German Lebkuchen

Gather all of your ingredients and prepare your workspace for a smooth baking experience. (5 minutes)

In a large bowl, using an electric mixer, beat together the brown sugar, honey, and egg until the mixture is light and smooth. Gradually stir in the dark molasses until well combined. (7 minutes)

In a separate bowl, whisk together the sifted flour, nutmeg, cinnamon, cloves, allspice, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until a sticky dough forms. Fold in the slivered almonds and finely chopped candied fruit peel. Cover the dough tightly with plastic wrap and chill in the refrigerator overnight to allow the flavors to meld and the dough to firm up. (15 minutes + chilling time)

Preheat your oven to 400 degrees F (200 degrees C). Grease or line baking sheets with parchment paper to prevent sticking. (5 minutes)

On a lightly floured surface, roll out the chilled dough to a thickness of approximately 1/4 inch. (10 minutes)

Use a knife or cookie cutter to cut the dough into 2x3-inch rectangles or your desired shapes. Place the cookies about 1 1/2 inches apart on the prepared baking sheets. (10 minutes)

Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden brown. Keep a close eye on them to prevent burning. (12 minutes)

While the cookies are baking, prepare the lemon glaze: In a small bowl, whisk together the egg white, lemon juice, and lemon zest until slightly frothy. Gradually mix in the sifted confectioners' sugar until the glaze is smooth and reaches your desired consistency. (5 minutes)

Remove the baked Lebkuchen from the oven and immediately brush the warm cookies with the lemon glaze. The warmth will help the glaze set evenly. (5 minutes)

Transfer the glazed cookies to a wire rack to cool completely. Once cooled, store the Lebkuchen in a single layer in airtight containers to maintain their freshness. (15 minutes)