Chocolate Lebkuchen

  October 16, 2021   Read time 1 min
Chocolate Lebkuchen
Lebkuchen or gingerbreads are the staple Christmas biscuits. But fill them with jam, coat them with chocolate - and you're in a completely different Christmas cookie league.

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup sugar
  • Dash salt
  • 1/3 cup cold butter, cubed
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • topping:
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 tablespoon canola oil
  • 2/3 cup quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1/3 cup ground almonds
  • 1/3 cup ground hazelnuts
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon each ground cloves, cardamom and allspice
  • 1/4 cup finely chopped candied lemon peel
  • 1/4 cup finely chopped candied orange peel
  • glaze:
  • 6 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed

Directions

  1. In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball.
  2. On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool.
  3. For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels.
  4. Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool.
  5. In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.