Recipe by Mimpard
READY IN: 72hrs 10mins




  • Mix honey, brown sugar, and 1/4 cup water in medium saucepan and bring to boil. Simmer for 5 minutes and remove from heat. Add 1/2 cup butter to the sugar mixture (to melt) and cool this mixture approx 30 minutes.
  • While the sugar mixture cools, mix the flour, soda, cinnamon, cloves, nutmeg, nuts, and fruit in a large mixer bowl.
  • Add the cooled sugar/butter mixture to the flour mixture along with the 2 slightly beaten eggs. and mix thoroughly. I use my kitchen aid mixer with the dough attachment. The dough will be thick, and sticky.
  • Place the dough in a covered plastic or glass container and let the dough "ripen" for a few days in the refrigerator.
  • On baking day: Roll the dough on a slightly floured board to 1/4 inch thickness. Cut the rolled dough into 1 x 3 inch strips and place on a greased baking sheet in a 350 degree oven for 10 - 12 minutes. Cool on wire rack, and cover with transparent glaze. Lebkuchen should ripen in cake box or plastic container at lease one day before serving.
  • For the transparent glaze, mix the sugar, water, vanilla together and spread thinly on the cookies.