I know it’s springtime but I was craving for something hearty, flavourful and full of spices, honey and zest… A Russian pryanik or kovrizhka might be a very good option but my choice fell on this German gingerbread recipe instead:
It reminded me of the Alsatian pain d’épices (or spice bread) which is usually sold in those huge bricks and is actually called Lebkuchen too. It’s particularly popular during the Christmas season but as it is also a characteristic local treat, it’s sold all year round.
I’m dedicating this post to my – now – overseas friend Jana who I guess will appreciate this recipe! Janaki, you can try making this Lebkuchen to your new friends, I’m sure they’ll love it!
2 years ago – Darnitskiy Bread
3 years ago – Travelling Muffins and Wandering Bread
4 years ago – Pane al Cioccolato… Senza Cioccolato
Lebkuchen or German Gingerbread adapted from www.kingarthurflour.com will make dense, brandy-flavoured gingerbread with cracking icing and bits of orange peel! Go to the original website (which I love dearly) for the entire recipe.
My changes and remarks:
Did not use lemon oil and orange oil but lemon and orange zest instead; forgot about almonds completely (but the batter was super thick without them already); used cardamom instead of cloves; omitted crystallized ginger. I also made less glaze for which I used brandy.
Remarks: The brandy glaze adds even more flavour to this gingerbread although it makes them less children-friendly. I didn’t make my glaze super thick, I think there was already enough sugar in this recipe. Love the bits of the orange zest – would really suggest to use (larger) peel instead of finely grated zest. I forgot about the nuts but if you manage to incorporate them in this super thick batter, go for it!
Result: These fragrant and spicy squares are such a délice! The cracking sugar icing, the chewy and dense ‘body’, the flavours! No need to wait for the festive season 🙂