One recipe for German lebkuchen cookies is Martha Stewart’s recipe with mixed nuts, candied fruit peel, dates and apricot jam. Prepare the dough ahead to allow it to set in the refrigerator before baking.
To make the dough, first combine 3/4 cup of all-purpose flour, 1/2 teaspoon of baking powder and 1/4 teaspoon of salt. Mix in 1/2 teaspoon each of ground cinnamon, ginger and mace as well as 1/4 teaspoon of ground cloves.
In a food processor, process 1/3 cup of toasted blanched whole almonds and 1/3 cup of toasted blanched hazelnuts until very fine. To the nuts, add 1/3 cup of diced candied orange peel, 1/3 cup of diced candied lemon peel, and 4 pitted and chopped Medjool dates. Continue to process the ingredients until they are all finely chopped.
Add 3 ounces of almond paste and 1/3 cup of apricot jam, pulsing after each addition to incorporate the ingredients. Add 3 large eggs, 3/4 cup of packed light-brown sugar, and 1/2 cup and 3 tablespoons of confectioners’ sugar. Pulse the ingredients to combine, and then add the dry ingredients. Continue to pulse the ingredients until they are all combined to form a dough. Chill the dough in a sealed container overnight or up to three days.
Preheat an oven to 325 degrees Fahrenheit. Form 1/4 cup balls of dough on a parchment-lined cookie sheet, approximately 3 inches apart. Top each dough ball with 3 almonds, and then bake the cookies for approximately 14 minutes, or until the tops turn golden brown.