Aunt Hannah's Lebkuchen
Submitted by Chipper
Traditional Pennsylvania Dutch lebkuchen spiced with cinnamon, cloves, and wine, loaded with raisins and chopped nuts. A heritage holiday cookie baked in just 15 minutes.
YIELD
1 servingsPREP
15 minCOOK
15 minREADY
30 minLebkuchen has been a fixture of Pennsylvania Dutch holiday baking for generations, and Aunt Hannah’s version keeps the tradition honest.
Eggs beaten with brown sugar form the base, then cinnamon and cloves bring that unmistakable warmth that makes the whole kitchen smell like Christmas.
Wine stirred into the batter adds moisture and a subtle depth that sets these apart from everyday bar cookies.
Bake them thin in flat pans at 400F for just 15 minutes, then cut into squares while still warm.
Chef Tips
- Substitute strong brewed coffee for the wine if you prefer a non-alcoholic version
- Toss the raisins and nuts in flour before folding them in so they don’t sink to the bottom
- Store in an airtight tin for up to two weeks; lebkuchen actually improves with age
Ingredients
Directions
Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three times, add the baking powder and sift into the egg mixture alternately with the wine (or substituted coffee). Mix nuts and raisins together and sprinkle with 2 tablespoon of flour. Add to mixture and beat thoroughly.
Pour batter in flat, greased pans and bake at 400-F about 15 minutes.
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