THE essential ingredient to authentic tasting Lebkuchen, Pfeffernüsee and more, absolutely NOTHING compares to the bold and vibrant flavors of homemade Lebkuchengewürz! This German gingerbread spice mix will make you think you’re walking the streets of one of Germany’s famous Christmas markets!
Many of you will have no idea what this is. Others of you will be cheering because you know exactly what it is and what it’s for.
Lebkuchen Gewürz is a German gingerbread spice blend with an exceptionally beautiful depth and complexity of flavor. It’s unrivaled by anything comparable. It’s an essential ingredient for a variety of German baked goods during the Christmas season, most notably Lebkuchen and Pfeffernüsse.
For those of you who are familiar Lebkuchengewürz and live outside of Germany or western Europe, you’ll know how nearly impossible it is to find it. And if you do, it’s expensive. Amazon carries one, and only one, and as of the time of this writing it’s $13 for just 3 half-ounce packets. So if you prefer the convenience of store-bought, there’s an option.
BUT, if you want a cheaper option (if you use the spices in your cooking anyway) AND, most importantly, a superior flavor (if you buy whole spices and grind them yourself), this recipe is for you!
Now, I know what you may be thinking: I don’t want to buy all of those spices just to make this Lebkuchen-Gewürz and then the rest goes to waste!
NOT TRUE!
Most of these spices have sooooo many different uses for a wide variety of cuisines. For example, I can think of one cuisine that regularly uses every single one of these spices: Indian.
Need some great Indian recipes? I’ve got you covered! Some Great Indian Recipes.
And of course you’re not just limited to Indian food, these spices are super duper versatile. Just type in their names one at a time into the search box above or Google them and see what you find!
Some of these spices you can find in your local grocery stores but many you won’t. Most good health food stores will though. And again, if at all possible go for the whole spices so you can grind your own for better flavor.
If you don’t have a well-stocked health store nearby, Amazon is a great place to find all of these spices and at a reasonable cost. Here’s what you’ll need (and don’t cut corners and leave anything out because each of these spices plays an important role). You can buy pre-ground but I always buy whole spices and grind them myself in a coffee/spice grinder for a far superior flavor for any dish I’m making.
Whether using pre-ground or grinding your own as pictured below in a coffee/spice grinder, you simply combine the ingredients together.
Keep the Lebkuchengewürz stored in an airtight container in a cool, dark place and it will keep for up to a year.
For best flavor though, only make what you need for a period of a week or two because the flavors will dissipate over time.
That’s it!
Your Lebkuchengewürz is ready to use. And I’m going to be sharing some authentic German recipes with you shortly that will allow you to put this magical spice blend to good use!
Authentic Lebkuchengewürz (German Gingerbread Spice Blend)
Ingredients
- 2 1/2 tablespoons ground cinnamon
- 2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground green cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground star anise
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
Instructions
- Combine the spices together and store in an airtight jar in a cool, dark place for up to one year.
- For superior flavor results, grind these spices from toasted and freshly ground whole spices. Simply heat a dry skillet over medium heat and toast the spices in it until very fragrant. Be careful not to scorch the spices or they will become bitter. Using the freshly ground blend within a few days is optimal.
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Kristyn says
3 December, 2015 at 2:33 pmThis is so cool! I’d love to try this out!
Annie says
3 December, 2015 at 4:13 pmOh I just love playing with spices and spice blends! I have got to add this to my list of things to try! I bet it smells amazing!
Lauren @ Healthy Delicious says
3 December, 2015 at 7:20 pmI’ve never even heard of that blend, but I loooove gingerbread! I’ll need to try this out!
Megan Keno says
3 December, 2015 at 8:20 pmThis would be fun to substitute into recipes in place of cinnamon!
Michelle | A Latte Food says
3 December, 2015 at 8:27 pmI’m definitely that person who has never heard of this spice, but I am so glad I now have! It looks like the perfect blend of spices for this time of the year!
Dorothy at Shockingly Delicious says
4 December, 2015 at 4:27 amMy computer must have smell-o-vision because I can smell it from here!
Amanda | The Chunky Chef says
4 December, 2015 at 5:40 amI’ve never had that spice blend before… it definitely sounds interesting :) You’re so right, grinding your own spices is definitely the way to go!
Susan says
4 December, 2015 at 6:32 amThis spice mix brings back memories of some wonderful cookies my mother used to put in our Christmas stockings every year. They were something I always looked forward to. It doesn’t surprise me in the least that the cuisine that uses all these spices is Indian – all of these spices grow in India naturally. I’ll have to check out your Indian recipes.
Kimberly @ The Daring Gourmet says
4 December, 2015 at 8:10 amHi Susan, it’s always been fascinating to me how inextricably linked our memories are to smell. Research shows that that connection is stronger than for any of the other senses. It makes sense to me because when I smell certain aromas my mind instantly makes very strong associations. This Lebkuchengewürz is one of those aromas that’s strongly connected to my childhood in a very nice, comforting way.
Jaren (Diary of a Recipe Collector) says
4 December, 2015 at 7:09 amI love finding recipes like this one!
mallory says
4 December, 2015 at 10:24 amYesss!! I made lebkuchen a couple of years ago, but I can’t find the recipe I used (I assume/hope that is one of the upcoming recipes :)) I will definitely be trying this soon.
Kimberly @ The Daring Gourmet says
4 December, 2015 at 10:42 amIt is indeed one of the upcoming recipes, Mallory! :) Stay tuned!
Christina @ Christina's Cucina says
4 December, 2015 at 10:46 pmThis is genius! Of course this is a better idea than buying the super expensive packets online, plus there’s the satisfaction of knowing you made it yourself and I love that! I’m not a big spice person, but my mother is all over all the German cakes and desserts that have this type of spice blend. I may make her some for Christmas! Thanks for the wonderful idea and recipe!
Feestzaal says
4 December, 2015 at 10:49 pmWonderful recipe and as a cinnamon lover I would love to make this today!Thanks for
sharing this recipe.:)
Sofia Skounaki says
9 December, 2015 at 7:32 amI love Lebkuchen cookies!! But I always buy them (and not easy to find them here…) I would love to try to make them at home!
Janet says
9 December, 2015 at 12:55 pmI am in Germany right now and have had my first lebkuchen. I was amazed at the flavor! Now I know the secret! I will make these when I get home. Thank you for sharing the recipe!
Kimberly @ The Daring Gourmet says
9 December, 2015 at 7:55 pmCongrats, Janet! :) Yes, Lebkuchengewürz is absolutely essential to making Lebkuchen and a few other traditional German goodies. Since you’re in Germany you can easily pick up some Lebkuchengewürz from the store to bring back with you if you’d rather save yourself the time of making it. I’d still recommend making it yourself sometime though, this blend is wonderfully aromatic and flavorful. Enjoy the rest of your time in Germany!
rachiti says
9 December, 2015 at 11:41 pmBe careful grinding some of the harder spices in a spice or coffee grinder. I live in the US & I chewed up the inside of my plastic-topped spice grinder when I tried to grind cinnamon sticks & star anise. I use a microplane for nutmeg as it too is difficult to grind in a spice grinder but the flavor really suffers if you use pre-ground. Nowadays I stick to either using the spices whole (like when I’m making Indian masalas) or using pre-ground and toasting it for a few seconds to wake up the flavor.
I adore fresh-ground spice blends! I am adding this one to my list. There’s nothing cooler than casually mentioning that you made your own fresh-ground spice blend (especially the ones where you lightly roast the spices first) when having a random conversation with a shopper in the baking aisle.
Kimberly @ The Daring Gourmet says
10 December, 2015 at 7:25 amThat’s so true, Rachiti! Spice-grinding snobs unite! :) And I agree, nothing beats freshly ground. The spice grinder I use and recommended here has lasted me for over 10 years and I grind everything in it except for nutmeg. Yes, it broke out a couple of the little plastic pieces but they served no function really other than appearance anyway and it hasn’t effected the performance of the grinder at all. It’s been a fantastic spice grinder, especially for the price.
Pat says
18 January, 2016 at 7:18 pmThanks for the recipe!
I’d like to just throw all the spices in and grind them together, like I do when making garam masala or curry powder. Do you have the amounts to use of whole spices?
Kimberly @ The Daring Gourmet says
18 January, 2016 at 7:24 pmHi Pat! I don’t, I normally just eyeball it knowing that whole will yield a higher volume of ground. Curry and garam masala: I’ve been making my own for years as well and nothing – nothing – compares to freshly ground blends!
Shelly C. says
24 April, 2016 at 3:40 pmHi Kimberly, I was just wondering, how strongly does the cloves come through once this is all combined? For some reason, I have NEVER liked the taste of cloves. When I make a recipe that calls for cloves, depending on what it is, I either dial it WAY back, or usually just leave it out all together. But I’d love to try this. Any suggestions? It may be that it’s just not going to be something I can appreciate. Sad. I believe that our taste bud likes and dislikes is largely genetic. There has been some research that showed this was true, at least to some degree. Either that, I’m just weird! As most people seem to really like cloves. Both my parents do, so I don’t know… :-) Will really be interested in your thoughts! Thanks,
Kimberly @ The Daring Gourmet says
27 April, 2016 at 10:35 pmHi Shelly, that’s a tough one. To someone like me who likes cloves it doesn’t taste overpowering at all, but just blends in nicely with the other flavors. But since you really dislike cloves you’re probably going to notice them, and that won’t be a good thing. So my recommendation is – why torture yourself? Just leave ’em out! There are plenty of other spices in this blend and it’s still going to taste really good in whatever you add it to. Regarding certain taste aversions coming down to genetics – yes, they’ve found concrete evidence for this. The most recent research I’ve seen is that they’ve identified a specific gene that creates an aversion to all things cabbage. Those who have that gene hate it, those who don’t love it. I’m convinced there are other genes for other food items. So who knows, yours may be genetic after all!
Cheryl Pescinski says
5 September, 2016 at 3:08 amWhat coffee/spice grinder do you use?
My recipe calls for 1/3 of a packet of Lebkuchengewurz. What is the measurement?
It also calls for 1/2 packet backpulver (baking powder)…how much? It is for a fat free Apple Bread. No eggs,liquid or fat…it is all in German.Thanks.
Kimberly @ The Daring Gourmet says
5 September, 2016 at 8:38 pmHi Cheryl, I use this Krups grinder. For the Lebkuchengewürz it depends on how much is in the packet but typically it’s 15 grams. 4 grams equals roughly one teaspoon, so you’ll need approximately 1 1/2 teaspoons for the recipe. Backpulver packets usually have about 16 grams in them, so you’ll need 8 grams or about 2 teaspoons. Happy baking!
Cheryl Pescinski says
7 September, 2016 at 8:41 amThank you so much for the information on the grinder and the packets of backpulver and Lebkuchengewurz. I am so excited. I so appreciate your user friendly approach to cooking,baking and German! Vielen Dank!
Hannelore says
26 September, 2016 at 4:56 pmi just discovered your site by scrolling and looking for a German recipe,(actually it was for a traditional German plum cake) and I am so pleased to have found your blogs and recipes. I baked the cake already,it turned out amazingly and the flavors wafting through the kitchen has my husband sniffing around the cooling cake until he will be able to sink his teeth into this mouthwatering slice of scrumptiousness. I will be back to try out many more of your recipes, especially now that we are approaching the Christmas season with all its beautiful ideas for baking and sharing. I also really enjoy your stories that connect places and history with the recipes in question. Your recipes are easy to follow and your blogs are informative, descriptive and entertaining. Thanks, you just made my day!
Kimberly @ The Daring Gourmet says
26 September, 2016 at 8:23 pmThank you, Hannelore, you’ve made my day as well! :) Best, Kimberly
Melissa says
18 November, 2016 at 9:49 pmI accidentally bought anise seed instead of star anise. Can I use it as a substitute? My daughter and I plan to make all your German cookie recipes tomorrow. I spent days gathering supplies and we’re very excited.
Kimberly @ The Daring Gourmet says
18 November, 2016 at 10:37 pmHi Melissa, they’re from two different plants but both impart a licorice flavor so yes, I say go ahead and use the anise seed. You and your daughter have a busy day of baking ahead of you – let us know how everything goes! Remember the baked goods using the Lebkuchengewürz taste best once they’ve “aged” for a least a couple of days.
Stacie says
20 November, 2016 at 1:47 pmSo my German friend gave me a baggie of “gingerbread” spice her mom brought her from home. She said she couldn’t find it here in the states. As an American, how do I use these in gingerbread cookies?
Kimberly @ The Daring Gourmet says
20 November, 2016 at 8:29 pmHi Stacie! It’s pretty potent stuff and a little goes a long way. The flavors also become more complex over time as the cookies sit in airtight containers. Just make your gingerbread cookies as you usually do and, depending on how big the batch is, add a 1/2 teaspoon or so of it to the mix. For an authentic German gingerbread cookie recipe, check out these Pfeffernüsse.
Sarah Moore says
25 November, 2016 at 4:39 pmThe lebkuchengewurtz I had at Cafe Simo, in Passau,Germany also had black pepper in it. Fantastic!
sudz in your eye says
2 December, 2016 at 10:24 pmI’m one of those that know about this spice mix but had to have a relative send it to me from Germany. Obviously I’m over the moon that you’re sharing the recipe. Thank you so much!! As to other uses, this mix is fabulous in Christmas/wedding fruitcakes. I’m also in the process of using these same spices, cracked instead of ground, in cheese cloth sachets. I add dried lemon and orange slices and tie individual sachets to the neck of a bottle of red wine for mulled wine kits or add to packages of black tea for my no alcohol friends. I always have a few extra sachets ready to go during the holiday season for quick and easy hostess gifts.
Kimberly @ The Daring Gourmet says
3 December, 2016 at 11:06 amThat’s a brilliant idea, thank you for sharing!
richard says
6 December, 2016 at 11:41 amWonderful …having lived in Germany we are indeed spoiled .. Does seem like there is a darker cookie that is sold around Christmas time .. These come in a mixed package.
What makes these cookies darker — the flavor is slightly different…
We intend to make some in the next week or so .. and would like to make the darker version …WE have a coffee burr grinder –assume it will work for most spices
Thanks for your web site —
rsk
Kimberly @ The Daring Gourmet says
6 December, 2016 at 11:44 amHi Richard, off-hand I’m not sure which cookies you’re describing. Yes, a burr grinder should do the job perfectly. Happy baking!
sudz in your eye says
13 December, 2016 at 5:44 pmI’m thinking the dark cookies you’re describing may have a little instant espresso coffee mix added. I know my aunt does this and it does make for a slightly different taste but mostly just changes the color. She also changes some up by adding a hot curry powder. Sounds weird I know, but it really is yummy too.
Ruth from Always Add Cinnamon says
7 December, 2016 at 10:06 amUsed this to make some nut-free Lebkuchen with sunflower seed meal. The spice mix is also lovely in porridge with apple.
Kimberly @ The Daring Gourmet says
7 December, 2016 at 11:50 amThanks for the tips, Ruth!
Jessica says
13 December, 2016 at 4:56 amMy girls and I made some of this and we made Pfeffernusse this weekend. Yummy! Can’t wait to make more cookies! Thank you so much for sharing all of these great recipes. I usually put some cinnamon in with my coffee grounds before I make coffee, I’m going to try a sprinkle of this blend for something more festive!
Kimberly @ The Daring Gourmet says
13 December, 2016 at 9:58 amThat’s a great idea, Jessica, and I’m so happy you enjoyed the spice blend and cookies – thank you!
Taba Chan says
20 December, 2016 at 1:14 pmI may have missed this in the recipe somewhere (if so please direct me to the right place!) but I can’t see the measurements for each spice if you’re grinding them yourself, only the already-ground measurements. I had a go and guessed – two 2-inch cinnamon sticks, half a star anise, etc – and made some fab lebkuchen, but it would be great if you had some guidelines … if I tried to get the ratios right a second time I’d probably mess it up!
Kimberly @ The Daring Gourmet says
20 December, 2016 at 2:36 pmHi Taba, I didn’t include the measurements for the whole spices because there’s often variation in the size of the whole spices which would result in different ground measurements. So the most accurate way of doing it is to eyeball the whole spices, grind them separately and then measure out what you need of each.
Carol says
17 January, 2017 at 11:57 amSounds like a great spice mix and looking forward to trying it. Is the whole cardamom (shell and all) ground or are only the seeds ground?
Kimberly @ The Daring Gourmet says
17 January, 2017 at 1:06 pmJust the seeds. Nothing beats the flavor of freshly ground spices – you’ll love it, Carol!
Frances Henry says
3 September, 2017 at 9:53 amI live in Canada and and cannot find any store that sells oblaten. My question is can one make the lebkuchen without them?
Kimberly @ The Daring Gourmet says
3 September, 2017 at 9:52 pmHi Frances, the oblaten not only help hold the lebkuchen together, they also contribute to the chewy texture. I get them on Amazon here in the U.S. (link is in my post). Have you checked to see if Amazon has them available in Canada?
Frances Henry says
6 September, 2017 at 7:23 amThanks for your reply….
Amazon.ca does not have them. Amazon.com has the small 50m cookie size that ships to Canada but the larger 70m ‘does not ship to Canada’. I don’t really want to make cookie size.
Kimberly @ The Daring Gourmet says
6 September, 2017 at 10:22 amThere’s one more online resource you can try, GermanDeli dot com, they have the large Backoblaten and I *think* they ship to Canada though you’ll need to confirm. Hopefully this option pans out!
Frances Henry says
6 September, 2017 at 7:26 amAnd, even the small ones take 2-3 weeks to ship from Germany.. so more customs duty!
frances henry says
10 September, 2017 at 5:54 amthanks.. I’ve tried Germandeli.com and they are out of stock but I’ve filled in their form to notify me when they have the 70mm oblaten again…
Kimberly @ The Daring Gourmet says
10 September, 2017 at 4:37 pmOh goodness, go figure, right? Well, I’m glad you found a source in any case and hope they refill their stock well before Christmas. Good luck, Frances!
Alex Silva says
25 September, 2017 at 9:23 pmHi Kimberly ! How do you grind your cinnamon sticks ? Thanks.
Kimberly @ The Daring Gourmet says
25 September, 2017 at 10:02 pmHi Alex, I grind them in the spice grinder that I refer to in this post. I break the sticks into a few pieces and they grind very easily.
Natalie Loftus says
25 September, 2017 at 10:35 pmOh, the aroma is heavenly beyond words! I finished gathering all the spices and made this gingerbread spice and then used it to make your Pfeffernuesse. I can’t even describe the aroma that filled my kitchen. And then I took a bite of the cookies….swoon….THANK YOU, THANK YOU, THANK YOU!!!
Kimberly @ The Daring Gourmet says
25 September, 2017 at 11:08 pmWonderful, Natalie, thank you!
Joe Wernicke says
21 October, 2017 at 9:32 amDo you use fresh ginger, or dried/ground? Will the moisture of fresh ginger be a problem?
Kimberly @ The Daring Gourmet says
21 October, 2017 at 9:41 amHi Joe, this is a dry spice mix so yes, you’ll want to use dried/ground ginger.
Pamela Friedler says
23 October, 2017 at 4:38 pmI had these tasty treats this summer while we were in Germany and LOVED them. I have heard that this many bakers make this dough up a month ahead and let it sit in the fridge to ripen. Have you ever done this?
Kimberly @ The Daring Gourmet says
23 October, 2017 at 7:03 pmHi Pamela! You can do that, yes, but more commonly you store the baked Lebkuchen in airtight tins for a couple or more weeks to let the flavors fully develop. I hope you get the chance to make these – nothing beats homemade Lebkuchen!
Karen S says
21 November, 2017 at 11:37 pmWhich of the spices do you toast before you grind them? And for how long? I have never ground fresh spices for baking. Thank you!
Kimberly @ The Daring Gourmet says
22 November, 2017 at 11:47 amHi Karen, I usually toast all of them as whole spices except for the ginger, mace and nutmeg. You would heat up a clean, dry pan over medium heat, put the spices in it and toast them for a few minutes, just until they become very aromatic. The important thing is not to scorch/burn them or they’ll turn very bitter.
Tricia Fjord says
2 December, 2017 at 1:05 pmOh, the aroma! Made a batch of this yesterday and am now using this spice blend to make your recipe for Pfeffernüsse – absolutely amazing!
Matt says
14 December, 2017 at 6:31 pm5 Stars – Absolutely awesome recipe! I always have my pantry stocked with all the spices so yes, fresh ground spices is epic! I had to make a second (double) batch because the 1st batch didn’t last until the event I was taking them to! Hahah
Om nom nom!
Kimberly @ The Daring Gourmet says
15 December, 2017 at 12:08 amFantastic, Matt, thanks so much!
Matthias says
24 December, 2017 at 11:19 pmHi Kimberly
had a recipe for Lebkuchen and could not buy the Lebkuechengewuerz but luckily found your blog online. I applied it and the flavor is amazing!
I did not had a coffee grinder or mortar and pestle but reused a manual pepper grinder. I had to chop the spices first to get smaller pieces and did the rest in the pepper grinder. Worked perfectly.
I used the spice also to make a ‘Lebuchen’ flavored chai latte. Tastes great!
Thanks a lot! I will have a look at others of you German recipes.
Kimberly @ The Daring Gourmet says
25 December, 2017 at 9:31 amFantastic, Matthias, thanks so much!
Matt says
17 February, 2018 at 3:26 pmI like a stronger ginger taste to my Pfeffernüsse so I doubled the ginger, I also couldn’t get Mace where I am so I substituted it with All Spice.
It a good easy recipe to follow same with Pfeffernüsse one.
I do hate it when people give things 5 stars because they think the recipe looks good but never make it. Comment sure no problem but don’t give it stars if you haven’t made it.
Kimberly @ The Daring Gourmet says
17 February, 2018 at 6:47 pmThanks, Matt, I’m so glad you enjoyed them!
Deborah Darnell says
24 October, 2018 at 9:25 pmI did 3 yrs in Nurnberg Germany in the US Army and I loved the Lebkucken so much I purchased many german cookbooks that were translated to english and I do have the recipie packed cuz I’m moving soon. to everyone out there if you ever have a chance to go to germany you must. They have a Christmas store you can purchase wooden handmade ornaments all yr long. Plus it is just a beautiful place to see!!!
I’m going to make this spice a lot. However, I must tell you that the Grmans say the longer you keep the cookies the more the spice gets into the cookie and makes them taste better.
kim says
26 October, 2018 at 3:55 pmHello. Ive never been to Germany. I bought some pefferneuse at a grocery store here that imports sometimes at the holiday. FELL IN LOVE. Buy them whenever I see them. Tried like mad to find a recipe 2yrs ago..Researched. Found one. Spent money I couldn’t afford to buy to make these..including the chilling the dough 24hr(don’t think was your recipe) Epic fail. They were too doughy and melty and didn’t cook but spread. I ate all that mess. But they were supp to be gifts. Last yr the store didn’t import any I was depressed. I wrote the store. They said would have this yr. Just found some. Bags and cookies are smaller but still same. Nothing like them in the world tho they are a bit stale. No doubt I would flip over fresh ones. However I decided to research this again. Led me to this. Looked up the lebkuchengewurz..amazon out of stock. SO I looked at the ingredients..it lists ”pimento”. It is only dawning on me this second could this be pepper? This was my question cause you didn’t mention pimento..and I was thinking red pepper pimento what the heck and knew it had to mean something else? Also in my prev yrs research I noticed some recipes have orange added–some brandy(which I tried-and I don’t drink). I passed up the ones w orange added but now I wonder if these cookies do seem to have a citrus backnote. It is winternacht pefferneuse to which I refer. But one thing I had not recognized before was almond meal..but yourpics look exactly like the little cookies that drive me wild. SO. I have cardamom but it is ground and I have whole allspice, whole nutmeg, and well all these spices as they are my fav spices. What do you say is def have to for the recipe besides this spice mix? thank you
Kimberly @ The Daring Gourmet says
26 October, 2018 at 9:36 pmHi Kim, here is a very authentic recipe for traditional Pfeffernüsse: https://www.daringgourmet.com/pfeffernuesse-german-iced-gingerbread-cookies/. Yes, almond meal is traditionally included for both flavor and texture. There’s no citrus is traditional Pfeffernüsse, there is however citrus in Nürnberger Elisenlebkuchen (which, like Pfeffernüsse, is another type of Lebkuchen): https://www.daringgourmet.com/traditional-nuernberger-elisenlebkuchen-german-lebkuchen/. The “piment” is German for allspice, so it sounds like you’re all set go. Happy baking! :)
Kim Cochran says
26 October, 2018 at 9:54 pmThanks so much for answering so soon. I will def try my hand at this recipe when I get some almond meal or grind my own I have some almonds..thanks again.
Kimberly @ The Daring Gourmet says
26 October, 2018 at 9:58 pmYou bet, Kim, let us know how it turns out!
Laurie says
18 November, 2018 at 10:04 pmStep two for the spice mixture suggests that for superior flavor one should grind the spices from toasted and freshly ground whole spices.
I can find no instruction for toasting the spices.
So I am wondering if you might give the oven temperature and the toasting time.
I plan on making this type of Lebkuchen this year.
Thank you ever so much!
Kimberly @ The Daring Gourmet says
18 November, 2018 at 10:12 pmHi Laurie, sorry for not providing clarification. To toast the spices you just need to heat a dry skillet over medium heat, add the whole spices and toast them until they’re very fragrant. Be careful not to scorch the spices or they will become bitter.
Carol Kroeger says
21 November, 2018 at 8:12 pmI am SO happy to have found your recipe for Lebkuchen and the lebkuchengewuerz. My German mother-in-law (from Nuremberg) used to make these every year at Christmas. She became ill and passed away before she could teach me how to make these. My brother-in-law found her recipe (in German) and translated it, but several ingredients and most of the directions were missing (no spices listed and only half the nuts). I’ve experimented over the years, and have something approximating her delicious cookies, but I’ve been totally guessing on the spices. One of the few things I was sure about, was that Oma’s recipe was gluten free, and every other recipe I’ve seen for Lebkuchen has flour in it. Thank you, thank you, thank you for posting these recipes – I will be baking them as soon as the Back Oblaten arrive!
Kimberly @ The Daring Gourmet says
21 November, 2018 at 8:38 pmWonderful, Carol! Please let us know what you think once you’ve tried them!
Laurie Hawkins says
27 November, 2018 at 10:28 amI love lebkhuchen cookies from the store….m now I can make them at home
Molly says
5 December, 2018 at 8:17 amKimberly, when you grind the cardamom do you use the whole pod, or do you just use the seeds inside? Can’t wait to try this!
Kimberly @ The Daring Gourmet says
5 December, 2018 at 8:47 amHi Molly, you use just the seeds inside and grind those.
Kathryn McMorrow says
5 December, 2018 at 11:50 amKimberly, your ingredients say cinnamon stick. Would you recommend the Ceylon cinnamon (cinnamomum verum)
or the Chinese cassia (cinnamomum cassia)? Sticks of true cinnamon (cinnamomum verum) arr easier to grind in a average coffee grinder, like a Krups, by first crumbling it a bit in your hand and putting the piecesin the grinder. But Chinese, and Vietnamese (“Saigon” cinnamon) stick cinnamon is impossible to crunch in hand, so you’d need to smash it with a heavy tool, like a hammer, and even then, it might be difficult to pulverize in a coffee grinder. I finally broke my Braun coffee grinder by regularly grinding whole cloves in it, but my Krups grinder is now picking up the job where the Braun left off. (The Braun grinder was an older purchase) But I use both kinds of cinnamon often, as they both have different attributes. Just a heads up on grinding the cassia sticks, It is not very easy.
Kimberly @ The Daring Gourmet says
5 December, 2018 at 5:34 pmThat’s a good point, Kathryn, thanks for those insights. I’ve never had a problem grinding them in my Krups grinder but off-hand I’m also not sure which kind of cinnamon sticks I have, I’ll have to take a look. In the meantime I would just say, use which ever ones your grinder has the capacity to grind!
Justin says
16 December, 2018 at 3:34 pmHi Kimberly, I’ve made this for the past two years and love it in my Pfeffernüsse, peppernut, an gingerbread.
This year I used Ceylon Cinnamon and like the flavor much better since it doesn’t overpower everything else. I aslo use anise seed instead of star anise for the same reason. From a lot of my research, anise seed would have been more traditional to Europe as imported star anise would be expensive.I also added a half teaspoon of fennel.
Kimberly @ The Daring Gourmet says
16 December, 2018 at 4:41 pmThanks, Justin! Even anise seed would have come with a high price tag because it had to be imported from the Mediterranean. While the nobility used exotic spices on a regular basis at least the Middle Ages, for the less privileged classes most of these spices would have been far rarer treats.
Keith A Breedlove says
10 February, 2019 at 1:00 pmI got a really good lebkuchen recipe from a German friend and used this recipe for the lebkuchengewurz (lebkuchen spice), using mostly pre-ground spices. I think that fresh ground will make a more flavorful lebkuchen. The lebkuchen recipe used about 2/3 of the spice mixture. What to do with the leftover? It goes nicely with coffee, although you’ll have to experiment with quantities because too much can be overpowering (unless you drink Starbucks or other “Seattle-style” scorched-bean coffees).