Kleine Lebkuchen

Ingredients

• 125 g almonds (peeled)
• 50 g dates
• 200 g Flour
• 1 tsp Baking powder
• 1 pinch salt
• 0.5 tsp cinnamon powder
• 0.5 tsp ginger powder
• 0.5 tsp nutmeg blossom
• 1 pinch ground clove
• 50 g candied orange peel
• 50 g candied lemon peel
• 100 g marzipan base
• 125 g apricot jam
• 4 eggs
• 200 g brown sugar
• 50 almonds (peeled)
• 100 g powdered sugar

Instructions

1. 1.

   Roast the nuts in a dry pan until golden brown, then let cool. Pit the dates and finely chop them as well. Mix the flour with baking powder, salt, cinnamon, ginger, nutmeg, and clove thoroughly. Pulse the nuts in a food processor to a fine texture. Add the candied orange peel, lemon peel, and chopped dates, and pulse again until everything is finely crushed. Transfer to a bowl and work further with dough hooks if available. Gradually add crumbled marzipan, jam, eggs, brown sugar, and finally the flour mixture, kneading until combined. Cover and refrigerate overnight.

2. 2.

   Preheat the oven to 160 °C (320 °F) on both top and bottom heat.

3. 3.

   Using a tablespoon, scoop walnut‑sized dough portions and shape them into balls. Flatten slightly and place side by side on a parchment‑lined baking sheet. Top each with an almond and bake for about 15 minutes until golden brown. Cool on the sheet using a cooling rack.

4. 4.

   Whisk powdered sugar with 3–4 tbsp water to make a thin glaze. Brush hot cookies with the glaze while still warm, then cool on the sheet.