Honeyed lebkuchen squares with caramelized almonds (Honiglebkuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 222) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow baked squares to rest a few days before serving.

  • ashallen on February 05, 2020

    Author's headnote lets you know these aren't gooey American-style cookies. I'm a big goo fan but this lighter style was nice. Very aromatic flavor from spice & candied peel. Used strongly flavored wildflower honey-worked well with the other strong flavors. Used Ceylon cinnamon but cassia would've been stronger/better. Out of curiosity, I ignored author's advice not to eat these for first few days-edible but a bit sawdusty and strong baking soda flavor. I put a moistened terra cotta "sugar bear" in the storage container and it was great for their texture - fudgier/chewier! Dough had some interesting textures as it came together but was ultimately fine. Most fiddly part was forming the square. I ended up using a silicone mat + rolling pin, lightly flouring dough top since it wanted to stick (even in my cold kitchen). Also cut a clean edge on dough and used trimmings to build out corners. Will probably try other recipes before making this again - looking for a moister cookie.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.