CakeChristmas
CakeChristmas
Part of the portions: large round and low lebkuchen, with a biscuit cap simply covered with dark chocolate. The cap of one is placed next to it and reveals a small orange marmalade hollow in its spicy base, which remains whole.
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Sets to reveal / Cookies & cupcakes

Lebkuchen with biscuit caps

A recipe by CakeChristmas / Updated on 30 October 2026.

The top of the large cookies rises to show a small hollow of marmalade.

12 large 6 cm lebkuchen with removable cap / Honey and almond paste, rest then fine icing

12Indicative portions
45 minPreparation
40 minBaking
3 h 15Rest & Cooling
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Twelve thicker lebkuchen are cut horizontally after cooling; a small cavity is trimmed and closed by the original cap.

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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. Divide the dough into twelve portions and form twelve flattened domes of 6 cm, on two plates. Cook 17 to 20 minutes per baking tray at 170 °C, to cooked edges and a still fluffy center. Cool completely.
  4. With a saw knife, cut on each cookie a cap 8 to 10 mm thick. Remove in the center of the base a little crumb to form a hollow 3 cm in diameter and 1 cm deep, keeping at least 5 mm of bottom. Keep the crumbs next to it.
  5. Garnish each trough with 8 to 9 g of marmalade, depending on its capacity, and put the cap back on. Melt the chocolate and spread it on the tops only, without sinking into the joins; keep the hardened surplus for another use.
  6. Let it take 45 minutes. Remove a spatula cap at the service to discover the marmalade; serve the crumbs and any remaining jam next to it.

Preserve and Serve

3 days in the box refrigerator; leave 15 minutes before tasting.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

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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