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! You’ll fall in love with this authentic German Lebkuchen recipe!
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 we’re 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 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.
Shutterstock / Nürnberg, Henkersteg (Hangman’s Bridge, original construction in 1457)
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. Even Amazon only has one option to choose from and it’s pricey and I’m not sure how good it is (update: here is another one.) 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.
Why You Should Make Your Own Candied Orange and Lemon 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!
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
This German Lebkuchen recipe is actually quite easy to make. It’s simply a matter of gathering up all the ingredients you need and then the rest is a breeze.
In addition to the step-by-step photos of the preparation process, I also filmed the process so you can see the entire process from start to finish via video! Sometimes it helps to have clear visual. Check out my video in the recipe box below.
On a side note, here’s a little trivia for you classical music lovers. I specifically chose Pachelbel’s Canon as the backing track. Can any of you guess what Pachelbel has to do with Nürnberger Elisenlebkuchen? Answer: Pachelbel was from Nürnberg. Score!
Let’s get started!
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.
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.
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.
Enjoy!
For more delicious and authentic German Christmas goodies be sure to try our:
Authentic German Lebkuchen (Elisenlebkuchen)
Ingredients
- 5 large eggs
- 1 1/4 cup packed brown sugar
- 1/4 cup honey
- 1 teaspoon quality pure vanilla extract
- 2 cups almond meal
- 2 cups hazelnut meal
- 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 (STRONGLY recommended instead of store-bought!)
- Backoblaten either 70mm or 90mm
- 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
Notes
Nutrition
Originally published on The Daring Gourmet December 16, 2015
frances henry says
I had written to you earlier as I couldn’t find oblaten in Canada so am now writing with an update. I finally had to ask a friend in Germany to buy some and send them to me by mail. Of course this took a while! Last week I tried your recipe rather fearfully as I’m not much of a baker. However, my motivation for eating lebkuchen was strong! Basically they came out fine and are very tasty and even look ok. I had two problems: had difficulty in placing and spreading the dough on the oblaten evenly. Any tips for this? Second, the chocolate glaze did not come out so well, was grainy and uneven I think because the chocolate didn’t melt into a smooth paste. I suspect I need a better grade or quality of chocolate. Can you suggest some or any advice on this? Meanwhile members of my family don’t really like them much which is great for me as I get to eat them all!
Kimberly @ The Daring Gourmet says
Hi Frances, what an ordeal to get those oblaten but I’m glad you were finally able to! In spreading the mixture onto the oblaten: The batter is going to be a little lumpy no matter what, that’s just the texture of it, but you can use the back of a spoon to help smooth it – moisten the back of the spoon to help prevent the batter from sticking. The chocolate is grainy: That’s what is known as chocolate “seizing”. If even the tiniest amount of water or steam comes in contact with the chocolate as it’s melting it will cause the chocolate to seize and become grainy. The only way to prevent that is to make sure the bowl and utensils have no moisture on them and to keep the chocolate away from any water.
Jen says
These are so delicious! Made exactly as written… made the gingerbread spice from grinding whole spices and made the candied fruits from scratch. These are amazing. Can’t wait to share. Thank you so much!
Kimberly @ The Daring Gourmet says
Wonderful, Jen, I’m so glad you enjoyed them, thank YOU!
ahansen says
I’ve made these a half-dozen times since finding your recipe online a couple of years ago. Absolutely THE best cookie I’ve tasted in my 65 years on this planet, and so much fun to make. Thank you for recreating this vivid remembrance of my childhood! (And they’re absolutely perfect for dunking in my tea/coffee/hot chocolate on those cold January mornings.
Kimberly @ The Daring Gourmet says
I am absolutely thrilled to hear that, ahansen, thank you so much!
Candace Nielson says
THE BEST LEBKUCHEN RECIPE! I made a test run of these lebkuchen before I gear up for the holidays. I’ll be making hundreds of these to give out to family, friends and work colleagues. These are THE BEST lebkuchen I have ever tried outside of Germany. They taste exactly, if not better, than I remember them from the years I spent in Germany. THANK YOU for this fantastic recipe.
Kimberly @ The Daring Gourmet says
Awesome, Candace, thanks so much!
Megan says
This was delicious! I searched online for a full day to find the perfect recipe. I ended up using 3 cups almond flour with 1 cup freshly ground hazelnuts, as I couldn’t find ground hazelnuts and tired out from grinding them. It turned out fine with just a few chunks of hazelnut in each cookie :) I visited 5 Christmas markets in Munich last year and enjoyed this treat at each of them! Now I can incorporate this recipe with my holiday baking every year – thanks!!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Megan, thank you!
Johanna Waldron says
I made two batches of these yesterday. The yield I got was 92 cookies using the same 70mm wafers! I could not believe how amazing these taste! As good if not better than the ones my great uncle sends over from Germany! I can’t wait to hand these out to family. I used Bobs red mill almond flour instead of almond meal because it was what I could find in the store. It was so fun to make the spice blend myself too. Thanks for this amazing recipe! I will absolutely be making these again!
Kimberly @ The Daring Gourmet says
That’s fantastic, Johanna, I am so thrilled to hear that! Thank you so much for the feedback! I use Bob’s Red Mill almond flour all the time (same thing as almond meal) and he also makes a “super finely ground” version that’s perfect for homemade marzipan. Thanks again!
Danette says
Kimberly, This is the second year I have made these, and while my recipe is slightly different, they are one of my favorites. I wanted to let you and your readers know that you can also make the backoblaten from scratch if you can’t find it or are short on time. They won’t be as thin as the store bought ones but are super easy to make. I am so looking forward to trying the chocolate icing!! :-)
Kimberly @ The Daring Gourmet says
Hi Danette, nothing beats homemade Lebkuchen and thank for the tip about homemade backoblaten!
Erika says
I have had the original many times and have tried to duplicate them for my family. These are even better!
Kimberly @ The Daring Gourmet says
I’m so glad to hear that, Erika, thank you!
Linda Lloyd says
Hi… my extended family is in Bavaria and I’m still dreaming about the lebkuchen we had in Nuremburg last year. I was so happy to find your recipe and the video/photos are very helpful. My question is how thick the dough should be on the cookie. Mine are quite flat but I made them to look like your picture. And because ovens vary, what should they look like when they are ready to come out of the oven. Mine looked very wet, so I left them in quite a bit longer than your recipe called for. Are they supposed to be a bit undercooked?
Kimberly @ The Daring Gourmet says
Hi Linda, you can add more batter if you like but yes, they’re supposed to be pretty flat. And yes, they do look wet when they come out even though they’re not actually wet. Inside they’ll be fully cooked but somewhat moist and chewy.
Linda says
Thank you! So you don’t need to look for them to get more brown or crisp around the edges or anything? Is there a good test for appropriate “doneness” besides the time you provide? I just glazed my cookies, they look delish! But I think I might want to try to put a little more batter on next time. I made my candied lemon /orange peel.. I may want to save time next batch. May I ask where you recommend getting those? Thanks so much~
Kimberly @ The Daring Gourmet says
Hi Linda, egg cooks very fast so these Lebkuchen will definitely be done after 25+ minutes and you definitely don’t want them to be browned or crispy on the edges. I’ve tried a few brands of candied orange and lemon, including whatever the grocery store has in stock. Most recently I picked some up at an international import grocery store – I think they’re from Italy – but they don’t taste any better than the grocery store stuff. Guaranteed, nothing beats homemade. But store-bought is perfectly adequate.
Suzanne Dustin says
I got some at Trader Joes- delicious but I would like to try to make them!
Kimberly @ The Daring Gourmet says
Nothing beats homemade, Suzanne – the texture is better and the flavors are so much more vibrant! Happy baking!
Ingrid Mott says
Hi I made your recipe and found it easy and delicious. I did not have oblaten so just but them by the scoop on parchment paper
And they came out just fine. Die oblaten help keep the soft body of the cookie together but not really necessary if you don’t have any on hand.
Thank you for bringing back wonderful memories of Christmas markets and Otto Schmidt’s lebkuchen I can make at home. Those tins and boxes were getting expensive.
Do you have a recipe for domino steine ?
Many thanks
Kimberly @ The Daring Gourmet says
Wonderful, Ingrid, I’m glad you enjoyed them! Dominosteine are one of my favorite marzipan treats. I used to buy them every year from the German grocery stores and loved the multi-packs that came in dark, milk and white chocolate glazed. You know, I’ve considered making them for several years now and have just never gotten around to it. They’re not difficult to make, just a little tedious and time-consuming so I keep putting them off. It’s nothing more than basically spreading the lebkuchen batter out into a thin layer in a flat baking dish, letting it cool, and making a fruit gelatin (often red currant or raspberry) that will solidify, pouring it over the lebkuchen, letting it cool, then rolling out a thin layer of marzipan and laying it on top. Each layer should be about 1/3 inch thick. Then you cut it into small squares and dip them in melted chocolate and let sit until the chocolate is hardened. One of these days I’ll get around to making them! :)
Jet says
I followed the recipe and the dough came out real runny, are you sure there is no flower in that recipe? A complete mess. Jet
Kimberly @ The Daring Gourmet says
Hi Jet, no, there’s no flour and yes, the batter is pretty runny and that’s normal. You scoop some up with a spoon and place it on the wafers to bake. If it’s runny to the point where it runs right off the wafer papers then add a few more ground nuts to the batter.
Sandi says
I made a batch of these over the weekend. Hands down the BEST lebkuchen recipe I’ve ever tried. These take me back to Germany. Thank you!
Kimberly @ The Daring Gourmet says
That’s terrific, Sandi, I’m so happy to hear that – thank you!
Melissa says
These were easier to make than I thought they’d be. They came out AMAZING! They didn’t last long! Thanks for the tip about the flavor improving over time. They were delicious fresh from the over, and even better the next day.
Kimberly @ The Daring Gourmet says
Terrific, Melissa, I’m so happy you enjoyed these – thank you!
Barb says
sorry I’ve just read the comments above.
my question has already been answered.
Thanks