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Madison Area Gluten Intolerance Chapter

Nurnburger Lebkuchen


1 cup honey
3/4 cup brown sugar (packed)
2 large eggs
1 tablespoon lemon juice (fresh is best)
1 tablespoon grated lemon rind (fresh is best)
2 3/4 cups gluten free flour mix
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2/3 cup finely-cut candied fruit
2/3 cup chopped nuts

Bring honey to a boil; cool. (Make the lemon glaze, recipe below, while it cools.) Stir in sugar, eggs, lemon juice and rind. Stir dry ingredients together very well and blend into the honey mixture, stir in fruits and nuts.

Spray and lightly flour two jelly roll pans. By hand, press half the dough into each pan, spreading evenly to the edges. The dough is sticky, so flour your hands as needed. (If you only have one pan, use half the dough now and the other half later. Refrigerate the waiting dough.)

Bake at 350° F for 10-12 minutes, or until a light touch leaves no imprint. Brush while hot with lemon glaze. Cool, cut into bars and store in air-tight containers or on a paper plate in a Zip-Loc bag. These freeze well and improve in flavor while stored. Note: Put on a cookie sheet, not touching, freeze, then store in container or bag.

Lemon Glaze:

5 tablespoons lemon juice and enough powdered sugar to make a soft icing. Brush on the hot cake -- it will melt, leaving a light glaze.