Makes: about 25–30 pieces (2 cm thick rounds or 4–5 cm diameter)
Lebkuchen are traditional German nut-based gingerbread cookies with a very high nut content and little to no flour. This vegan version keeps a tender, cookie-like center and a caramel glaze. This recipe uses 100 g of coarse hazelnuts to achieve a classic texture and bite.
Dough
150 g ground almonds
150 g ground hazelnuts
100 g coarse hazelnuts (for structure)
150 g light brown sugar
20 g maple syrup (or a mix)
150 ml fruit puree (plum puree or applesauce)
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp cardamom
1 pinch salt, 1 pinch of nutmeg
100 tbsp finely chopped orange peel or lemon peel (orangeat/zitrinat)
50 g finely chopped dried figs
Glaze
100 g powdered sugar
1–2 tbsp water or lemon juice
Instructions
1) Preheat and prep
Preheat oven to 170–180°C (325–350°F). Line a baking sheet with parchment paper.
2) Mix dry ingredients
In a large bowl, combine ground almonds, ground hazelnuts, coarse hazelnuts, light brown sugar, cinnamon, cloves, cardamom, and salt. Stir well.
3) Mix wet ingredients
In a separate bowl, whisk together fruit puree, vegan sweetener, and your chosen aroma. Add citrus zest if using.
4) Combine
Add the wet mixture to the dry ingredients and knead into a cohesive, sticky dough. If too dry, add a little more fruit puree; if too wet, mix in a bit more ground nuts or almonds.
5) Add optional fruits
Fold in optional orangeat/zitront or figs evenly, if using.
6) Cut out shapes:
Use cookie cutters to cut festive motifs or any desired shapes.
7) Bake
Bake 12–14 minutes, until edges are lightly golden. Tops stay soft; they firm up on cooling.
If using convection, reduce to about 160–170°C and monitor closely.
8) Glaze
Whisk glaze: 100 g powdered sugar with 1–2 tbsp water or lemon juice; optional 1/2 tsp rum aroma or cocoa powder.
While warm, coat Lebkuchen with glaze. Let glaze set completely. Dip for fuller coating if desired.
9) Store
Cool completely, then store in an airtight tin. Flavors develop after a few days rest.