Gluten-Free Lebkuchen (German Spice Cookies)

Ingredients

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• 1 1/2 cups almond flour Shop
• 1 cup hazelnut flour or finely ground hazelnuts
• 1/4 cup gluten-free 1-to-1 baking flour blend Shop
• 1/2 cup finely chopped candied orange peel
• 2 tsp gingerbread or lebkuchen spice blend
• 1/2 tsp baking soda Shop
• 1/4 tsp fine sea salt
• 2 large eggs
• 1/2 cup packed dark brown sugar Shop
• 1/3 cup honey Shop
• 1 tsp lemon zest
• 6 oz dark chocolate, chopped, for glazing Shop
• 1 tsp coconut oil Shop

Instructions

1. 1 Heat the oven to 325F (165C) and line two baking sheets with parchment.
2. 2 Whisk the almond flour, hazelnut flour, flour blend, candied peel, spice blend, baking soda, and salt in a bowl.
3. 3 Beat the eggs and brown sugar on high speed until thick and pale, about 4 minutes. Beat in the honey and lemon zest.
4. 4 Fold the dry ingredients into the egg mixture with a spatula to make a thick, sticky dough.
5. 5 With damp hands, shape 2-tablespoon portions into rounds about 2 1/2 inches wide and 1/2 inch thick on the sheets.
6. 6 Bake 13 to 16 minutes, until puffed, lightly browned, and just set. Cool completely on a rack.
7. 7 Melt the chocolate with the coconut oil, dip the top of each cookie, and let the glaze set.

Nutrition (per serving)

Tips & Notes

• Lebkuchen soften and taste better after 2 to 3 days in an airtight tin.
• Add a slice of apple to the tin to keep them soft, replacing it every few days.
• Mix your own spice with cinnamon, ginger, cloves, allspice, nutmeg, and cardamom.

Common questions