Mrs. Corinne May Goldsmith’s 1888 cookbook records this Basler Lebkuchen, a chocolate-and-almond bake scented with cloves, allspice, and cinnamon. The name points to Basel, Switzerland, known for its tradition of spiced Läckerli biscuits. This version combines beaten eggs and light brown sugar with chocolate, light syrup, whiskey, and grated almonds. Its brief handwritten directions call for spreading the mixture in a greased pan, baking it lightly, and finishing it with sugar water before cutting it into small squares. The chocolate lends depth to the warm spices, while almonds add a gentle nuttiness. These little squares offer a glimpse into nineteenth-century home baking and a distinctive addition to a holiday cookie plate.
Ingredients
For the lebkuchen
- 4 eggs (large )
- 2 cups light brown sugar (packed )
- 1 cup chocolate (finely grated )
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- ¼ cup cup light syrup
- ¼ cup whiskey
- ½ cup almonds (finely grated )
- 2 cups all-purpose flour
- 2 tsp baking powder
- butter or oil (for greasing the pan)
For the sugar-water finish
- 2 tbsp granulated sugar
- 1 tbsp hot water
Instructions
Step 1: Prepare the oven and pan
- Preheat the oven to 350°F (175°C).
- For this modern adaptation, use a greased 10 × 15-inch rimmed baking pan to make relatively thin squares.
Step 2: Beat the eggs and sugar
- Beat the eggs until well combined and slightly frothy.
- Add the light brown sugar.
- Beat until the mixture is smooth and evenly blended.
Step 3: Add the chocolate and flavorings
- Stir in the grated chocolate, cloves, allspice, and cinnamon.
- Add the light syrup and whiskey.
- Stir in the finely grated almonds.
Step 4: Add the dry ingredients
- Whisk the flour and baking powder together in a separate bowl.
- Fold them into the egg mixture until no dry flour remains.
Step 5: Spread in the pan
- Spoon the mixture into the prepared pan.
- Spread it evenly into the corners with the back of a spoon or a spatula.
Step 6: Bake
- Bake for approximately 20 to 25 minutes, checking from 18 minutes onward.
- The surface should be set, and a toothpick inserted near the center should come out without wet batter.
- The original instruction is simply “Bake very lightly,” so avoid baking until the squares become dry.
Step 7: Brush with sugar water
- Stir the granulated sugar into the hot water until dissolved.
- Brush a thin layer over the surface while the lebkuchen is still warm.
Step 8: Cut into small squares
- Allow the slab to cool until firm enough to handle.
- Cut into approximately 48 small squares.
- Let cool completely before storing.
Tips
- Grate the chocolate finely: Small shavings distribute more evenly through the mixture.
- Measure the almonds before mixing: Use ½ cup after grating or finely grinding them.
- Avoid almond paste: The manuscript calls for grated almonds, which contain no added sugar.
- Watch the edges: Remove the pan before the edges become hard or overly dark.
- Apply the finish sparingly: A light brushing follows the original instruction without soaking the squares.
- Cut small portions: The chocolate, sugar, and spices make these well suited to bite-sized servings.
- Try a whiskey-free variation: Replace the whiskey with an equal amount of water or apple juice, clearly noting the change from the original.
- Record your first bake: Note the chocolate used, pan size, and baking time so the adaptation can be refined.
Nutrition
Calories: 88kcalCarbohydrates: 14.7gProtein: 1.5gFat: 2.5gSaturated Fat: 1.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.8gCholesterol: 16mgSodium: 33mgPotassium: 71mgFiber: 0.8gSugar: 9.7gVitamin A: 23IUCalcium: 33mgIron: 0.9mg