Lebkuchen (aka. Gingerbread) is an absolute classic for Advent and Christmas. The best-known example in this category is probably Elisenlebkuchen. Delicious Lebkuchen that is made without flour. These Mini Elisenlebkuchen (from Nuremberg) are very popular here in our home because they are so small and a great snack in between meals – I know you shouldn’t snack too much but who cares around Christmas ;)
In the weeks before Christmas, you can find a lot of Christmas cookies, chocolate candy, and Lebkuchen in supermarkets in Germany. So much it’s sometimes hard to find the regular stuff on the shelves ;P It seems some people like to buy that stuff in early fall already. I need freezing temperatures outside before I can even think of Christmas cookies and all that stuff ;P
Here, at home, the Christmas season always starts a bit earlier too tbh. But not because anybody craves Christmas cookies in late July ;P As you might know it takes a while to develop recipes, to take pictures and write articles, so my preparation for Christmas actually starts end of summer or beginning of fall. So these Lebkuchen here are also not fresh from the oven today ;P
These delicious Elisenlebkuchen have been baked a few weeks ago. They were the first Christmas bake of the »season« for several reasons. Mostly because they need some time to rest after baking and before you can enjoy them. Some bakes require time to ripen and develop additional flavors. Similar to a good German Christmas Stollen, for example. That one also requires you to show some patience before you can eat it.
However, unlike Christmas Stollen, you don’t need to wait for several weeks. A few days are enough for the Lebkuchen. After that they are good to eat with the perfect texture and perfect flavor ;)
Lebkuchen dough is sometimes a bit difficult to work with. It’s quite sticky, not like a regular cookie dough. It’s more like a very thick batter. I recommend chilling the dough thoroughly before you start working with it. A cold dough is much easier to handle. If you use a cookie scoop you can get the dough easily onto the wafers without getting your fingers too dirty – slightly wet fingers also do the trick ;P
I also recommend doing a test run with only a few Lebkuchen fist. Depending on the consistency of the dough it might expand a little (or it might not) when baked. I usually spread the dough right up to the edge of the wafers, but sometimes you have to leave a little room around the edges because the dough expands more than you want during baking.
INGREDIENTS / ZUTATEN
(40-42 Mini Lebkuchen)
For the Lebkuchen:
7 oz. (200g) ground almonds
5.3 oz. (150g) ground hazelnuts
3.5 oz. (100g) candied orange peel, very finely chopped
3.5 oz. (100g) candied lemon peel, very finely chopped
1 1/2 tsp. ground cinnamon
1/2 tsp. gingerbread spice*
1 pinch of salt
4 medium eggs
3.5 oz. (100g) Muscovado sugar*
2 tbsp. honey
40+ wafers (2 inches)
For the decoration:
3.5 oz. (100g) dark chocolate glaze, melted
about 5.3 oz. (150g) confectioners’ sugar
some lemon juice or rum
some blanched almonds, halved
(40-42 Mini Lebkuchen)
Für die Lebkuchen:
200g Mandeln, gemahlen
150g Haselnüsse, gemahlen
100g Orangeat, sehr fein gehackt
100g Zitronat, sehr fein gehackt
1 1/2 TL Zimt
1/2 TL Lebkuchengewürz*
1 Prise Salz
4 Eier (M)
100g Mascobado Vollrohrzucker*
2 EL Honig
40+ Oblaten (50mm)
Für die Dekoration:
100g Zartbitter Kuvertüre, geschmolzen
etwa 150g Puderzucker
etwas Zitronensaft oder Rum
einige blanchierte Mandeln, halbiert
DIRECTIONS / ZUBEREITUNG
1. Mix ground almonds and hazelnuts in a bowl. Chop the candied orange peel and candied lemon peel very finely – you want very small pieces. Add them to the bowl with the nuts, add ground cinnamon, gingerbread spice, and salt, and until well combined. Set aside
2. Add the eggs, sugar, and honey to a large bowl and mix on high for 2-3 minutes until light and fluffy. Fold in the nut mixture. Cover the bowl and place it in the fridge for 2-3 hours.
3. Preheat the oven to 320°F (160°C). Line a baking sheet with baking parchment and set aside.
4. Use a cookie scoop* (⌀ 4cm) or spoons and place small portions of dough on the wafers. Spread the dough to the edge of the wafers with a spoon or wet fingers and press it into the typical Lebkuchen shape – rounded along the edges and slightly flattened on top. Place the Lebkuchen on the baking sheet with a little space in between and bake for about 15-16 minutes. Remove the Lebkuchen from the oven and place them on a wire rack so they can cool down. Repeat the procedure with the remaining dough until everything has been used.
5. Coat the cooled Lebkuchen with chocolate or sugar icing. To do this, melt the dark chocolate glaze or mix the confectioners’ sugar with lemon juice (or rum) until smooth and brush the Lebkuchen with it. You can place a halved almond on each Lebkuchen to decorate them. Allow the glaze/icing to dry and set completely. Store the gingerbread in a cookie tin (with layers of paper in between) in a cool place.
1. Mandeln und Haselnüsse in einer Schüssel vermischen. Orangeat und Zitronat sehr fein hacken – die Textur sollte denen der Nüsse nahekommen. Zusammen mit dem Zimt, Lebkuchengewürz und Salz zu den Nüssen dazugeben und alles gut vermengen. Zur Seite stellen.
2. Eier, Mascobado Zucker und Honig in einer großen Schüssel für 2-3 Minuten hell und schaumig aufschlagen. Die Nussmischung dazugeben und unterheben. Die Schüssel abdecken und für etwa 2-3 Stunden in den Kühlschrank stellen.
3. Den Ofen auf 160°C (320°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
4. Mit einem Teigportionierer* (⌀ 4cm) oder Löffeln kleine Teigportionen auf die Oblaten aufsetzen. Den Teig mit einem Löffel oder feuchten Fingern bis an den Rand der Oblaten verstreichen und in die typische Lebkuchenform bringen – abgerundet an den Rändern und oben leicht abgeflacht. Mit ein wenig Abstand auf das Blech setzen und für etwa 15-16 Minuten backen. Aus dem Ofen holen und zum Auskühlen auf ein Kuchengitter setzen. Die Prozedur mit dem restlichen Teig wiederholen, bis alles aufgebraucht ist.
5. Die abgekühlten Lebkuchen kann man jetzt nach Belieben mit Kuvertüre oder mit Zuckerguss überziehen. Dafür Kuvertüre schmelzen bzw. Puderzucker und Zitronensaft (oder Rum) glatt rühren und die Lebkuchen damit bestreichen. Für die Dekoration kann man jeweils noch eine halbierte Mandel auf die Lebkuchen setzen. Glasur komplett trocknen bzw. fest werden lassen. Die Lebkuchen in einer Keksdose mit Butterbrotpapier zwischen den Schichten an einem kühlen Ort lagern.
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Here is a version of the recipe you can print easily.
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Mini Elisenlebkuchen (Gingerbread) from Nuremberg
- Prep Time: 00:30
- Cook Time: 00:15
- Total Time: 04:00
- Yield: 40 1x
- Category: Christmas Cookies
- Cuisine: Germany
- Diet: Vegetarian
Description
A German Christmas classic – Miniature Elisenlebkuchen aka. Gingerbread from Nuremberg. One of the best-known Christmas cookies from Germany.
Ingredients
For the Lebkuchen:
7 oz. (200g) ground almonds
5.3 oz. (150g) ground hazelnuts
3.5 oz. (100g) candied orange peel, very finely chopped
3.5 oz. (100g) candied lemon peel, very finely chopped
1 1/2 tsp. ground cinnamon
1/2 tsp. gingerbread spice*
1 pinch of salt
4 medium eggs
3.5 oz. (100g) Muscovado sugar*
2 tbsp. honey
40+ wafers (2 inches)
For the decoration:
3.5 oz. (100g) dark chocolate glaze, melted
about 5.3 oz. (150g) confectioners’ sugar
some lemon juice or rum
some blanched almonds, halved
Instructions
1. Mix ground almonds and hazelnuts in a bowl. Chop the candied orange peel and candied lemon peel very finely – you want very small pieces. Add them to the bowl with the nuts, add ground cinnamon, gingerbread spice, and salt, and until well combined. Set aside
2. Add the eggs, sugar, and honey to a large bowl and mix on high for 2-3 minutes until light and fluffy. Fold in the nut mixture. Cover the bowl and place it in the fridge for 2-3 hours.
3. Preheat the oven to 320°F (160°C). Line a baking sheet with baking parchment and set aside.
4. Use a cookie scoop* (⌀ 4cm) or spoons and place small portions of dough on the wafers. Spread the dough to the edge of the wafers with a spoon or wet fingers and press it into the typical Lebkuchen shape – rounded along the edges and slightly flattened on top. Place the Lebkuchen on the baking sheet with a little space in between and bake for about 15-16 minutes. Remove the Lebkuchen from the oven and place them on a wire rack so they can cool down. Repeat the procedure with the remaining dough until everything has been used.
5. Coat the cooled Lebkuchen with chocolate or sugar icing. To do this, melt the dark chocolate glaze or mix the confectioners’ sugar with lemon juice (or rum) until smooth and brush the Lebkuchen with it. You can place a halved almond on each Lebkuchen to decorate them. Allow the glaze/icing to dry and set completely. Store the gingerbread in a cookie tin (with layers of paper in between) in a cool place.
Notes
Happy Baking!
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