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 Â
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. Â And as good as the store-bought ones are, wait till you try homemade!
The texture and flavor of these Elisenlebkuchen is sublime. Â They keep for a long time and their flavor only gets better the longer they sit and the flavors can ripen. Â 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. Â 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. Â Place the eggs in a large bowl and beat the eggs until foamy.
Add the brown sugar, honey and vanilla extract. Â 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:Â If you want truly amazing results, make your own candied citrus peel. Â The flavor is amazing. Â It’s super easy to make and once you’ve tried it you’ll never get the store-bought stuff again! Â 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. Â 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. Â You can get Backoblaten in three sizes: 90mm, 70mm and 50mm. Â 50mm is mostly used for smaller items like cookies. Â You can use either 90mm or 70mm for the Lebkuchen depending on how large you want them. Â 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. Â 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. Â 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. Â You’ll want to use it immediately as it will start to firm. Â 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. Â Place three blanched almond halves on each Lebkuchen while the glaze is still wet. Â Let the Lebkuchen sit undisturbed until the glaze is fully set. Â Keep the Lebkuchen stored in an airtight container.
Enjoy!
For more delicious and authentic German Christmas goodies be sure to try our:
- Stollen
- Pfeffernusse
- Springerle
- PrintenÂ
- SpeculoosÂ
- VanillekipferlÂ
- Zimtsterne
- BethmännchenÂ
- HeidesandÂ
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
Nadine Darmanie says
Mt husband and I were in Nuremberg in July where I got the opportunity to try this delicious cookie. This after it was highly recommended by our tour guide. I loved it!
We live in Trinidad and so the only way I thought I would ever have these again was to make it myself.
I searched the internet until I came upon your recipe. I did not know if this would replicate the cookies from Nuremberg, but based on all I saw in your recipe, it seemed as though, regardless, if it didn’t replicate it, it sure as hell would taste good.
Anyway, long story short, after 6 months of sourcing the ingredients and doing everything from scratch,my brother and I made it just after Christmas and it was amazing. It was just like the ones I bought back in Germany. I savour every one. This recipe is a lifetime keeper.Thank you! Thank you! Thank you!
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Nadine, thanks so much for the feedback!
Becca says
I followed your recipe exactly and these were absolutely incredible, everyone LOVED them!!
Georgette says
Thank you for posting this. My mother grew up near Stuttgart, and always made Lebkuchen for the Christmas season. I’ve never attempted it, as it seemed kind of daunting, and I never planned enough in advance to let them “age.” I’ll have to search for her recipe, but it must have flour in it, as she never used those Oblaten. I think she must have baked them on rimmed cookie sheets as they were cut in squares, and always had a glazed icing. I never had chocolate ones. They were always one of my favorites. I’m in California, so it’s easy to come by oranges and lemons, and should give it a try on candying my own, and then try making the cookies. Being retired, I have a little more time to experiment these days. I will be making sauerbraten with rot kraut and kartoffel klase (or maybe spaetzle) for Christmas dinner. Merry Christmas and Happy New Year to you and your family!
Kimberly @ The Daring Gourmet says
Hi Georgette, there are many variations of Lebkuchen throughout Germany and yes, some of them are more cake-like and cut into squares. These Lebkuchen are specific to Nürnberg, called Elisenlebkuchen, and are always made without flour and baked on Oblaten, two of their characteristic traits. I hope you get the chance to make these, they’re wonderful! Your Christmas dinner sounds fabulous! It’s always been a family tradition of ours to have a German meal on Christmas Eve and New Years Day. Merry Christmas and Happy New Year to you and your family also!
Sylvie says
Hi Georgette, the square lebkuchen with a glazed icing might be Basler Laeckerli. I lived near Germany and Switzerland, in Alsace (France) for decades, laeckerlis are very popular there.
sudz in your eye says
Hi Kimberly
Tried these today and the house smells amazing. I did run into a little trouble. For the last few years, hazel/filbert nuts have been largely unavailable where I live other than in those tiny 100 gram bags. Hazel nut flour may as well be moon dust! Not to be had at any cost. I was lucky enough to find large bags of hazel nuts this summer and threw a few into the freezer so I did have some to grind myself. I tossed the ground nuts into a warm oven for an hour which left the oil but got rid of the extra moisture. I did the same with my homemade candied peel. The end result was that my batter was too thick. (compared to what yours looked like in the video) I added an extra egg and that took care of the problem so thank you for the video!! I would never have been able to tell the correct consistency from just the pics!
As for the Oblaten, I shopped 5 grocery stores and 8 European import stores in TWO different cities, as well as the internet! I still couldn’t find any other than the 50mm size. I ended up in one of the bulk food stores that sold cake decorating stuff and they had sheets of edible paper. I took a chance. The paper is a little thinner than the Oblatten and it did take some time to cut into rounds (actually I cut it into ovals for ease and cost savings) but the BIG thing is that it worked perfectly. I will never be held hostage by the Oblatten importers again. LOL
I’m on my third batch today so of course my husband and I have sampled a couple. They’re absolutely scrumptious and I’m sure will be as big a hit with my family this year as the Pfeffernusse was last year. My family lives too far away for me to visit them all other than Christmas. By sharing these wonderful flavors of their childhood, you’ve allowed me to bring them a little extra joy.
Thank you again and here’s wishing you and yours a Very Merry and Joyous Christmas.
……………..Angelika
Kimberly @ The Daring Gourmet says
Wow, Angelika, what a terrific example of how persistence and determination pays off! You sure went the extra mile to make these work and I’m so glad all went well and that you’re happy with the results. A very Merry Christmas to you and yours also!
Eric says
I can only find 50mm oblaten. Other than being smaller, how would I adjust the baking time?
Kimberly @ The Daring Gourmet says
Hi Eric, baking time will be roughly the same, just check on them a couple minutes earlier to see if they’re done yet.
jackie says
You had me at Stuttgart!That is where my Mum was from. (I was made there! )While I have many of her German recipes, I need to find someone to translate, as Mum recently passed. These sound very much like the ones she baked every year, so I look forward to trying this recipe. Thank you.
Kimberly @ The Daring Gourmet says
Wonderful, Jackie! I hope you enjoy these and the trip down memory lane!
Anonymous says
Hi
This recipe is great. I did all of the home,ade elements too! Baking at 300 left the cookies very soft and they didnt brown at all. Any ideas about that?
Thank you
Kimberly @ The Daring Gourmet says
Hi, they won’t brown because there’s no flour in them and their color is already brown to begin with – their color will pretty much stay the same. Yes, they will be soft when they first come out of the oven. Are they still really soft after they’ve cooled completely?
Aimee Artigliere says
Thank you so much!
Aimee Artigliere says
Hi. I am wondering if I could substitute cashews for the almonds? Allergies. Thank you.
Kimberly @ The Daring Gourmet says
Hi Aimee, cashew flour will substitute nicely. Happy baking!
Heather Anderson says
Kimberly, I made these last night and am delighted with the result. Last year a friend brought us some Lebkuchen from Nürnberg and we loved it. I decided to try your recipe as it appeared the most authentic. I found the oblaten at The Cheese Boutique here in Toronto. My good result came even with using store bought citrus peel (oh, the shame! 😉). Next time… my one question is about storing the cookies. I left some un dipped and they are very sticky. Perhaps they don’t store well unless dipped? Or do they need to cool and then dry out a bit before storing?
Kimberly @ The Daring Gourmet says
Wonderful, Heather, I’m so glad you enjoyed them, thank you! Yes, they will become a little less sticky once they’ve cooled but if some stickiness remains it would be best to store them in a single layer if possible, otherwise stacking them will likely cause the oblaten to rip when you pull them apart.
Natalie Loftus says
Absolutely incredible!!! I can’t even adequately describe these other than to say they’re probably the most delicious baked goods I’ve ever eaten!! Turned out perfectly, thank you!
Care'n says
Kimberly, thank you! I’ve been intimidated for 25-years studying various recipes to make Lebkuchen for my German husband (Nuremberg) and your recipe was worth the wait! Perfect in everyway, including simplicity, and we just ate the first three fresh from the oven and dipped. Seriously, who can wait! THANK YOU tomorrow is his birthday and what a gift!!
Kimberly @ The Daring Gourmet says
Wonderful, Care’n, I’m absolutely thrilled to hear that, thank you!
Eva says
Well,we followed everything to the letter. Ihad a runny mess. I used almonf and hazelnut meal, as called for in your directions. I added almost another cup of meal and chilled dough before proceeding.
So question: meal or nut flour?
Kimberly @ The Daring Gourmet says
Hi Eva, nut meal and nut flour are one and the same, the names are used interchangeably by manufacturers. The batter is supposed to be fairly runny. As long as it stays on the Backoblaten you’re good to go. But if it’s running off the Backoblaten then yes, it will need some additional meal.
Sara Lloyd says
Hi Kimberly. I discovered your recipe last year. My husband and I followed it making our own candied peels and lebkutchenwurtz as well. This year, we plan to make many more and will be making our own almond and hazelnut meal. Do you have experience doing so and if so, do you have any suggestions? I don’t want to compromise the recipe. I am also wondering how long the cookies can be stored for and if you suggest certain affordable foodsafe tins for storage and gifts. At what point are the cookies at their optimum? Thank you for sharing this delicious recipe it truly boasts the best tasting cookies I along with My family have ever tasted. Also, for those looking for back oblateb in Canada, we can usually find them in most European delicatessen’s and bakeries. There are two in Byward Market in Ottawa for example.
Kimberly @ The Daring Gourmet says
Hi Sara, I am so thrilled to hear that, thank you! Making and using your own nut meal is tricky because it’s often too moist or not as compact as the store-bought nut meal and it often throws off the measurements. For that reason I recommend using store-bought to ensure consistent results. As for tins, since this is not a liquid it’s not as crucial what you store it in. I usually just store them in plastic food saver boxes. They will keep for several weeks. I’m not really sure what the optimum length of time is for waiting to eat them because they never last that long in my home! But I’d wait at least 2-3 days. You can also bake them first, store them a few days in an airtight container, and then coat them in the chocolate. Happy baking! :)
Candace Nielson says
I agree, these were the best Lebkuchen I’ve ever tasted, the flavors are so rich and the chewy texture is wonderful! THANK YOU, Kimberly!
Frances Henry says
Thanks for these tips … will use them next time… after I’ve eaten all of the first batch!