German Gingerbread

Instructions

1. Prepare the spiced base
   In a medium saucepan, combine honey, molasses, and brown sugar. Heat over medium heat, stirring frequently until sugar dissolves and mixture is smooth. Remove from heat and let cool for 10-15 minutes until just warm to touch.
2. Mix the dry ingredients
   In a large bowl, whisk together all-purpose flour, almond flour, lebkuchen spice mix, baking powder, and salt until well combined. Make a well in the center of the dry ingredients.
3. Form the dough
   Pour the cooled honey mixture into the well of dry ingredients. Add the eggs and stir until combined. Fold in the candied citrus peel and candied ginger if using. The dough will be sticky. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight to develop flavors.
4. Shape and bake
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Using floured hands, roll dough into balls (about 1.5 tablespoons each). Place 2 inches apart on prepared baking sheets and slightly flatten. Bake for 12-15 minutes until cookies are puffed and just set but still soft. They should not brown too much.
5. Make the glaze
   While cookies are baking, prepare the glaze by whisking together powdered sugar and hot water until smooth. Start with 3 tablespoons of water and add more if needed to reach a consistency that will coat the back of a spoon.
6. Glaze and finish
   While cookies are still warm, brush or dip the tops with glaze. The glaze will set as the cookies cool. Transfer to a wire rack to cool completely. Store in an airtight container with a slice of apple or bread to keep them soft. Gingerbread improves with age and can be stored for several weeks.