Lebkuchen Hearts with Chocolate Glaze

Ingredients

• 250 g honey
• 250 g cane sugar
• 150 g butter
• 100 g Ground Almonds
• 400 g flour
• 1 tsp cinnamon
• 2 tsp gingerbread spice
• 1 tbsp grated lemon zest
• 1 tbsp cocoa powder
• 1 egg
• 1 tsp Baking Soda
• 20 ml rum
• 150 g powdered sugar
• 3 tbsp Lemon juice
• 1 tbsp cocoa powder
• 100 g dark couverture chocolate
• 2 Tbsp whipping cream

Instructions

1. 1.

   Heat honey, sugar and butter in a pot while stirring until the sugar dissolves, pour into a mixing bowl and let cool.

2. 2.

   Add egg, almonds, flour and all spices to the sugar mixture and knead thoroughly with dough hooks of the mixer.

3. 3.

   Stir baking soda with rum, add to the dough and continue kneading until the dough shines and no longer sticks, adding a little flour if necessary.

4. 4.

   Cover the bowl with plastic wrap and refrigerate overnight.

5. 5.

   Roll out the dough in portions on a lightly floured surface and cut out heart shapes. Place the hearts on a baking sheet and bake in a preheated oven at 180°C for about 18 minutes. Carefully lift them from the tray (they are still very soft), set on a cooling rack and let cool.

6. 6.

   Whisk powdered sugar with lemon juice until smooth, take half of it and fold in cocoa powder.

7. 7.

   Brush half of the hearts with the light glaze, the other half with the dark glaze.

8. 8.

   Break the couverture chocolate into pieces, slowly melt with cream, stir, fill a freezer bag, cut a small corner and decorate the cookies.