers. Travel to the Rubbermaid website for more ideas on what to package in your Rubbermaid TakeAlongs!
- 1 egg
- 3/4 cup brown sugar
- 1/2 cup honey
- 1/2 cup molasses
- 2 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1 tsp freshly ground nutmeg
- 1 tsp freshly grated ginger root
- 1/3 cup slivered or sliced almonds
- 1/3 cup candied fruit peel, diced
- 1 egg white, beaten
- 1 Tbl lemon juice
- 1/2 tsp lemon zest
- 1 1/3 cups confectioners sugar, sifted
- In the bowl of a stand mixer, beat the egg, brown sugar and honey until smooth. Stir in the molasses.
- In a separate bowl, combine the flour, baking soda, nutmeg, cinnamon, cloves, ginger and allspice. Incorporate into the molasses mixture. Stir in the almonds and candied fruit peel.
- Cover or wrap dough, and chill overnight.
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper. On a lightly floured surface, roll the dough out to 1/4 inch in thickness and cut into the desired shape. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until firm.
- Make the lemon glaze in a stand mixer bowl, mixing until smooth. While still warm, brush the cookies with the lemon glaze and top with additional candied citrus peel.