Lebkuchen Spice CookiesMADE BY LECKERLEE IN NEW YORK, NEW YORK
Hey, everyone, we've got Lebkuchen!
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.
They're perfect for gift-giving, because they actually 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.
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.