Swiss Honey Cake Lebkuchen
Swiss Honey Cake Lebkuchen is a timeless treat that combines the rich traditions of Swiss baking with the warm, spiced notes of holiday classics. This honey-infused cake-like cookie is delicately flavored with cinnamon, cloves, and freshly grated nutmeg, offering irresistible aromatic depth. Ground almonds add a nutty richness, while candied orange and lemon peel bring subtle bursts of citrus brightness. Crafted from a sticky dough that rests for enhanced flavor, these golden-brown delights are topped with a zesty powdered sugar glaze for a glossy finish. Perfect for festive gatherings or gifting, these Lebkuchen cookies are best enjoyed as they mature, making their flavors even more indulgent with time. Ideal for holiday baking, this recipe captures the essence of seasonal warmth and tradition.
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Recipe Information
Ingredients
- 250 grams Honey
- 100 grams Brown sugar
- 75 grams Unsalted butter
- 350 grams All-purpose flour
- 100 grams Almonds (ground)
- 2 teaspoons Baking powder
- 1 teaspoon Cinnamon (ground)
- 0.5 teaspoon Cloves (ground)
- 0.5 teaspoon Nutmeg (grated)
- 50 grams Candied orange peel
- 50 grams Candied lemon peel
- 2 large Eggs
- 150 grams Powdered sugar
- 2 tablespoons Water
- 1 teaspoon Lemon juice
Instructions
In a small saucepan, combine the honey, brown sugar, and unsalted butter. Heat over low to medium heat, stirring frequently, until the sugar is dissolved and the mixture is smooth. Remove from heat and let cool to room temperature.
In a large mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, ground cloves, and grated nutmeg. Stir in the ground almonds.
Chop the candied orange peel and candied lemon peel into fine pieces. Add them to the dry mixture and stir to combine.
Once the honey mixture has cooled, pour it into the dry ingredients and begin to mix. Add the eggs, one at a time, and stir until a sticky dough is formed. Cover the dough and let it rest at room temperature for at least 1 hour (or overnight for better flavor).
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Lightly flour your work surface and roll the dough out to about 1 cm (0.4 inch) thickness. Cut the dough into squares, rectangles, or traditional Lebkuchen shapes using cookie cutters.
Place the shaped dough on the prepared baking sheet, leaving a little space between each piece. Bake for 20-25 minutes, or until golden brown and slightly firm to the touch.
While the Lebkuchen is baking, prepare the glaze by mixing powdered sugar, water, and lemon juice in a small bowl until smooth.
Once the Lebkuchen has baked, let it cool for 5 minutes on the baking sheet, then transfer to a wire rack. While still warm, brush each piece with the glaze for a shiny, sweet finish.
Allow the cookies to cool completely. Store in an airtight container for up to 2 weeks to allow the flavors to deepen and develop.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 33.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 110 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
