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For Christmas: lebkuchen — 10 Comments

  1. Thanks, Neo. We won’t be at home much this Xmas but I really want to try this soon. Merry Christmas.

  2. Made it last week. As good the upmpteenth time as the first time. I added some dried orange peel, coriander and ginger to go along with the cinnamon.

    My mother’s lebkuchen recipe resulted in much harder bars. I prefer the chewier bars of Neo’s recipe, though added spices such as my mother had.

  3. Gringo:

    I’m gratified.

    The recipe certainly can take extra spices, if that’s what you like.

    I agree that the traditional kind is rather hard and dry. I don’t like it.

  4. Neo, another change: I didn’t add the frosting this time. It tasted SO good before adding frosting, I decided- why bother? What is it they say about gilding a lily? Perhaps I should have added frosting to some, so I could compare frosting with no frosting.
    My mother’s lebkuchen also had frosting.

  5. Gringo:

    It’s good without frosting.

    But I LOVE frosting, so for me that’s the best part.

  6. Three years ago I tried your recipe for the first time and our German exchange student was moved to tears “just like Grandma’s.” We’ve served it each year since. My daughter and I agree the frosting “is the best”. Thanks for much for sharing.

  7. Neo, just checking on the frosting recipe. Is that one tablespoon of almond extract, or teaspoon? My almond extract is very potent, seems like a full tablespoon might be quite a lot. Thanks for this recipe.

  8. Dan D:

    It is indeed a tablespoon, which makes for a very almond-flavored frosting. There’s no reason you can’t start with a teaspoon, taste it, and see if that’s enough for you. It’s really an individual thing, based on what you like.

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