German Gingerbread Squares (Lebkuchen)

These German Gingerbread Squares (Lebkuchen with Marzipan) are a festive holiday treat that brings the flavors of Christmas straight to your kitchen. With rich spices, honey, and a sweet almond filling, this recipe combines the best of traditional German Lebkuchen with the ease of a simple gingerbread bar.

Perfect for holiday cookie trays, homemade gifts, or cozy December gatherings, these chewy squares are glazed to perfection and topped with almonds for a rustic finish. Unlike American gingerbread, German Lebkuchen has a deeper flavor and a softer bite — making it a must-bake for anyone who loves old-world Christmas recipes.

Whether you’re looking for a unique holiday dessert or a recipe that celebrates European tradition, these gingerbread squares are sure to become a family favorite year after year.

Variations for German Gingerbread Squares

• Chocolate Glaze: Swap sugar glaze for melted dark chocolate.
• Nut-Free Version: Skip marzipan, use spiced fruit jam instead.
• Festive Twist: Add orange zest to the filling.

Substitutions

• Honey → Molasses for richer flavor.
• Marzipan → Almond paste with powdered sugar.
• Butter → Margarine if preferred.

FAQs

Q: What makes these different from American gingerbread?
A: These have honey, warm spices, and a chewy marzipan filling — classic German Lebkuchen style.

Q: Can I make these ahead?
A: Yes! They taste even better after resting 1–2 days.

Q: Do I need marzipan?
A: It’s authentic, but you can swap with jam or skip it.

Jana Rae

German Gingerbread Squares (Lebkuchen with Marzipan)

German Gingerbread Squares with spiced cake layers and marzipan filling. A festive holiday treat, also known as traditional German Lebkuchen.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 16 squares

Course: Dessert

Cuisine: German

Calories: 240

Ingredients Method Notes

Ingredients

  

Gingerbread Layers

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ tsp nutmeg
• ½ tsp ginger
• ½ cup unsalted butter softened
• ½ cup brown sugar
• ½ cup honey or molasses
• 2 large eggs

Marzipan Filling

• 7 oz 200 g marzipan or almond paste
• 2 tbsp powdered sugar
• 1 egg white optional, softens marzipan

Glaze & Decoration

• 1 cup powdered sugar
• 2 –3 tbsp milk or water
• 1 tsp vanilla extract
• Whole almonds optional

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Method

 

1. Mix flour, baking powder, soda, salt, and spices. Cream butter, sugar, honey, and eggs. Combine to make dough. Chill 30 minutes.
2. Roll half the dough into a greased 9×13-inch pan. Spread marzipan mixture over top. Cover with remaining dough.
3. Bake at 350°F (175°C) for 30–35 minutes, until golden. Cool slightly.
4. Spread glaze over warm squares. Top with almonds if desired. Cool fully before slicing.

Notes

Recipe Notes

• Flavor deepens after 1–2 days in an airtight tin.
• Traditional in Germany during Advent and Christmas.
• Freezes well up to 2 months.