Ingredients

• Cinnamon: 2 T (grounded)
• Cloves: 2 tsp. (grounded)
• Allspices: ½ tsp. (grounded)
• Nutmeg: ¼ tsp. (grounded)
• Coriander: ½ tsp. (grounded)
• Cardamom: ½ tsp. (grounded)
• Ginger: ½ tsp. (grounded)
• Anise seeds: ½ tsp. (grounded)
  Mix them well and generally, one is required to use about 1 to 2 tablespoons of the mixture.
• Cookie Dough: Butter: ½ c. (softened)
• Sugar: 1 c.
• Eggs: 4
• White flour: 3 c.
• Lebkuchen spices: 1 T.
• Cocoa powder: 2 T.
• Double acting baking powder: 1 ½ teaspoon
• Milk: 1 c.
• Almonds: 1 ¾ c. (grounded)
• Candied lemon peel: ½ c (chopped)
• Orange liqueur or rum: 1 T
• Glaze: Granulated sugar: ½ c
• Water: ¼ c.
• Vanilla: ½ teaspoon
• Rum or Liqueur: 1 to 2 T
• Powdered sugar: ½ c.
• Extras: Oblaten or baking wafers: 32 (with a size of 3 inches)
• Raisins: ½ c. (soaked in rum and then chopped)
• Coconut: ¼ c. (shredded)
  

Directions

1. You begin by a large bowl, ideally made of an unreactive material such as ceramic or glass. In this bowl go on and cream the butter and further add sugar along with the eggs. Lightly whisk them at first and when they begin to get combined increase the intensity. The idea is to reach a point where the mixture becomes light and fluffy.
2. In a completely separate bowl of similar dimensions go on and mix – flour, spices, cocoa powder and baking powder. With each ingredient, you need to alternate with milk. Now, using a spatula mix them well and make sure that they get combined evenly. Then you can place in the nuts and the lemon peel, this has to be done while mixing them continuously. Next, pour in the rum along with the chopped raisins and shredding of coconut. However, coconuts and raisins can also be avoided. Furthermore, if the Oblaten is not available, in that case, you will have to take a parchment paper and cut circles with diameters of 3 inches. This can be neatly done by using a cup or a biscuit cutter.
3. Right at the centre of each of the parchment paper pieces place approximately 3 tablespoons of the cookie dough. In case you are using an Oblaten then you can drop the dough upon the wafer and then smooth the edges. As and when you get done keep on placing each one of them on a tray and when the tray gets full you can use the back of the spoon to create small mounds on the centre of the dough.
4. When you are done with that go on and place the tray in the oven. Set the temperature at 375 degrees Fahrenheit for 15 to 20 minutes. The important thing to remember is that you will have to go on and observe the cookies as they are getting baked. If the browning is happening at an increasing rate then you might as well turn down the temperature to 350 degrees Celsius to prevent them from getting burnt.
5. Now, when they are ready, get the tray out and allow the lebkuchen to cool down. In the meantime, you can prepare the glaze. For this purpose, you will need a medium-sized non-stick saucepan. Put about ½ c. of sugar and then add about ¼ c. of water while the saucepan is on the stove. Get the water to boil and let it remain in that state for a few minutes. Then you can go on and add the vanilla along with rum or liqueur depending on the availability. Then you can sift some amounts of powdered sugar and throw it in the hot sugar syrup while stirring the liquid consistently.
6. Next, you will need a pastry brush. Using the brush you glaze the warm cookies. Let the cookies dry up. You will be required to dry glaze them for at least a day so that they remain crunchy and then store them in an airtight container or simply place them in a freezer.
7. The lebkuchen is ready and can be consumed preferably hot and fresh.