CakeChristmas
CakeChristmas
Lebkuchen round and slightly curved, covered with a thin irregular layer of dark chocolate. A shared cookie shows a small red cranberry heart in its spicy brown crumb.
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Cakes with surprises / Cookies & cupcakes

Lebkuchen with Cranberry Centres

A recipe by CakeChristmas / Updated on 30 October 2026.

A red fruity heart remains locked in each spicy cookie under its thin couverture chocolate.

24 spicy cookies filled with cranberry / Honey and almond paste, rest then fine icing

12Indicative portions
40 minPreparation
44 minBaking
3 hRest & Cooling
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A cranberry paste is cooled and then locked in the middle of each portion before cooking; the chocolate then covers the top.

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Original quantity: 12 servings.

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Preparation

  1. Cook cranberries gently with orange juice for 8 to 10 minutes. Chop or crush to obtain a thick paste without free liquid; cool completely.
  2. Soften honey, butter and brown sugar to dissolve them. Leave to cook under 40 °C and add the egg.
  3. Mix flour, almonds, baking powder, spices and candied orange; incorporate liquid to form a soft paste. Refrigerate for 2 hours.
  4. Divide the cookie dough into 24 servings. Flatten each into a disc, place about 5 g of cranberry paste in the center, close carefully and then form a flattened dome of 5 cm. Keep the rest of the fruit to accompany.
  5. Place on two plates, spacing. Cook one baking tray at a time for 15 to 17 minutes at 170°C; the sponge should remain soft. Cool completely.
  6. Let cool completely. Melt the chocolate in a bain-marie and spread a thin layer on top of each cookie.
  7. Let the chocolate take 45 minutes in a cool room. Cut a cookie in the middle to show the hidden red heart.

Preserve and Serve

5 days in a cool airtight box.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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