Discovered: The secret ingredient in Germany's moist lebkuchen

German lebkuchen are typically round and covered with icing or chocolate. Their spicy aroma comes from a honey mixture with spices, and their texture is due to the addition of ground almonds. These nuts help keep the gingerbread cookies moist inside.

Recipes for German gingerbread cookies, or lebkuchen, like Polish cookies, appear in many different versions. The first, from the 13th century, mention that lebkuchen were baked on rice paper rounds.

Before lebkuchen became common in homes, they were baked in monasteries. They have religious symbolism, such as using seven spices to symbolize the seven days of God's creation of the world.

Over time, the rice paper base was abandoned, and they were baked in heart shapes. These were hung around children's necks so they could nibble on the sweet, spicy cookies anytime.

To make 30 round lebkuchen, you need:

• 2 cups of all-purpose flour,
• 3/4 cup ground almonds,
• 3 teaspoons gingerbread spice,
• 1 teaspoon ground cinnamon,
• 1 teaspoon baking powder,
• 1/2 teaspoon baking soda,
• 3/4 cup honey,
• 3 oz butter,
• 3.5 oz finely chopped candied orange and lemon peel.

Preparation

1. In a saucepan, heat the honey and butter until combined but not boiled. Set aside to cool.
2. In a large bowl, mix together the all-purpose flour, ground almonds, gingerbread spice, baking powder, and baking soda.
3. Add the still-warm honey-butter mixture to the dry ingredients along with the orange and lemon peel.
4. Combine into a smooth dough — you can use a mixer with hooks. Form into a ball, cover with a cloth, and let it cool for 30 minutes.
5. Preheat your oven to 350°F. Shape the lebkuchen dough into balls the size of walnuts. Place them on a baking sheet lined with parchment paper and flatten with a large spoon. Occasionally dip the spoon in cold water to prevent sticking.
6. Bake the lebkuchen in the preheated oven for 15 minutes. After baking, let them cool. Once cooled, dip them in icing or chocolate glaze.

A slightly tangy lemon icing is a great complement to the sweet, German-style gingerbread cookies. It pairs well with the candied citrus peel inside.

To prepare icing for 30 lebkuchen, you'll need 2 cups of powdered sugar and the juice of one lemon. Gradually add the juice to the sugar and mix vigorously until you achieve a thick but slightly pourable consistency. Dip the cooled gingerbread cookies into the icing and set them on a rack. Lebkuchen are best on the second day.

The secret of gingerbread cookies is that they can be stored for a long time, becoming more delicious each day. In the past, this was especially important. Monasteries would make a large batch of gingerbread for emergencies and rely on them during times of famine.

Today's gingerbread cookies cannot be kept for years because they contain eggs and butter, which are prone to spoilage. Although honey preserves the dough and has antibacterial properties, eating them within one month is best.