Lebkuchen filled with raspberry jam and pine nuts

Lebkuchen is a traditional German baked Christmas treat, invented by Medieval monks in Franconia, Germany in the 13th century. The dough is made with honey (a lot) and in this version I filled them with raspberry jam and pine nuts, but you can use the jam that you like and the nut that you prefer, of course!

Lebkuchen dough: melt in a saucepan 100g butter, 350g chestnut honey and 50g caster sugar. Out of fire add: 450g flour, 2tbsp cocoa powder, 2tsp baking powder, 1tsp cinnamon, 1tsp cloves. Mix well until dough is formed; put to rest in the fridge for 3 hours.

Roll the dough thin between 2 baking papers (don’t add extra flour) and cut it in squares of 5 cm side. Put the filling of your choice in the middle, put a little bit of egg wash on sides and fold it in triangular shape. Put in the oven for 10 minutes at 180°C.

Finish your cakes with chocolate glaze and white icing.