Made this for a party and people LOVED it! However, making it is a bit of a mess and it almost destroyed my food processor. Also, I highly suggest making your own candied orange/ lemon peel for it. I also couldn't find blanched whole almonds so I used sliced almonds instead. If you don't have time to refrigerate, just stick the dough in the freezer for 30 minutes. Good luck!

I followed this recipe exactly. I was surprised by how thin the batter is. They spread out a great deal in the oven, so for the second batch I used a scant 1/4 of batter per cookie. The end result was fluffy, but chewy, and wonderfully spiced. I am making them again tomorrow.

Great recipe...not Nurenburger Lebkuchen...but really good. Do your self a favour...find some oblates and use them. 79mm uses 2 TBS of dough. They won't stick with oblates... Tsk tsk Martha for missing a crucial item.

I lived in Germany as a young child and had fond memories of Lebkuchen. It took me a long time to rediscover them as an adult and only in the store bought packs at Trader Joes and World Market which are not so fresh tasting. This is a great recipe and was easy to make once I found all the ingredients. The cookies taste just as i remember from when I was 5 years old in Germany. I glazed them with melted dark chocolate. They were delicious. My parents loved them too.

Greetings from Germany! Those Lebkuchen taste absolutely authentic. I'm using the recipe for four years already. But there must have been a mixup with the baking time. 14 minutes aren't enough. I always bake them 40 minutes - rotating half way through.

If you form it into a bar in using wax paper in a loaf pan and refrigerate, you can cut into slices and bake. Makes it less sticky.

I don't know if anyone is still monitoring this recipe, but here is some info. I have not tried this recipe, but my own recipe from Austria (probably stolen from a German) is very similar in measurement of all ingredients except it calls for 2-3/4 cups of flour. Quite a difference.

I just saw my comment from 12/21/09 about the flour. I should have updated it. Yes, the dough is outrageously sticky, but the cookies turned out perfectly! Raves from everyone; I'm making them again this year.

I had to add and extra 1/2 cup flour which, after sitting in the fridge over night produced the perfect batter.Seems there has been a typo or something in the original recipe.You will have a very think, sticky 'batter' something like choc chip dough but softer. I also added 1/2 tsp mixed spice, extra 1/2tsp cinnamon, 1/8 tsp white pepper to make it more like the real German ones we get here in the UK.Hope this helps! Happy baking. Heather

I have to agree with Grady412 about the amount of flour....Maybe adding a 1/4 cup of flour to make it an even cup might help. No one else has said anything though....just go through the list of ingredients carefully and be sure that you have all included. These recipes have proven to be in error from time to time. mykele