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Nürnberger Elisen Lebkuchen – Soft German gingerbread

Prep Time 25 min mins
Cook Time 20 min mins
Total Time 45 mins
Racing: , ,
Difficulty: intermediate
Servings: 30
Description

Elisen Lebkuchen from Nuremberg are a real institution at German Christmas markets. Moist, fragrant and rich in almonds, hazelnuts and candied fruit, they differ from classic Lebkuchen in that they contain no flour whatsoever. This makes them naturally gluten-free and lactose-free. Traditionally round and decorated with nuts or candied fruit, they also come in a rectangular shape adorned with an image of Saint Nicholas, as seen on market stalls. This recipe, adapted from a German reference that received over 1,000 votes, offers a perfect balance between sweetness and spice, with a slightly reduced sugar content for a less sweet but equally delicious result.

Ingredients
  • Ingredients for approximately 30 pieces, 9 cm in diameter
  • For the dough
  • 6 eggs
  • 130 g brown sugar
  • 2 tbsp. of honey
  • 2 tsp cinnamon
  • 1 tsp gingerbread spices
  • 1 pinch of salt
  • 250 g ground almonds
  • 250 g ground hazelnuts
  • 200 g candied lemon peel (coarsely chopped in a blender)
  • 200 g candied orange peel (coarsely chopped in a blender)
  • Thin wafers (round or rectangular wafer paper)
  • For the glaze
  • 200 g melted chocolate (or sugar icing, depending on your preference)
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation
    1. Preheating
    • Preheat the oven to 150°C (traditional heat).
    • Prepare a baking tray lined with baking paper.
    2. Prepare the dough
    • In a large bowl, beat the eggs, brown sugar and honey until the mixture is light and fluffy.
    • Add the cinnamon, gingerbread spices and salt.
    • Stir in the ground almonds, ground hazelnuts and chopped candied fruit.
    • Mix gently until smooth.
    3. Shape the Lebkuchen
    • Spread the mixture evenly over the wafers.
    • For round Lebkuchen: use 9 cm wafers (approx. 30 pieces) or 7 cm wafers (approx. 40 pieces).
    • Place on the baking tray.
    4. Cooking
    • Place in the oven and bake for approximately 20 minutes at 150°C.
    • The biscuits should remain soft in the centre.
    5. Finishing touches
    - Leave to cool completely.
    • Drizzle with melted chocolate or sugar icing.
    • Allow to dry before storing in an airtight container.
    ________________________________________
    Tip for chopping candied fruit: if your blender has difficulty reducing the peel, add some of the beaten eggs with the candied fruit before blending – this makes it easier to grind and gives a finer texture.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/nurnberger-elisen-lebkuchen-pain-depice-moelleux-allemand/