CakeChristmas
CakeChristmas
Spicy cookies are shaped into ovals with two short ears integrated. A chocolate area on the top and two lines of white icing give sober fox masks, without modelling in fondant.
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Manga & Chibi / Cookies & cupcakes

Lebkuchen fox masks

A recipe by CakeChristmas / Updated on 30 October 2026.

Spicy cookies are shaped into ovals with two short ears integrated. A chocolate area on the top and two lines of white icing give sober fox masks, without modelling in fondant.

Twenty-four 6 cm oval cookies with two small ears / Honey paste and almonds, rest then fine icing

12Indicative portions
45 minPreparation
30 minBaking
2 h 45Rest & Cooling
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Spicy cookies are shaped into ovals with two short ears integrated. A chocolate area on the top and two lines of white icing give sober fox masks, without modelling in fondant. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Soften honey, butter and brown sugar to dissolve them. Leave to cook under 40 °C and add the egg.
  2. Mix flour, almonds, baking powder, spices and candied orange; incorporate liquid to form a soft paste. Refrigerate for 2 hours.
  3. With slightly damp hands, divide the dough into 24 servings. Form flattened ovals of 6 x 4 cm; slightly pinch two corners of the top to obtain short ears of 5 mm, of the same paste and in one piece. Cook in two batches at 170 °C for 13 to 15 minutes each; the centres remain fluffy.
  4. Cool completely. Melt the chocolate and spread a thin layer on the top third of each oval, following the ears; the spicy stocking remains apparent.
  5. Mix icing sugar and water by drops to obtain an icing that keeps its line. Draw two short white bows on the chocolate part as closed eyes and a small dot at the bottom of the mask. Allow to dry for 45 minutes at cool temperature.

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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