Inspired by the centuries-old lebkuchen recipe of Nuremberg, Germany, these large, cakey lebkuchen are packed with a blend of warm spices and spiked with rum.
Makes about 32 cookies
- ½ cup (113 grams) unsalted butter, softened
- 1½ cups (330 grams) firmly packed dark brown sugar
- ½ cup (170 grams) honey
- 2 large eggs (100 grams)
- 1 tablespoon (15 grams) spiced rum
- 1 tablespoon (3 grams) lemon zest
- 4 cups (500 grams) all-purpose flour
- ½ cup (48 grams) almond flour
- 3 tablespoons (15 grams) cocoa powder
- 1 tablespoon (6 grams) ground cinnamon
- 2 teaspoons (4 grams) ground ginger
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (5 grams) baking powder
- ½ teaspoon (1 gram) ground cloves
- ½ teaspoon (1 gram) ground allspice
- ¼ teaspoon (1.25 grams) baking soda
- ¼ teaspoon ground mace
- ⅛ teaspoon ground cardamom
- 1 cup (240 grams) whole milk
- 128 whole blanched almonds
- Rum Sugar Glaze (recipe follows)
- Preheat oven to 325°F (170°C). Line 4 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add honey, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in rum and lemon zest.
- In a medium bowl, whisk together flours, cocoa, cinnamon, ginger, salt, baking powder, cloves, allspice, baking soda, mace, and cardamom. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Using a 3-tablespoon spring-loaded scoop, scoop dough, and place 2 inches apart on prepared pans. Press 4 almonds, touching, into center of each dough ball. (The almonds will move apart as the cookie bakes.)
- Bake until a wooden pick inserted in center comes out clean, 16 to 18 minutes. Let cool on pans for 5 minutes. Remove from pans, and place on wire racks. Using a pastry brush, brush tops of cookies with Rum Sugar Glaze. (If glaze gets too thick, heat in the microwave on high for 10 seconds, stir, and continue brushing cookies.) Let dry and cool completely on wire racks before serving.
Rum Sugar Glaze
Makes about ¾ cup
- ½ cup (100 grams) granulated sugar
- ¼ cup (60 grams) water
- 2 tablespoons (30 grams) spiced rum
- 1 ½ cup (180 grams) confectioners’ sugar
- In a small saucepan, whisk together granulated sugar and ¼ cup (60 grams) water. Heat over medium heat, stirring occasionally, until bubbles form around edges of pan. Simmer 3 minutes. Remove from heat, and whisk in rum. Sift confectioners’ sugar over granulated sugar mixture, and whisk until smooth. (Clumps will form in your glaze if you do not sift.) Pour into a microwave-safe bowl.