Lebkuchen – Courtesy of Suedtirol.info

The recipes for this dessert are secret, but there is one safe ingredient: South Tyrolean honey.


    140 g of flour
    360 g rye flour
    150 g of grated almonds
    10 g of bicarbonate
    200 g of honey
    200 g of sugar
    2 eggs
    50 g of melted butter
    1 sachet of vanilla sugar
    1 pinch of grated lemon zest
    2 C of lemon juice
    1 C of rum
    1 c of cinnamon
    1 pinch of clove powder
    brushing milk
    whole almonds or hazelnuts to decorate

Line the baking tray with baking paper. Mix the flour, rye flour, almonds, and baking soda. Heat the honey and sugar slightly, then knead the eggs, melted butter, vanilla sugar, lemon peel and juice, rum, clove powder, and the mixture obtained previously, until a compact mass is obtained.
Cover and refrigerate for at least 12 hours.
Knead again lightly, roll out the dough to a thickness of about 1 cm, cut out shapes as desired and brush them with milk, decorate with almonds or hazelnuts if necessary and bake in a preheated oven.
Cooking temperature: 180 degrees, cooking time: about 6 minutes.

Special advice:
Icing with icing sugar.
The gingerbread can also be decorated with colored icing and garnished with almonds, pistachios, colored beads, and so on (in this way it is used as a Christmas decoration).
Further information
From the recipe book Dolci Dolomiti

Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann

Regional recipe from Südtirol