    
Lebkuchen
 Lebkuchen
© Denzil Green
They are made from flour, honey, spices, and ground almonds. Some are spicier, some are sweeter. The leavener used is often Hartshorn or Potash. Spices can include anise, cardamom, cloves, cinnamon, ginger and white pepper.
Traditionally, the dough was pressed into wooden moulds for shaping, before cookie cutters came along. Now, the dough is usually cut into decorative shapes or moulded before baking, then the cookies are glazed with a thin icing after baking.
Hard, inedible decorative ones also made.
Lebkuchen are ubiquitous in Germany at Christmas time. They are often packed in collectible tins.
Nuremberg is particularly renowned for Lebkuchen. Nürnberger Lebkuchen obtained European PDO status in 1996.
Lebkuchen is sometimes described in English as being gingerbread, though many versions don't use ginger at all.
History
Early versions of Lebkuchen date back to the 1300s.
Also called:  Lebkuchen (German)
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