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Lebkuchen Hearts

These brightly decorated hearts are a German staple. They are meant to be hung around the neck of your sweetheart - the bigger the heart, the bigger the love, or so the story goes.



Lebkuchen Spice Mix

  • 5 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg


  • 1/2 cup runny honey
  • 1/2 cup dark brown sugar
  • 4 1/2 tablespoons butter
  • 1 cup all purpose flour
  • 1 cup rye flour
  • 2/3 cup ground almonds
  • 1 egg
  • 2 1/2 teaspoon Lebkuchen spice
  • 1/2 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1 oz candies mixed peel (optional)
  • Zest 1/2 lemon
  • Pinch kosher salt
  • 1 egg white, lightly whisked
  • Blanched almond halves (optional)
  • Glace cherry halves (optional)


Lebkuchen Spice Mix

  1. Combine all the ingredients and whisk to combine thoroughly. Transfer to an airtight storage jar and store for up to a year. 


  1. Combine the honey, brown sugar, and butter in a small pan and heat over low heat until melted. Stir occasionally until thoroughly blended. Remove from heat and set aside until needed. 
  2. Place the remaining ingredients into a large bowl and whisk together to combine.
  3. Pour over the melted honey mixture and stir with a wooden spoon to form a sticky dough. Cover with a clean dishcloth and set aside for an hour. By this time, the dough should become more workable.
  4. Preheat your oven to 350°F—line two baking/ cookie trays with baking parchment. 
  5. Lightly flour a counter-surface and roll out the dough to 1/8 inch thickness. Using a heart-shaped cookie cutter, punch out hearts and place them on your prepared baking sheets, spacing three-quarter inch apart. Re-roll any dough scraps to form additional cookies and repeat.
  6. Brush the top of each cookie with the whisked egg white and place an almond or cherry half in the centre of each cookie.
  7. Bake in the oven for 12-15 minutes until golden brown and firm. Remove from the oven and cool on the baking tray for a few minutes before transferring to a rack to cool completely.
  8. Cookies can be kept in an airtight container for a month or more. They will soften over time. Enjoy!

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