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Authentic German Lebkuchen

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Dating back to the 14th century in Nuremberg, Germany, Elisenlebkuchen have stood the test of time as one of Germany’s most popular and beloved of all Christmas treats.  And having eaten more Lebkuchen in my life than I care to admit, I can promise you that absolutely nothing beats homemade. You’ll fall in love with this authentic German Lebkuchen recipe, made after traditional Nรผrnberger fashion.

lebkuchen recipe german elisenlebkuchen nuremberg nรผrnberg traditional authentic christmas gingerbread gluten free backoblaten

Having grown up in Germany it’s the Christmas season when I get the most homesick.  The snowy landscapes, the decorations, the Christmas markets, and all the delicious Christmas goodies…you just can’t beat Christmas in Germany.  One of Germany’s most famous Christmas treats (and one of my personal favorites), is Elisenlebkuchen, and that’s the German Lebkuchen recipe I’m sharing today.

What is Lebkuchen?

Lebkuchen go all the way back to 14th century Germany where they were created by Catholic monks.  Prepared in monastery bakeries, Lebkuchen included honey, a variety of spices and nuts.  These ingredients not only had symbolic religious meaning but were highly prized for their healing properties.  Those clever monks not only created an exceptionally delicious sweet treat, they found an additional use for their communion wafers:  They increased the diameter size and used them as the base for the sticky gingerbread dough – a perfect solution.

A quintessential sweet treat throughout all of Germany during the Christmas season, Lebkuchen is one of the most popular and beloved of all German holiday confections.  There are a variety of German Lebkuchen, each distinguished by slight alterations in ingredients and most especially the amount of nuts used. But the most highly prized of all are the Nรผrnberger Elisenlebkuchen.  The title is a regionally protected one and only Lebkuchen produced in Nรผrnberg can be sold as such.  The distinguishing characteristic of the Elisenlebkuchen is that they use no flour and have a very high ratio of nuts, specifically a combination of almonds and hazelnuts.

nuremberg germany
Nรผrnberg, Henkersteg (Hangman’s Bridge, original construction in 1457)

What is Lebkuchengewรผrz?

An absolutely critical ingredient in these Lebkuchen is Lebkuchengewรผrz.  You cannot make these without Lebkuchengewรผrz.  Period.  Not if you want them to taste like real Lebkuchen.  And Lebkuchengewรผrz is virtually impossible to find here in the U.S. unless you’re lucky enough to have a well-stocked German grocery store near you. But have no fear because I’ve got you covered!

Here is my recipe for homemade Lebkuchengewรผrz, an absolutely magical blend of spices.  And even if you find some store-bought Lebkuchengewรผrz locally or online I still recommend that you make your own because it’s a hundred times better!  A richer, deeper, more vibrant flavor.  If you add this homemade Lebkuchengewรผrz to any authentic German recipe calling for Lebkuchengewรผrz you’ll close your eyes and feel like you’re back in Germany.

lebkuchengewurz recipe homemade

Why You Should Make Your Own Candied Citrus Peel  

Virtually everyone I know detests store-bought citrus peel.  And I’m in full agreement.  The stuff tastes like chemicals.  No matter the brand, store-bought candied lemon and orange peel is just gross.  And it’s a shame because a lot of Christmas baked goods call for candied citrus peel and people buy it because they think they have no other options.  But there IS another option.  And if you’ve ever put off making things like fruit cakes or German Lebkuchen because you hate that store-bought, chemical-flavored stuff in the plastic container, let me tell you:  Homemade candied citrus peel is a 100% deal changer.  Not only does it taste good, it tastes amazing and it will make your baked goods taste even more amazing!

Please, please do yourself a favor:  Put that store-bought stuff back on the shelf and make some Candied Orange Peel  and lemon peel (click link for recipe).  Your life will change forever!

candied orange peel lemon recipe homemade

Growing up in southern Germany I always looked forward to when the Elisenlebkuchen came available.  And as good as the store-bought ones are, wait till you try homemade! The texture and flavor of these Elisenlebkuchen is sublime.  They keep for a long time and their flavor only gets better the longer they sit and the flavors can ripen.  For a truly unforgettable German Christmas pastry, you must give these traditional German Lebkuchen a try!

lebkuchen recipe german elisenlebkuchen nuremberg nรผrnberg traditional authentic christmas gingerbread gluten free backoblaten

German Lebkuchen Recipe

Let’s get started!

Be sure to also check out my video in the recipe box. And on a side note, here’s a little trivia for you classical music lovers.  I chose Pachelbel’s Canon as the backing track to my video.  Can any of you guess what Pachelbel has to do with Nรผrnberger Elisenlebkuchen?  Answer:  Pachelbel was from Nรผrnberg.

You can use a hand mixer or a stand mixer.  Place the eggs in a large bowl and beat the eggs until foamy.

beating eggs

Add the brown sugar, honey and vanilla extract.  Beat until combined.

adding vanilla and sugar

Finely mince the candied lemon and orange peel.  The best way to do that is to place them in a bowl and toss them with about 1/4 cup of all-purpose flour to prevent them from sticking together.

Note:  If you want truly amazing results, make your own candied citrus peel.  The flavor is amazing.  It’s super easy to make and once you’ve tried it you’ll never get the store-bought stuff again!  Here is my recipe for candied orange peel and lemon peel (same method for both).

candied orange and lemon peel

Place it in a food processor and pulse until finely minced.

mincing candied citrus peel

Add the nuts, salt, baking powder, Lebkuchengewรผrz and candied lemon peel.

adding ingredients

If using a stand mixer, use the paddle attachment and beat on medium for about 2 minutes until thoroughly combined.  If you’re not using a stand mixer, beat vigorously with a wooden spoon until thoroughly combined.

The mixture will be wet.  If it’s too runny to scoop onto the oblaten add some more almond or hazelnut meal.

stirring ingredients

An essential item for Elisenlebkuchen are Backoblaten.  You can get Backoblaten in three sizes: 90mm, 70mm and 50mm.  50mm is mostly used for smaller items like cookies.  You can use either 90mm or 70mm for the Lebkuchen depending on how large you want them.  Amazon currently has the 70mm oblaten available.

Alternatively, you can also use white communion wafers.

backoblaten

Scoop some of the mixture onto the Backoblaten, smoothing the top and leaving just a tiny bit of an edge around the rim.  Place them on a lined cookies sheet.

In an oven preheated to 300 degrees F, bake the Lebkuchen on the middle rack for 25-28 minutes.  Remove and let cool completely.

lebkuchen recipe german elisenlebkuchen nuremberg nรผrnberg traditional authentic christmas gingerbread gluten free backoblaten

Once the Lebkuchen have cooled, make the glaze. For the chocolate glaze, add the chocolate and oil (I use and love coconut oil for this) and a small bowl and microwave, stirring occasionally, until melted.  You’ll want to use it immediately as it will start to firm.  If it does firm up simply reheat it for a few seconds in the microwave.

For the sugar glaze, in a small bowl combine the powdered sugar and water and stir until smooth.

Traditionally Lebkuchen are made with these two glazes and some are kept natural (no glaze).  Choose whatever you prefer. Chocolate-dipped Lebkuchen have always been my favorite.

chocolate and sugar glaze

Position a wire rack over a cookie sheet to catch the drippings.

lebkuchen recipe german elisenlebkuchen nuremberg nรผrnberg traditional authentic christmas gingerbread gluten free

Dip the Lebkuchen into the glazes, letting the excess drip off and placing them on the wire rack to set.  Place three blanched almond halves on each Lebkuchen while the glaze is still wet.  Let the Lebkuchen sit undisturbed until the glaze is fully set.  Keep the Lebkuchen stored in an airtight container.

lebkuchen recipe german elisenlebkuchen nuremberg nรผrnberg traditional authentic christmas gingerbread gluten free

Enjoy!

lebkuchen recipe german elisenlebkuchen nuremberg nรผrnberg traditional authentic christmas gingerbread

For more delicious and authentic German Christmas recipes try my:

lebkuchen recipe best authentic german gingerbread traditional elisenlebkuchen nuremberg

Authentic German Lebkuchen

One of Germany's most popular and beloved Christmas confections, get ready to fall in love with these delicious and traditional German Lebkuchen known as Elisenlebkuchen!
4.96 from 210 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine German
Servings 35 lebkuchen, depending on oblaten size
Calories 175 kcal

Equipment

Ingredients
 
 

Instructions
 

  • 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, Lebkuchengewรผrz, 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.ย  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.

Video

Nutrition

Serving: 1elisenlebkuchenCalories: 175kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 23mgSodium: 34mgPotassium: 47mgFiber: 1gSugar: 19gVitamin A: 35IUVitamin C: 0.2mgCalcium: 38mgIron: 1mg
Keyword Elisenlebkuchen, Lebkuchen
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet December 16, 2015

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.96 from 210 votes (119 ratings without comment)

404 Comments

  1. This is the second year Iโ€™ve made lebkuchen following this recipe and it is very close to the cookies I remember sent by family in Germany. I made a vegan batch in addition to non last year using ground flax to replace the egg and date syrup for the honey which turned out so well Iโ€™m making all batches vegan this year.

  2. Hello, I’m getting ready to make these tomorrow and just realized that the Oblaten contain wheat. I recently found out that I need to be gluten free, so that’s a no-no for me. Can these be made without the Oblaten? Can I just put the dough directly on the baking sheet?

    1. Hi Ingrid, the Oblaten are key for holding the mixture together and for the overall texture. I have had a couple of readers report that they made these successfully without the Oblaten (just putting them directly on the non-stick baking sheet), but I cannot personally vouch for that.

  3. We had the good fortune of living in Germany for several years and tried multiple types of lebkuchen. After we moved back to the U.S., I looked for it in specialty markets for years, but it was never quite the same. I found this recipe a few years ago and have been making it for Christmas ever since. It is the BEST lebkuchen I’ve ever had and have been told by German friends and other Americans who have lived in Germany that it is the best they’ve ever had too. I do make the candied peel and spice mix and it is completely worth the effort. Best cookies ever and I now give out little bags of them as Christmas gifts for those I really love. Please give these a try. You’ll be grateful you did.

  4. Hi Kimberly,

    thanks so much for this beautiful Lebkuchen recipe! Growing up just 30 minutes away from Nรผrnberg, spending the first half of my
    life there enjoying the tasty Lebkuchen and now living in Australia since 2017 itโ€™s a God sent ๐Ÿฅฐโœจ๐Ÿ’• I really miss them, especially around Christmas ๐ŸŽ„ โœจtime and will start baking my own from now on, thanks to your delicious recipe! Itโ€™s awesome that you also describe how to make the Lebkuchengewรผrz and the candied fruit ๐ŸŽ on your own! Iโ€™m getting started!
    Best wishes for a beautiful Christmas ๐ŸŽ„ โœจ๐Ÿ’•๐ŸŽ„from Downunder
    Sylvia ๐ŸŒธ

    1. Hi Sylvia! That makes me so happy :) I’m thrilled that you’ll be taking the time to make your own Lebkuchengewรผrz and candied citrus peel. Get ready to enjoy the taste of home :) Happy baking and please let us know how it goes!

  5. Just made those cookies, perfect! Next time I will omit oblaten, after cooling cooki got separated from oblaten. So I peeled it off.

  6. Using the “metric recipe” there is too much honey in the biscuit.
    The metric and the US conversions are incorrect for honey. 1/4 cup is 60ml. 1/3 cup is 80ml.

  7. This my 3rd year in a row making them and your stollen recipe. That have become a family favorite. My husband works with a group of Germans. They asked him specifically this year if I would be baking again.

    1. They provide the foundation for holding the Lebkuchen together and also provide texture. But we’ve had several readers report making them without the Oblaten with success (they placed them on a silicone mat or parchment paper to bake).

  8. My grandmother used to make hers as bar cookies. Is this legit? I believe she was fromnorth-western Germany. TIA for any insights!

    1. Hi Kathy, there are different variations of Lebkuchen and yes, some are more like actual cake and can be cut into bars. This particular recipe is for Elisenlebkuchen, a specialty from Nรผrnberg.

  9. I donโ€™t have to prepare the orange and lemon peel candies

    I canโ€™t find the lemon one in stores near me.

    Is it better to double the orange one or use the store bough mixed peel wich is lemon orange but lime as well

  10. I love making this recipe every year for my German mother-in-law. I usually make these a few days to a week ahead, but was wondering how long they will keep best flavour? Am contemplating if I should make them this week (so they will have to last 3 weeks at least) or wait to make them just before christmas.

    1. Thank you, Cheryl! I personally make them about 2 weeks before Christmas and haven’t found that the flavor improves much after two weeks, but kept in an airtight container in a cool place these will definitely keep for 3 weeks no problem.

  11. My friends and I made these this weekend, candied the citrus and made the spice mix like you suggested. EXCELLENT thank you for posting. I live in rural western NC and wasn’t able to find the Oblaten so I just baked them on parchment paper. They were pretty fragile but with care we’re great. I chose glaze rather than chocolate. Bounce glazed and dried they weren’t super fragile and are perfect. Thanks for sharing!

  12. I’m planning on making some of these this year but I’m allergic to almonds (tragic, I know!). I’ll have to omit the almonds and almond meal. I’m guessing I can double the hazelnut meal to replace it, but is it better to do that, or to replace the almond meal with regular flour, or some combination of the two? I’m worried there will be too much hazelnut. Thanks!

    1. Hi Ryan, substituting with flour will greatly alter the texture and you’d have to make other adjustments as well. I would stick with a nut meal. I think all hazelnut will be fine. Alternatively you could also sub out some of the hazelnuts with walnuts.