by Gesine Bullock-Prado featuring SKORDO’s German Cookie Spice (Lebkuchen) Blend
Makes 2 dozen
"Lebkuchen is often referred to in the English-speaking world as “German gingerbread.” It’s not. Ginger is usually the spice least called for in a Lebkuchen Gewürz (spice blend) and traditionally not at all. In fact, in my family cookbook, from 1899, Die Österreichische Küche, (thank you, Tante Erika for handing it down to me), Nürnberger Lebkuchen (which are the official Lebkuchen) call for cinnamon, cloves, a bit of nutmeg, a touch of cardamom, some orange zest, and nary a lick of ginger. It’s a spice-based confection, but it’s not a gingerbread.
It is delicious, and we still get a gorgeous embossed tin packed with them from my family’s hometown, Nürnberg, every Christmas from my Tante Christel. Because I love the spice blend so well but prefer a crispy cookie over the cake-like texture of the original, I created this version to satisfy my “non-gingerbread gingerbread” cravings but with the satisfying crispness of an all-American sandwich cookie."
This cookie captures those beloved flavors in crisp sandwich form, made even easier with my SKORDO Lebkuchen Blend, which perfectly mirrors the traditional spice proportions.
Cookie
Ingredients
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1½ cups (180 g) unbleached all-purpose flour, plus more for dusting
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Scant ½ cup (50 g) fine almond flour
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½ teaspoon salt
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2½ teaspoons SKORDO x Gesine Lebkuchen Blend
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1¼ cups (140 g) confectioners’ sugar
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12 tablespoons (1½ sticks; 169 g) unsalted butter, at room temperature
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1 large egg, at room temperature
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1 large egg yolk
Instructions
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Combine the flour, almond flour, salt, and SKORDO x Gesine Lebkuchen Blend in a medium bowl and whisk until the ingredients are well blended.
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Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until very smooth. Scrape the bottom and sides of the bowl, add the confectioners’ sugar, and continue to mix on medium speed until smooth and combined. Scrape again, add the egg and egg yolk, and mix until incorporated.
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Slowly add the flour mixture, mixing until just combined.
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Turn out the dough onto a large sheet of plastic wrap (you may have to double up two long pieces). Turn the dough over a few times, using the plastic wrap to gently knead the dough to make sure that no flour patches remain. Compress the dough into an 8-inch square, cover completely with plastic wrap, and refrigerate at least 1 hour.
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Line a perforated sheet pan with a mesh baking mat (or line a half sheet pan with parchment). Preheat the oven to 325°F.
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On a lightly floured and cool work surface, roll out the dough to ⅛ inch thick. Using a 1½- to 2-inch round cutter, cut out rounds and place an inch apart on the prepared sheet pan. Cover with a second mesh baking mat or parchment sheet and bake for 10 to 15 minutes, until barely browning at the edges.
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Remove from the oven and let cool completely before filling.
Ganache Filling
Ingredients
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1 pound (448 g) bittersweet chocolate
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1 cup (224 g) heavy cream
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2 tablespoons (28 g) honey
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Pinch of salt
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2 teaspoons SKORDO x Gesine Lebkuchen Blend
Instructions
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Place the chocolate in a microwave-safe bowl. If the chocolate is in larger chunks and not small chips, chop the pieces until they are smaller. Microwave in 1-minute bursts at 40% power until most of the chocolate is melted. Sprinkle the salt and SKORDO x Gesine Lebkuchen Blend over the chocolate.
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Combine the cream and honey in a small saucepan. Bring to a simmer and immediately pour over the chocolate. Allow to sit for 1 minute and then whisk to emulsify.
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Place plastic wrap over the bowl and leave at room temperature until the mixture thickens to a piping consistency, 15 to 20 minutes.
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Using a pastry bag fitted with a ½-inch plain tip (or a resealable plastic bag with one corner cut off to make a ½-inch opening), pipe the ganache onto the center of one cookie—about a 1-teaspoon dollop—and sandwich with a second cookie.
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Keep any leftover ganache in an airtight container in the refrigerator for up to 1 week.
