This gorgeous tin of Christmas cookies is perfect for gift-giving, especially because they're actually meant to taste better after they've sat for a few weeks! And, you'll want to keep this seriously gorgeous tin around long after the last crumb has disappeared.
Anyone who's ever visited Germany during the holidays comes back obsessed with these cookies (pronounced layb'-koo-khen). And who could blame 'em? They're made with ground hazelnuts and almonds, infused with spices, sweetened with honey, and coated in a thin sugar glaze or dark chocolate. What's not to love?!
They've been making these honey-sweetened spiced cookies in Germany for hundreds of years. Leckerlee founder Sandy Lee has only been baking them professionally since 2011, but she makes up for the time with the intensity of her devotion. Her take is exceptional, rich with nuts, spices and bits of candied citrus peel. The aroma alone has us singing carols and itching to deck the halls.
tip of the tongue
That's not paper stuck to the bottom of each cookie – it's an oblaten (aka communion) wafer. Yep. The monks who made lebkuchen hundreds of years ago started using them to keep the notoriously sticky dough from sticking to the baking pans.
Almonds (as blanched almonds/almond flour), sugar, hazelnut flour, egg whites, almond paste (almonds, sugar, water), unbleached wheat flour, honey, citron & orange peel (with glucose-fructose syrup, citric acid), baking wafer (wheat flour, starch), spices, baking powder (monocalcium phosphate, sodium bicarbonate, cornstarch), sea salt.
Classic: covered with glaze (sugar, water, cornstarch).
Chocolate: covered with dark chocolate (cocoa mass, sugar, cocoa powder, soy lecithin, natural vanilla).
- Contains dairy.
- Contains eggs.
- Contains soy.
- Contains wheat.
- Contains treenuts.