Nuremberg Gingerbread | Elisenlebkuchen
A traditional type of gingerbread made in Nuremberg, Germany, which has a gingerbread-making history that dates back to the 14th century. Made from nut flour, eggs, spices, and candied fruit peel, these are baked on wafers and dipped in icing or chocolate.
Ingredients
- 2 eggs
- 200 g sugar 1 cup
- 125 g finely ground almonds (with the skin) 1¼ cups
- 100 g finely ground hazelnuts (with the skin) 1 cup
- 1½ tsbp German gingerbread spice (Lebkuchengewürz) see note
- zest of 1 orange
- 30g candied orange peel ⅓ cup
- 30g candied lemon peel ⅓ cup
- 13 70 mm Baking Wafers see note
Topping
- 200g dark chocolate
- 150g powdered sugar 1¼ cups
- 2-3 tbsp warm water
- whole, split, or sliced almonds for decoration
Instructions
- Add the eggs to a bowl and beat them with an electric mixer until they are frothy.
- Add the sugar gradually and beat until the mixture is pale yellow and voluminous.
- In a separate bowl, whisk together the rest of the ingredients.
- Spoon this mixture into the eggs a little at a time, and fold itinto the eggs gently.
- Spoon four level tablespoons onto each baking wafer, using lightly wet fingers to spread the mixture onto the wafer and flatten the tops. Place them on a parchment-lined baking sheet.
- Bake the gingerbread in a 325℉ / 160℃ preheated oven for 20-25 minutes, or until barely golden around the edges. Transfer them to a rack to cool completely.
- Melt the chocolate and glaze the tops of 6 of the gingerbread. Decorate the tops of each with 4 almond pieces before the chocolate dries. Place them on a rack for 4-6 hours to dry completely before serving or packaging them up for gifts.
- Whisk together the powdered sugar and water, and glaze the tops of the remaining 6-7 gingerbread. Decorate the tops of each with 4 almond pieces before the icing dries. Place them on a rack for 4-6 hours to dry completely before serving or packaging them up for gifts.
- To give them as gifts, stack them with a small piece of parchment between each one, and tie them vertically with a ribbon. Place the cookies in cellophane bag or airtight cookie gift box.
Video
Notes
To Make German Gingerbread Spice: 4 teaspoons ground cinnamon, 3 teaspoons ground coriander, 1 teaspoon ground cloves, 1 teaspoon ground anise seeds, 1 teaspoon ground nutmeg, 1 teaspoon ground star anise, 1 teaspoon ground ginger, and 1 teaspoon ground cardamom
Where to buy Back Oblaten:
https://amzn.to/3RchCZa (affiliate link)
You could try to substitute the baking wafers with parchment paper rounds for a gluten-free version. Remove the parchment before eating.
I just found your YouTube channel and have made this recipe twice so far. I have a German friend who lives in our area, and she tried these and was delighted. She said it was like tasting a bit of home for her. I have made another of your cookie recipes (remember… I just found your channel, so haven’t been able to try everything) and both my husband and I were so excited that it was like stepping back in time while living in Germany over fifty years ago. This Christmas baking schedule will include many of your recipes. Thank you so much for posting them! ♥️♥️♥️♥️♥️ Linda Wolff
Thank you so much for your lovely comment, Linda! I’m so happy to have you here. I lived in Germany for some time, too, so I enjoy recreating the foods that I had while I was there. I’m glad your friend enjoyed the Lebkuchen! Happy baking!