📝 About This Recipe
Transport yourself to the snow-dusted cobblestone streets of a Bavarian Christmas market with these authentic Elisenlebkuchen. Unlike standard gingerbread, these flourless treasures are packed with premium roasted nuts, aromatic candied citrus, and a complex blend of warming spices. Their soft, marzipan-like texture and crisp chocolate or sugar glaze make them the undisputed crown jewel of German holiday baking.
🥗 Ingredients
The Nut & Fruit Base
- 200 grams Hazelnuts (finely ground)
- 200 grams Almonds (finely ground)
- 100 grams Candied Lemon Peel (Zitronat) (minced into a paste-like consistency)
- 100 grams Candied Orange Peel (Orangeat) (minced into a paste-like consistency)
- 5 large Eggs (at room temperature)
Sweeteners & Spices
- 250 grams Brown Sugar (packed)
- 2 tablespoons Honey (mild blossom honey)
- 3 tablespoons Lebkuchengewürz (German Mixed Spice) (or a mix of cinnamon, cloves, allspice, coriander, cardamom, ginger, and mace)
- 1/4 teaspoon Salt (fine sea salt)
- 1 teaspoon Vanilla Bean Paste
Assembly & Glaze
- 30 pieces Backoblaten (Baking Wafers) (70mm or 80mm diameter)
- 200 grams Dark Chocolate Couverture (minimum 60% cocoa)
- 1 cup Powdered Sugar (for the optional sugar glaze)
- 2 tablespoons Lemon Juice (for the optional sugar glaze)
- 1/2 cup Whole Blanched Almonds (for decoration)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). If your nuts aren't pre-ground, pulse them in a food processor until they resemble fine crumbs, but be careful not to turn them into nut butter.
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2
Finely mince the candied lemon and orange peel. For the best texture, pulse them in a food processor with a tablespoon of the sugar until they form a sticky, fine paste.
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3
In a large bowl or stand mixer, beat the 5 eggs with the brown sugar and honey for about 5-8 minutes until the mixture is pale, thick, and voluminous.
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4
Gently fold in the vanilla paste, salt, and the Lebkuchengewürz spice blend until well incorporated.
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5
Add the ground almonds, ground hazelnuts, and the minced candied peels. Fold gently with a spatula until a thick, uniform, and very sticky dough forms.
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6
Cover the bowl and let the dough rest for at least 30 minutes (or up to 2 hours). This allows the nuts to hydrate and the flavors to deepen significantly.
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7
Line two baking sheets with parchment paper. Arrange the Backoblaten (wafers) on the sheets with 1 inch of space between them.
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8
Using an ice cream scoop or two spoons, place a mound of dough (about 2-3 tablespoons) onto the center of each wafer.
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9
With damp fingers, smooth the dough toward the edges of the wafer, leaving a slight dome in the center. The dough should be about 1/2 inch thick.
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10
Bake for 20-25 minutes. The Lebkuchen are done when they are firm to the touch but still slightly soft in the center; do not overbake or they will lose their signature chew.
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11
Remove from the oven and transfer to a wire rack to cool completely. They will firm up as they cool.
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12
For the chocolate glaze: Melt the couverture in a double boiler. Dip the tops of the cooled cookies into the chocolate, or brush it on. Decorate with three almond halves in a flower pattern while wet.
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13
For the sugar glaze: Whisk powdered sugar and lemon juice until smooth. Brush over the warm cookies for a semi-translucent, crackly finish.
💡 Chef's Tips
If you cannot find Lebkuchengewürz, make your own by mixing 2 tbsp cinnamon with 1 tsp each of cloves, allspice, coriander, and ginger. Do not skip the Backoblaten; these edible wafers prevent the sticky dough from clinging to the pan and provide a traditional snap. The secret to the best Lebkuchen is aging; store them in an airtight tin with a slice of apple for 2-3 days before eating to soften the texture. Ensure your candied peel is high quality; avoid the neon-colored supermarket varieties if possible and look for Italian or German imports. Always use damp hands when shaping the dough to prevent it from sticking to your skin.
🍽️ Serving Suggestions
Serve alongside a steaming mug of Glühwein (German mulled wine) for the ultimate winter experience. Pair with a sharp, aged cheddar or blue cheese for a sophisticated sweet-and-savory dessert course. Enjoy as an afternoon treat with a dollop of lightly sweetened whipped cream and a cup of Earl Grey tea. Display on a tiered silver tray with dried apricots and walnuts for a stunning holiday centerpiece. Gift them in decorative tin boxes lined with parchment paper; they stay fresh for up to 6 weeks!