CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Oval and flat lebkuchen biscuits topped with dark chocolate, small white belly and small white spot of the face, two black dots and a tiny candied orange beak. Very simple penguins, no sculpture.
Suggestion for presentation

Cute & Kawaii / Cookies & cupcakes

Penguin Lebkuchen

A recipe by CakeChristmas / Updated on 30 October 2026.

The cookie takes a stocky oval; a small white belly and two dots are enough, with a candied orange beak.

24 low oval biscuits of 6 x 4 cm / Honey and almond paste, rest then fine icing

12Indicative portions
45 minPreparation
15 minBaking
3 hRest & Cooling
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The cookie takes a stocky oval; a small white belly and two dots are enough, with a candied orange beak.

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Original quantity: 12 servings.

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Preparation

  1. Reserve twenty-four small candied orange dice for the beaks. Sweeten honey, butter and brown sugar. Leave to cook under 40 °C and add the egg.
  2. Mix flour, almonds, baking powder, spices and the rest of the finely chopped orange. Stir in the liquid, then refrigerate for 2 hours.
  3. Shape twenty-four oval 6 x 4 cm, 1 cm thick, with wet hands. Cook for 13 to 15 minutes at 170°C; they remain mellow in the center.
  4. Cool and then finely cover with melted dark chocolate, reserving 10 g for the eyes. Let it go. Melt the white chocolate and spread a small oval of 3 cm on the bottom of each cookie, extended by a small round spot at the top for the face.
  5. Place two dots of reserved dark chocolate on the small white spot, then an orange dice for the beak. Let it take 30 minutes. Keep the black outline widely visible, without feet or wings attached.

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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