Lebkuchen with Chocolate Glaze

Ingredients

• 25 g dried apricots
• 25 g cranberries (sweetened with fruit juice)
• 125 g spelt flour type 1050
• 2 Eggs
• 1 pinch salt
• 80 g raw cane sugar
• 125 g ground almonds
• 50 g finely chopped almonds
• 1 tsp gingerbread spice
• 2 tsp Cinnamon
• 0.5 tsp vanilla powder
• 20 wafer sheets (approx. 8 cm diameter)
• 40 almond kernels
• 200 g dark chocolate (min. 70% cocoa)

Instructions

1. 1.

   Finely chop the dried fruit and mix with 1 tbsp flour.

2. 2.

   Separate the eggs; use yolks elsewhere. Whisk egg whites with a pinch of salt until frothy, gradually adding sugar to create a firm, glossy meringue.

3. 3.

   Combine both almond types with remaining flour, gingerbread spice, cinnamon, and vanilla, then fold into the meringue with the fruit mixture; adjust consistency by adding more almonds or flour if needed.

4. 4.

   Place wafer sheets on parchment‑lined tray spaced apart. Drop 1–1½ tbsp dough onto each sheet and spread into a dome shape with a damp spatula or spoon. Chill for 1 hour to set shapes.

5. 5.

   Bake in preheated oven at 180 °C (160 °C fan) for 15–20 minutes. Remove, lift from tray with parchment, and cool for about 30 minutes. Halve almonds. Chop chocolate and melt over a double boiler. Brush Lebkuchen with melted chocolate, top each with four almond halves, and let dry on racks for ~20 minutes.