A traditional German recipe, especially popular during the christmas season.
- 1 cup honey
- 1 cup whole wheat flour
- 1 1/4 cup All-Purpose Flour
- 1 teaspoon yeast
- 1/2 cup finely chopped blanched almonds
- 1/2 tablespoon soy lecitine or 2 tablespoons flaxseed
- 2 teaspoons finely grated lemon peel
- 2 teaspoons finely grated orange peel
- 1 teaspoon ground or finely grated ginger
- 3 teaspoons ground coriander
- 1 ½ teaspoons ground sweet anise
- In a large bowl, beat together honey, soy lecitine, and the lemon and orange peel. If you use flaxseed instead of soy lecitine, soak them in a little bit of water for 2 hours and blend well.
- Add the rest of the ingredients and stir well. The dough will be stiff and sticky. If needed, add a little bit of water to be able to form the dough.
- Cover the bowl and put into the fridge overnight.
- The next day: Preheat the oven to 350°F (180°C).
- Lightly grease a cooking sheet.
- On a floured surface, roll the dough open and cut out cookies in your preferred shape and transfer to the sheet.
- Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean. The cookies will be still soft and will harden when cooling down.
- Store the cookies in an airtight container with a slice of apple (for its softening powers). If you make the lebkuchen 2 to 3 days ahead of time, they'll taste even better and be softer. They'll last for several weeks.