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 Nürnberger fashion.
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. (Be sure to check out all of my favorite traditional German Christmas Cookies!)
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 Nürnberger Elisenlebkuchen. The title is a regionally protected one and only Lebkuchen produced in Nürnberg 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.
Lebkuchen Key Ingredients
Beyond the basic ingredients of nuts, sugar, eggs, etc, there are three key ingredients that you need to make Lebkuchen. Let’s take a closer look at them:
What are Backoblaten?
An essential item for Elisenlebkuchen are Backoblaten which are very thin wafers that serve as the base for the Lebkuchen. 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.
What is Lebkuchengewürz?
An absolutely critical ingredient in these Lebkuchen is Lebkuchengewürz. You cannot make these without Lebkuchengewürz. Period. Not if you want them to taste like real Lebkuchen. And Lebkuchengewürz 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 Lebkuchengewürz, an absolutely magical blend of spices. And even if you find some store-bought Lebkuchengewürz 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 Lebkuchengewürz to any authentic German recipe calling for Lebkuchengewürz you’ll close your eyes and feel like you’re back in Germany.
Homemade Candied Citrus Peel
I single this one out as a key ingredient because I emphatically maintain that homemade is essential. 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 super yucky. 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! (Also, while not traditional, you can also include some Candied Ginger if you like.)
Please, please do yourself a favor: Put that store-bought stuff back on the shelf and make some Candied Orange Peel and lemon peel. Your life will change forever!
With these essential ingredients in hand you’re ready to make some seriously amazing homemade Lebkuchen. 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!
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 Nürnberger Elisenlebkuchen? Answer: Pachelbel was from Nürnberg.
You can use a hand mixer or a stand mixer. Place the eggs in a large bowl and beat the eggs until foamy.
Add the brown sugar, honey and vanilla extract. Beat until combined.
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).
Place it in a food processor and pulse until finely minced.
Add the nuts, salt, baking powder, Lebkuchengewürz and candied lemon peel.
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.
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.
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.
Position a wire rack over a cookie sheet to catch the drippings.
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 where they will keep for a few weeks. And their flavor only gets better with time.
Enjoy!
For more delicious and authentic German Christmas recipes try my:
- Stollen
- Pfeffernüsse
- Springerle
- Printen
- Marzipan
- Speculoos
- Vanillekipferl
- Zimtsterne
- Bethmännchen
- Heidesand
- Gugelhupf
- Magenbrot
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Authentic German Lebkuchen
Equipment
- Backoblaten , either 70mm or 90mm
Ingredients
- 5 large eggs
- 1 1/4 cup packed brown sugar
- 1/4 cup honey
- 1 teaspoon quality pure vanilla extract
- 2 cups almond flour
- 2 cups hazelnut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 teaspoons Lebkuchengewürz
- Homemade Lebkuchengewürz , (STRONGLY recommended), click link for recipe
- 4 ounces candied lemon peel
- 4 ounces candied orange peel
- 1/4 cup all-purpose flour (to coat the candied peel) (can substitute gluten free)
- Homemade Lemon and Orange Peel , click link for recipe (STRONGLY recommended instead of store-bought!)
- Backoblaten either 70mm or 90mm
- or white communion wafers (these can be substituted for Backoblaten)
- Blanched whole almonds cut in half lengthwise
- For the Chocolate Glaze:
- 3 ounces quality dark or milk chocolate
- 2 teaspoons coconut oil or oil of choice – do not use butter
- Directions: Place chocolate and oil in a small bowl and microwave stirring occasionally, until melted. Use immediately. If glaze becomes firm, reheat in the microwave.
- For the Sugar Glaze:
- 1 cup sifted powdered sugar
- 3 tablespoons water or milk (use water for a clear glaze or milk for an opaque glaze; substitute some heavy cream for the milk for an even more opaque/whiter glaze)
- Directions: Place sugar and water in a small bowl and stir until smooth.
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, 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. 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
Originally published on The Daring Gourmet December 16, 2015
Hi, I’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!
Really good, my husband and his friends loved them. I accidentally put all the Lebkuchengewürz I made ( also from your recipe), but it turned out great.
I have a question regarding the amount of hazelnut and almond meal to use in the recipe. Your conversion from metric to US Customary assumes that one cup always equals 8 ounces, which is true of water but not for almond meal. I prefer to measure in grams but the difference between 2 cups of almond meal and 225 grams of almond meal quite a bit. Which do you recommend for achieving the desired results?
Hi Janet, my site uses a recipe conversion software program that automatically makes those conversions based on standard data. That being said, even “standard” data varies depending on where you look. If you google how many grams are in a cup of almond meal you’ll find everything from 96 grams to 120 grams. Nevertheless, this recipe has been used by tens of thousands of readers over the last 5 years, many who use US customary and many who use Metric, and the vast majority have reported success. In other words the conversions work and you can use whichever you’re comfortable with.
Thanks Kimberly, these were great. They take a few steps but are not difficult to make. I dried my orange and lemon peel a bit too long so it was too hard but that can easily be fixed. The flavour is wonderful and complex. Next time I will use softer peel and make the cookies thicker!
Thanks, Cal, I’m happy you enjoyed them! You can soften up those hard citrus peels by soaking them in water (or brandy, rum, etc) and then give them a thorough squeeze to get the excess moisture out.
My parents spent a few years in Germany and I was actually born in West Berlin before the wall went down. They picked up a lot of food habits there and Christmas lebkuchen has always been a favorite.
This recipe was my first attempt at making them from scratch and it was an absolute success. The flavor from the fresh ground spices and homemade candied peel is so much better than any store-bought lebkuchen I’ve ever had.
Thanks!
Fantastic, Steve, thank you so much!
In the process of making these without backoblaten. So far my test cookies have come out verrrry tasty (shaped into patties on greased parchment and silpat, for others without oblaten, absolutely zero probs). Super excited to try out other recipes on your site!
I followed the recipe without making adjustments along the way, figuring I’d tweak the batter at the end once I knew how wet it was. I was surprised to find no adjustments were needed. Batter sticky? Yes, very! Batter runny? Not at all. I’m wondering if the brand/processing method of the almond/hazelnut flours could result in this difference of texture? Alternatively, could it come down to how you scoop your flour (do you spoon it into the cup, pack it, scoop the flour right in?). I probably sound like I’m splitting hairs… but I’m just wondering if you have the gram measurements for this recipe?
That’s awesome, Jennie, thank you so much! Our readers who have been inquiring about making these without the Backoblaten will be happy to know this. Metric measurements: Yes, if you look to the right of the ingredients in the recipe you’ll see two boxes for “US Customary” and “Metric.” Click on “metric” and it will show you those measurements.
I’ve made this recipe for a couple of years now and just love it. I make some with and without the back oblaten for my wheat intolerant parish members. A little harder to glaze but it works and is still delicious.
Thank you for this! Some of my parishioners are of German decent and I make extra to give them. Then they send some to there relatives. They all love these Lebkucken!
Fantastic, Savage, I’m so glad they’ve become a tradition and appreciate the feedback! Thanks also for the feedback about the Backoblaten.
Hi, I tried your Stollen recipe, it was a thriller, and I did it triple times. I also made Marzipan and candied oranges. They also turned out wonderful. I didn’t try out this recipe, but it looks very delicious. I want to know if it is possible without oblaten or something else. Its impossible to find oblaten or someting very thin to eat in my country.
W love
Sibel
That’s wonderful, Sibel, thank you so much! I’m happy that you made and enjoyed all three recipes. The Lebkuchen: I’ve had a few readers inquire about that and I really don’t know – I’m not sure how well the Lebkuchen will hold together without the Backoblaten. I seem to recall one reader leaving a comment that they did and that it was successful.
Hi there, I just made them and the oblaten was the only ingredient I could not find. They held together very nicely without :) still need to glaze them. Cannot wait to try them!
That’s great, Fatima. Please let us know what you think of them!
Hi, same question as the last anonymous. Can these be made without the backlaten? Or any ideas to use something else? Parchment paper maybe?
Thank you, Lori
Hi Lori, I haven’t tried it and I’m not sure how well they’ll keep their shape without the Backoblaten to hold them.
Thank you! Merry Christmas
Just found out what the backs are!!!! Lol.. and I see your reply!!
Thank you
I make some with and without the back oblaten for my wheat intolerant parish members. A little harder to glaze but it works and is still delicious.