![]() Best of all, they’re super simple to prepare with simple pantry staples. Now, I’ve made this recipe 100% vegan, too, by swapping the honey with date or maple syrup and replacing the butter with nut butter. In grocery stores, gingerbread is often sold with chocolate glaze, for example as hearts/ stars/ pretzels (as I made them) or as small gingerbread hearts filled with jam. German gingerbread is known worldwide, especially the Nuremberg Elisen Lebkuchen and the Aachener Printen. Lebkuchen is often compared to gingerbreadand called ‘German gingerbread,’ but is darker, richer, and denser, with a soft texture that lies somewhere between cake and cookie thanks to the addition of nuts. It’s traditionally made with warm spices like ginger, cardamom, cinnamon, cloves, etc., in a honey-sweetened dough with ground nuts (for the soft, chewy texture) and sometimes candied fruit or a filling like jam. Lebkuchen (also known as Honigkuchen ‘honey cake’ or Pfefferkuchen ‘pepper cake’) is a popular traditional German Christmas treat made into molded cookies, bars, or ‘ cakes’ that date as far back as the 14 th century in Nuremberg, Germany. ![]() Aka, a must-have at holiday potlucks, parties, and for gifting in Christmas cookie boxes! It’s holiday baking season again, and this year, I’m starting strong with a recipe that may be new to the blog but definitely not my life: Lebkuchen (German gingerbread cookies). Perfect for the holiday season & now 100% gluten-free, refined sugar-free, and dairy-free, too! These soft German Lebkuchen cookies are loaded with festive gingerbread spices, dried apricot, a little cocoa powder, & dipped in chocolate.
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