Mixes for Lebkuchen and Spekulatius

by Anke Perez
(San Antonio, TX)

These are the mixes I use, they are in bulk. Keep in a tight-sealing jar in the pantry.
You won’t need more than, at most, a tablespoon at a time.
The dough or the cookies need to mature for a few WEEKS or they will taste harsh.
Make ahead, the longer they rest, the better they smell and taste.

Lebkuchen/Pfefferkuchen (gingerbread) spice mix (all spices ground)

10 tsp. Cinnamon
6 tsp. Allspice
3 tsp. Ginger
3 tsp. Coriander
4 tsp. Anise
4 tsp Cardamom
4 tsp. Cloves
3 tsp. Nutmeg
3 tsp. Orange peel
2 tsp. Lemon peel
1 tsp. Mace
1 tsp. Pepper (yes, pepper)

Mix together. In a sealed jar, in a dark place, it stays fresh 2-3 years.
This is a spice mix that is used in cookies that are stored for a few weeks, it needs time to mellow out, fresh cookies or cake will taste harsh.
I use it in lebkuchen dough, that gets prepared in Sept. or Oct. stored in the fridge and baked in Dec.
1/2 oz is enough for a batch of cookies.

Here is a Spekulatius (speculaas?) mix, a bit different.
8 tsp. Cinnamon
2 tsp. Cloves
2 tsp. Mace
2/3 tsp. Ginger
1/3 tsp. Pepper (yes, pepper again)
1/2 tsp. Cardamom
1/2 tsp. Coriander
1/2 tsp. Anise
1/2 tsp. Nutmeg

Same as above.
Enjoy

Comments for Mixes for Lebkuchen and Spekulatius

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Jello and pudding
by: Richard

Before she passed my wife would make a jello and pudding desert to be eaten one on top of the other do you have anything on this

Which type of anise?
by: Anonymous

I am SO happy to see these two recipes side by side!

They both call for "anise". Do you mean "star anise" or "anise seeds". Or doesn't it matter?

Thanks!

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