Ingredients
Scale
- ¼ cup (60ml) water
- ¾ cup (150gms) sugar
- ½ cup (170gms) honey
- ½ cup (120ml) milk
- 1 large egg
- ⅔ cup (100gms) mixed candied citrus peel
- 1 cup (100gms) toasted, ground hazelnuts
- 3¼ cups (450gms) flour
- 6 tablespoons (40gms) unsweetened cocoa powder
- zest of one lemon
- 2 tablespoons German Lebkuchen spice mix
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup (120gms) icing sugar/powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons lemon juice
- a small amount of water, if needed
Instructions
- In a small saucepan, heat the water, sugar, and honey until the sugar dissolves. Do not let it boil. Set aside to cool slightly before using.
- In the bowl of a stand mixer, combine the flour, chopped candied citrus peel, ground hazelnuts, cocoa powder, lemon zest, spices, baking soda, baking powder, and salt.
- Pour the warm honey mixture into the dry ingredients. Mix well to combine. Then add the egg and milk; knead until you form a stiff dough.
- Wrap the dough in plastic wrap or pack it into an airtight container. Chill overnight or in the fridge for up to 3-4 days.
- Remove the dough from the fridge after chilling. Let it sit at room temperature for about 30 minutes. Preheat your oven to 350°F (180°C). Grease two cookie sheets or line them with parchment paper.
- Cut the chilled dough ball into 8 wedges. Roll each wedge into a rope about ¾-inch thick and approximately 11 inches long. Place on cookie sheets and flatten slightly with your fingers.
- Bake for 12 to 14 minutes until puffed but still soft in texture.
- While cookies bake, stir together icing ingredients until you achieve a thick but runny glaze consistency similar to pudding. Adjust with water as necessary.
- Allow cookies to cool on sheets for about 5-8 minutes before brushing them generously with glaze on all sides. Add extra glaze if needed for coverage.
- Once cooled completely, cut each log diagonally into about 10 diamond-shaped cookies.
- After icing has hardened, store cookies in an airtight container with wax paper between layers. They last up to two weeks or can be frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg