Chocolate Brushed Lebkuchen

Prep Time: 30 minutes
Total Time: 1 hour 20 minutes


  • 200g raw marzipan
  • 200g sugar
  • 50 candied lemon peel, finely chopped
  • 4 free-range egg whites
  • 50g almonds, ground
  • 50g hazelnuts, ground
  • 100g all-purpose flour
  • 2 teaspoon Lebkuchen spice mix (see below)
  • ½ teaspoon salt
  • Pinch baking soda
  • 40 round rice paper approx. 5cm diameter
  • 100g bittersweet chocolate
  • 100g white chocolate


  1. Pre-heat oven to 180 degrees C. Line two baking trays with baking paper and moisten with some water. Place the rice paper rounds 1 cm apart.

  2. In a large mixing bowl whisk together the egg whites, marzipan, sugar and pinch of salt with an electric whisk to a thick and smooth batter. Fold in the lemon peel.

  3. Mix together the ground almonds, hazelnuts, flour and Lebkuchen spice, then fold into the egg-marzipan batter. Dissolve the baking soda in 1 tablespoon water and mix into the batter.

  4. Fill the lebkuchen batter into a piping bag with a rounded tip and pipe enough batter on the rice paper round, keeping a few millimeters free from the edges as the batter spreads while it bakes.

  5. Bake in the oven for 15 to 20 minutes, then completely cool the lebkuchen cookies on a rack.

  6. In the meantime melt both chocolates separately over a water bath. Brush the cookies alternatively with white and bittersweet chocolate. Allow the chocolate to dry and set.

  7. Store the lebkuchen cookies in a cookie box between layers of baking paper.

* Note: If you cannot find premixed "Lebkuchen Gewürz" from a German store, you may mix your own. Here are the spices that make up "Lebkuchen Gewürz"

2 T. ground cinnamon
2 tsp. ground cloves
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 tsp. ground coriander
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 tsp. ground anise seed

Yields 40 cookies