Ingredients
Scale
- ¼ cup water
- ¾ cup sugar
- ½ cup honey
- ½ cup milk
- 1 large egg
- ⅔ cup mixed candied citrus peel
- 1 cup ground hazelnuts
- 3¼ cups flour
- 6 tablespoons unsweetened cocoa powder
- Zest of one lemon
- 2 tablespoons German Lebkuchen spice mix
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup icing sugar
- 2 tablespoons cocoa powder
- 2 tablespoons lemon juice
- a small amount of water, if needed
Instructions
- In a small saucepan, combine water, sugar, and honey over low heat until dissolved. Cool slightly.
- In a stand mixer bowl, mix flour, candied peel, ground hazelnuts, cocoa powder, lemon zest, spices, baking soda, baking powder, and salt.
- Add the warm honey mixture to dry ingredients. Incorporate egg and milk until a stiff dough forms.
- Shape dough into a ball; wrap in plastic wrap and chill overnight (or up to 4 days).
- Preheat oven to 350°F (180°C). Roll chilled dough into ropes and place on lined cookie sheets.
- Bake for 12 to 14 minutes until puffed but soft. Prepare glaze while cooling.
- Brush cookies with glaze while still warm; let cool completely before cutting into diamond shapes.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 112
- Sugar: 10g
- Sodium: 25mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 7mg