Lebkuchen

Prep Time: 15 minutes | Cook Time: 28 minutes | Total Time: 43 minutes

Ingredients:

Instructions (yields 42 cookies):

Preheat oven to 350°F and line two large baking sheets with parchment paper. Set aside.
In a bowl, mix the flour, cocoa powder, and salt together until combined. Set aside.
Using a stand mixer fitted with the paddle attachment beat the butter and sugar until pale and fluffy. Scrap down the bowl as needed. Add the eggs and vanilla extract and beat until incorporated.
While creaming the butter and sugar together, place the hazelnuts, almonds, sugar, cinnamon, nutmeg, and cardamom in a food processor and process until finely ground. Add the orange and lemon zest and pulse. Set aside.
After beating in the eggs and vanilla extract, slowly add the dry ingredients and mix until it comes to a smooth dough. Add the finely ground mixture and beat until just combined.
Using a cookie scoop, scoop portions of the dough onto the prepared baking sheets, lightly press down to flatten the cookies, and bake for about 14 minutes (the edges should be set and the tops should start to crack).
Repeat with all of the dough and allow the cookies to cool on a wire rack.
For chocolate-covered lebkuchen, dip or drizzle melted chocolate over desired cookies.
For glazed lebkuchen, place all of the vanilla glaze ingredients in a bowl and beat with a hand mixer. Dip or drizzle the glaze over desired cookies and allow to set before serving.

(Without chocolate or vanilla glaze)
Calories: 93
Sugar: 6.8 g
I prefer to melt the chocolate chips in a saucepan over low heat as opposed to melting the chips in the microwave.

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