lebkuchen

One of Germany&#x27;s most popular and beloved Christmas confections, get ready to fall in love with these delicious and traditional German Lebkuchen!

Authentic German Lebkuchen (Nürnberger Elisenlebkuchen)

eggs

brown sugar

honey

vanilla extract

almond meal

hazelnut meal

salt

baking powder

Lebkuchengewürz

Homemade Lebkuchengewürz (, (STRONGLY recommended), click link for recipe)

lemon peel

orange peel

all-purpose flour (to coat the candied peel) ((can substitute gluten free))

Lemon

Backoblaten (either 70mm or 90mm)

white communion wafers ((these can be substituted for Backoblaten))

almonds

For the Chocolate Glaze:

chocolate

coconut oil oil

Directions: Place chocolate and oil

For the Sugar Glaze:

sugar

water

Directions: Place sugar and water

Preheat the oven to 300 degrees F.

Toss the candied lemon and orange peel with about 1/4 cup all-purpose flour to keep it from sticking together and then pulse in a food processor until finely minced. Set aside.

In a large mixing bowl, beat the eggs until foamy. Add the sugar, honey and vanilla extract and beat until combined.

Add the ground almonds and hazelnuts, salt, baking powder, Lebkuchengewürz, and candied lemon and orange peels and stir vigorously until thoroughly combined. (You can use a stand mixer fitted with the paddle attachment and beat for about 2 minutes). The mixture will be wet but if it is too thin to scoop onto the oblaten add some more almond or hazelnut meal.

Scoop the mixture onto the Backoblaten, smoothing down the top and leaving just a slight space around the edges. Set them on a lined cookie sheet.

Bake on the middle rack of the oven for 25-30 minutes. Remove the cookie sheet and allow to cool completely.

Once cooled, place a wire rack over a cookie sheet (to catch the drippings). Dip half the Lebkuchen in the chocolate glaze and half in the sugar glaze, letting the excess drip back into the bowl and then place the Lebkuchen on the wire rack. Arrange 3 almonds on each Lebkuchen while the glaze is still wet. Let the Lebkuchen dry completely until the glaze is hardened.

Keep stored in an airtight container.&nbsp; Will keep for several weeks and the flavor improves with time.

Makes about 35 if using 70mm Backoblaten and about 25 if using 90mm Backoblaten.

https://www.youtube.com/watch?v=viuAatIEqe8&t=12s

Nürnberger Elisenlebkuchen are one of Germany's most prized holiday confections.  Made with honey, nuts and a variety of spices, they are simply unforgettable!  

Find German Backoblaten HERE (affiliate link): https://www.amazon.com/gp/product/B000LQL9R6?ie=UTF8&tag=thedargou09-20&camp=1789&linkCode=xm2&creativeASIN=B000LQL9R6&th=1

Get the recipe here on my blog: http://www.daringgourmet.com/2015/12/16/traditional-nuernberger-elisenlebkuchen-german-lebkuchen/

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Traditional Nürnberger Elisenlebkuchen (German Lebkuchen)

Honey, spices, dried fruit, and nuts make this German Christmas cookie an irresistible classic.

Lebkuchen Recipe

unsalted butter

all-purpose flour

cinnamon

ginger

baking soda

hazelnuts

dark brown sugar

golden raisins

chocolate chips

milk chocolate chips (optional)

Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 1 hour.

Arrange a rack in the center of the oven and heat the oven to 350°F. Line an 8-inch square baking pan with a parchment paper sling that covers the bottom and hangs over two sides.

Place 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder in a medium bowl and whisk to combine.

Coarsely chop 1/2 cup almonds and 1/2 cup hazelnuts if needed. Finely chop 1/4 cup crystallized ginger if using. 

Add 1 cup packed dark brown sugar to the bowl of butter. Beat with the paddle attachment on medium speed until creamy, about 2 minutes. Add 1/4 cup honey and 1 large egg and beat until smooth. Add the flour mixture and beat on the lowest speed just until incorporated. Add the almonds, hazelnuts, ginger, and 1/2 cup raisins, and beat on the lowest speed until fully incorporated. Transfer to the baking pan, pressing the dough into an even layer with damp hands to avoid sticking. 

Bake until the top is set, dry to the touch, and golden-brown, 25 to 30 minutes. Let the lebkuchen cool in the pan for 15 minutes. Remove the slab to a wire rack and let cool completely, at least 1 hour.

Instructions

Place 1/2 cup semi-sweet chocolate chips and 1 tablespoon unsalted butter in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until melted, 1 to 2 minutes total. Stir until smooth. 

Spread the melted chocolate over the lebkuchen, smoothing the top with a small offset spatula or the back of a spoon. Refrigerate until firm, about 20 minutes.

Place 2 tablespoons milk chocolate chips, if using, in a small heatproof bowl. Microwave in 30-second intervals until melted, 30 seconds to 1 minute total. Use a spoon, fork, or a small piping bag to drizzle the milk chocolate over the lebkuchen. Refrigerate until firm, about 10 minutes, before cutting into small bars or squares. 

Make the glaze:

Classic German Lebkuchen are soft and chewy, full of spices, and coated in a plain or chocolate glaze. This lebkuchen cookie recipe is the quintessential holiday cookie and will transport you to the Christmas markets in Germany.

Lebkuchen Cookie Recipe

butter

granulated sugar

ml milk

tsp almond extract

tsp vanilla extract

eggs (room tmeperature)

ap flour

almond flour

tsp baking powder

tsp baking soda

cinnamon (ground)

tsp all spice (ground)

tsp nutmeg (ground)

crystalized ginger (chopped)

candied orange peel (chopped)

powdered sugar

dark chocolate

In a small sauce pot, combine butter, honey, both sugars, and milk.

Place over medium heat and bring it to a boil, stirring frequently.

Once it comes to a boil, remove it from heat, and stir in both extracts.

Set aside to cool.

Prepare the Wet Ingredients

In a medium bowl whisk together all of the dry ingredients.

If needed, chop the add-ins into 1/4&quot; chunks.

Prepare the Dry Ingredients and Add-Ins

In the bowl of a stand mixer, whisk the eggs on high speed until light and fluffy.

Turn the mixer down to medium speed and slowly pour the prepared wet ingredients down the side of the bowl.

Remove the bowl from the mixer and stir in the dry ingredients and add-ins.

Cover the bowl with a lid or plastic wrap and place it in the fridge to chill for at least 1 1/2 to 2 hours.

Make the cookie dough

Preheat the oven to 350 F and arrange two racks so that they divide the oven into thirds.

Line two baking sheets with parchment paper or silicone baking mats.

Use a 1/4 cup scoop to scoop the dough onto the prepared baking sheets.

Leave at least 2&quot; between each cookie, about 8 cookies should fit on each baking sheet.

Bake the cookies in the preheated oven for 15-20 minutes. Rotate and swap the baking sheets after 10 minutes.

While the cookies bake, prepare both glazes.

In a medium bowl whisk the water and powdered sugar together to create a plain glaze that is the consistency of honey.

In a separate, microwave safe bowl, melt the dark chocolate and set aside.

Immediately after the cookies are finished baking, brush the plain glaze onto half of the cookies and the melted chocolate onto the other half.

Leave the cookies to cool for at least 30 minutes.

Bake the Cookies

German Lebkuchen Cookies

nutmeg

cloves

allspice

dark molasses

of lemon juice

In a mixing bowl, combine the flour, nutmeg,...

In a mixing bowl, combine the flour, nutmeg, cinnamon, baking soda, cloves, and allspice.

In a separate mixing bowl, beat the egg...

In a separate mixing bowl, beat the egg and the brown sugar together for 3 minutes.

Stir in the honey and molasses to the...

Stir in the honey and molasses to the egg/sugar mixture.

Add all the dry ingredients to the wet...

Add all the dry ingredients to the wet mixture. Beat until well blended. Your dough will be crumbled, but when pressed together will hold its shape.

Transfer dough to waxed fabric, plastic wrap, or...

Transfer dough to waxed fabric, plastic wrap, or a storage container with a lid. Wrap it up or cover and chill for at least 3 hours.

When you are ready to bake, preheat your...

When you are ready to bake, preheat your oven to 350˚F and line baking sheets with parchment paper or silicone mats.

Remove your dough from the refrigerator and turn...

Remove your dough from the refrigerator and turn out onto a lightly floured surface.

Roll dough to a thickness of ¼” to...

Roll dough to a thickness of ¼” to ½”.  Use a 3” round cookie cutter to cut out circles or use a knife to cut 3” squares.

Place the cookies an inch apart on a...

Place the cookies an inch apart on a cookie sheet and top with a few sliced almonds. There is no need to press them down as they will stick to the cookie as it rises during baking.

Bake for 9-10 minutes. They will be done...

Bake for 9-10 minutes. They will be done when you can touch the cookie top without leaving an imprint.

Remove cookies and immediately transfer to a wire...

Remove cookies and immediately transfer to a wire cooling rack.

While the cookies are cooling, combine the ingredients...

While the cookies are cooling, combine the ingredients for the icing in a small bowl.

When the cookies are almost completely cooled, dip...

When the cookies are almost completely cooled, dip the top of each cookie in the icing and spread with the back of a knife. You can also use a pastry brush and brush it on. Place the glazed cookie back on the wire rack to dry.

After the icing has hardened, store in an...

After the icing has hardened, store in an airtight container.

Originale Nürnberger Elisenlebkuchen kannst du ganz einfach selbst machen. Egal ob mit Schokoglasur oder Zuckerguss – mit unserem Rezept gelingt dir dieser süße Weihnachtsklassiker garantiert!

Elisenlebkuchen – gelingsicher selber machen

Ei (Gr. M)

170 g brauner Zucker

EL Honig

TL Lebkuchengewürz

Prise Salz

TL Ceylon- Zimt

200 g gemahlene Mandeln

200 g gemahlene Haselnüsse

g Marzipanrohmasse

g Orangeat

g Zitronat

Oblaten (70mm)

Zartbitterkuvertüre

g Puderzucker

EL Wasser

Elisenlebkuchen sind die zartesten Lebkuchen und unwiderstehlich aromatisch. Mit unserem Rezept zauberst du diese weihnachtliche Köstlichkeit in deiner Küche. Probiere Zuckerguss oder Schokoladenüberzug.

Omas feinste Elisenlebkuchen

Zucker

Eier (mittelgroß)

TL Vanillinzucker*

240 g gehackte Haselnüsse

240 g Gemahlene Haselnüsse* (oder gemahlene Mandeln)

g gehackte Walnüsse*

100 g Orangeat (gehackt)

100 g Zitronat (gehackt)

Zitrone

Orange

EL kandierter Ingwer (gehackt)

½ TL Zimt (gemahlen)

½ TL Gewürznelke (gemahlen)

½ TL Koriander (gemahlen)

½ TL Piment (gemahlen)

½ TL Macis / Muskatblüten (gemahlen)

½ TL Kardamom (gemahlen)

½ TL Muskatnuss (gemahlen)

½ TL Hirschhornsalz (oder 1 TL Backpulver)

80 Backoblaten ((70 mm Durchmesser))

ganze Mandeln

Puderzucker*

Schuss Zitronensaft

Zartbitter-Kuvertüre

Teig mischen

Für den Lebkuchenteig gibst du Eier, Zucker und Vanillezucker in eine Rührschüssel und schlägst alles mit dem Handmixers so lange schaumig, bis sich der Zucker aufgelöst hat. Wenn du Hirschhornsalz verwendest, löse es in ein klein wenig Wasser oder Milch auf und gib es dann zur Masse.  Dann rührst du die gemahlenen Haselnüsse, grob gehackten Walnüsse, das klein geschnittene Zitronat und Orangeat, die abgeriebene Schale von Zitrone und Orange, den fein gehackten, kandierten Ingwer, Zimt, Gewürznelke, Koriander, Piment, Muskatblüte, Kardamom und Muskatnuss unter den Teig und lässt ihn abgedeckt 24 Stunden an einem kühlen Ort ruhen.

Vorheizen

Am nächsten Tag legst du ein oder mehrere Backbleche mit Backpapier aus und heizt den Backofen auf 200 °C Ober-/Unterhitze vor.

Oblaten auf Backblech

Lege zuerst die Oblaten mit etwas Abstand auf dem Blech aus.

Oblaten belegen

Gib jetzt jeweils ein Häufchen Lebkuchenteig auf jede Oblate. Dazu eignet sich ein Esslöffel oder ein Eisportionierer gut. Halte dein Hilfsmittel feucht, damit der Teig nicht daran kleben bleibt. drücke das Häufchen etwas platt.Da die Elisenlebkuchen beim Backen noch etwas aufgehen, kannst du einen 3 bis 5 mm breiten Rand lassen.

Backen

Die Lebkuchen backst du 12 bis 15 Minuten, bis sie außen leicht hellbraun und innen noch nicht ganz gar sind. Wenn du daauf drückt, müssen sie sich noch weich anfühlen.  Sie werden beim trocknen noch härter, bleiben dafür aber schön saftig.

Auskühlen

Gib auch die ganzen Mandeln auf einer Schiene darunter mit in den Ofen. Diese werden so schön geröstet und werden später als Dekoraton auf die fertigen Lebkuchen gegeben.  Anschließend lässt du die Lebkuchen auf einem Kuchengitter auskühlen.

Alle backen

Backe jetzt die zweite Fuhre Elisenlebkuchen und verfahre so weiter, bis du alle Plätzchen gebacken hast.

Glasur anrühren

Für die Glasur rührst du in einer breiten Schüssel Puderzucker mit dem Wasser und Zitronensaft glatt. Die Kuvertüre schmilzt du im Wasserbad und rührst sie dabei bis sie glänzend ist.

Glasieren

Jetzt tauchst du die Lebkuchen einzeln mit der Oberseite in die Glasur oder in die Schokolade und lässt sie trocknen. Solange die Glasur noch weich ist, kannst du sie nach Belieben mit Nüssen und/oder kandierten Früchten verzieren.

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