Lebkuchen (German Christmas Spice Cookies)

Method

1. Chop the candied peel very finely with a knife. In a large bowl, mix the ground almonds and hazelnuts, flour, baking powder, cinnamon, ginger, cloves, nutmeg, cardamom, lemon zest and chopped peel until evenly combined.

   Add in this stepGround almonds 60 gGround hazelnuts 50 gPlain (all-purpose) flour 15 gBaking powder 2 pinchGround cinnamon 1 tspGround ginger ¼ tspGround cloves 1 pinchGround nutmeg 1 pinchGround cardamom 1 pinchFinely grated lemon zest ½ tspCandied orange and lemon peel 25 g

2. In another bowl, beat the egg, brown sugar and honey with an electric mixer for 4 min, until pale, thick and fluffy. If you need half an egg, beat one egg and use half of it (about 25 g).

   Add in this stepEgg 1Brown sugar 50 gHoney 2 tsp

3. Fold the dry mixture into the egg mixture with a spatula until there are no dry pockets; a soft, sticky dough is normal. Cover and chill for 1 h so the spices bloom and the dough firms up.

4. Preheat the oven to 170 °C (150 °C fan) and line a baking tray with baking paper. With wet hands, shape the dough into 8 walnut-sized balls, flatten each into a 6 cm disc about 1 cm thick and space them 3 cm apart. Press 2 almond halves lightly onto each.

   Add in this stepBlanched almond halves 16

   oven

5. Bake in the oven on the middle shelf for 15 min, until puffed with lightly browned edges but still soft when you press the centre; any longer and they turn hard. Leave on the tray for 5 minutes, then move to a wire rack.

   oven

6. Stir the lemon juice into the icing sugar little by little to make a thick but flowing glaze. Brush it thinly over the tops while the cookies are still warm and leave for 30 min to set.

   Add in this stepIcing (powdered) sugar 50 gLemon juice 3 tsp