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
Teresa says
Thank you so much, Kimberly, for posting this recipe! I lived three years in Germany in the 70’s, and loved the Lebkuchen. In recent years I’ve tried to find a recipe for the authentic version, but have been unsuccessful until today when I stumbled onto yours when looking up stollen. I’m very excited and looking forward to making this wonderful cookie, that I first tasted at the Christkindlesmarkt in Nuremberg!
Kimberly @ The Daring Gourmet says
Wonderful, Teresa, I hope you enjoy it. Please let us know what you think once you’ve tried it. Happy baking and Merry Christmas!
Lola says
That sounds delicious, and the pictures are just mouth-watering. Is it possible to use other dried fruits (I’m not a big fan of citrus peel). I’m thinking of dried apricot, dried pineapple, maybe candied ginger… What do you think? P.S. Thanks for the wonderful recipe!
Josh says
Beautiful recipe! Can I bake these in batches to make sure they are all baked on the same rack for the same amount of time? Unfortunately I can’t fit two of my baking sheets on the same rack and I’d like to avoid uneven baking for the whole batch. Would allowing the mix to sit while the first batch cooks change the texture/quality of the final bake? Should I chill it?
Kimberly @ The Daring Gourmet says
Hi Josh, that’s no problem at all and there’s no need to chill them. I would probably just wait to put the batter on the next batch of Oblaten just before you’re ready to bake them.
Robin Mackenzie-Nielson says
Hi Kimberly,
I just made my first batch of Lebkuchen today. My husband is in cookie heaven! He was stationed ti Stuttgart while in the military. He has always raved about the German Lubkuchen and said how much better it is than regular gingerbread. He has wanted to go back to Germany as long as we have been together ! (39 years!) Last year for Christmas we took the train around Germany and spent two weeks going to the Kristkindlemarkt in every city we visited! We bought Lebkuchen in Nuremberg and it was as amazing as my husband claimed! He says it tastes just like what we had in Germany. I used your recipe[e for the candied citrus also. Shelled hazelnuts and made my own flour as I was unable to find it around here.
I actually do have a question! My batter was quite thin and the cookies don’t look quite as puffed up as the one in Germany or the ones in your photos. I actually added a little more almond flour but, still not quite the right consistency. I live at high altitude and am wondering if I might need to make high altitude adjustments to the recipe? They taste fabulous and the recipe was so fun and easy to make!
Thank you for posting! Wishing you and your family a very Merry Christmas and Happy New Year!!
Kimberly @ The Daring Gourmet says
That’s fantastic, Robin, I’m so happy to hear that, thank you! What an idyllic and magical way to tour Germany, hitting one Christmas market after the other. I’m so glad you guys had that opportunity. The thin batter – it definitely sounds like it was missing of the bulk base ingredients. It can be trickier to get the right quantity of nut flour when you make your own. Because it’s freshly ground it still has a lot of oils in it, it’s “fluffier” (i.e. not as settled and compact), so when you measure a cup of freshly ground nut flour, weight-wise it may actually be less than a cup of store-bought nut meal (which would be denser and more compact). So there’s a good chance that it did need some additional nut flour added to it. Thanks again for your comment and a Merry Christmas to you and your family!
Robinn says
Thank you so much Kimberly! They taste just like Germany! I found some Hazelnut flour! I made another batch and they came out magnificent! Thank you again for posting and getting back to me so quickly! Happy New Year!!
Kimberly @ The Daring Gourmet says
Woohoo!! I’m so glad, Robin, thank you and Merry Christmas!
Bob Warner says
I made the cookies over the weekend, using four mid-sized oranges and four relatively large lemons for the candied peel. The total weight, according to my scale, was very close to eight ounces, in volume two or three cups of raw peel depending how hard you squeeze. (The cookies are great, very similar to those we bought two weeks ago at a Christmas market in Berlin.)
I skipped the Backoplaten but used a plain circular cookie cutter to place the dough on the cookie sheet. They held their shape pretty well.
Kimberly @ The Daring Gourmet says
Fantastic, Bob, I’m so glad you enjoyed them, thank you! Thanks also for the feedback on the citrus peel quantities as well as omitting the Backoblaten – we’ve had several people ask about that and will be glad to know they hold their shape. Thanks again!
Susan Mehler says
Hello! I know this is a bit old, but I’m hoping you still check comments! When making my own candied lemon and orange peel, how much of it should I use? I says 4oz, but I do not have a scale (I know, I should fix that). What would that translate in to in another measurement such as cups or tablespoons?
Thanks!
Kimberly @ The Daring Gourmet says
Hi Susan, I’ve never measured it so I’m not sure and don’t want to throw out a guess. Perhaps one of our readers has measured it out and can chime in.
Carrie says
This recipe is naturally gluten-free – almost! Could arrowroot, coconut flour, or even more hazelnut/almond meal be substituted for the regular all-purpose flour when processing the citrus peel? Thank you for your website! I love the German influence! And please do a recipe for Dominosteine as another commented – they sound unique and amazing!
Kimberly @ The Daring Gourmet says
Hi Carrie, yes, you can use one of those substitutes. Thank you and I hope you enjoy the Lebkuchen!
Janice Warren says
My daughter works as RN for a Dr who spent time in Germany and said the best Lebkuchen was in Nuremberg. I couldn’t find them so made them from your recipe. He said they were better than the original! I did as you suggested and made my own candied citrus and spice, thank you love your site
Kimberly @ The Daring Gourmet says
Fantastic, Janice! I really appreciate the feedback and am thrilled they were a hit. I’m so glad you took the time to make the homemade citrus peel and Lebkuchen spice, those make such a huge difference. Thanks again!
Jamielyn Nye says
These cookies are EVERYTHING!! Perfect for Christmas!
Toni says
Another fantastic recipe from you! You always break things down to make them so easy!
Natasha Kravchuk says
I love these so much! European cookies are the most fun to make for Christmas – they are so unique and scrumptious.
Becky Hardin says
Oh I am wanting to reach into the computer screen and grab one. They look so so good.
Andie Thueson says
These look absolutely heavenly! I am of German descent so these would be fun to make!
Lindsay Marie says
Hello, Ive become addicted to lebkuchen. I don’t think I can wait until next December. So I think I will try making them! Some of the ones I had seemed to taste like marzipan to me, but I don’t see marzipan in the ingredients? Guess it’s the almond meal plus sugars !
Kimberly @ The Daring Gourmet says
Hi Lindsay, it’s NEVER the wrong time of year to enjoy Lebkuchen! :) Correct, marzipan is never added to Lebkuchen and it likely is the almonds and sugar. Happy baking!
Harold Ritchie says
Made a full batch today. I baked about 35 minutes as the color seemed too light at 28 minutes. I used the hollow type aluminum cookie sheet. Looking at the bottom of the cookie the oblaten is very flat around the circumference inward about 1/4 inch then is kind of puffey towards the center. The entire top surface is uniformly irm. If you push your finger in the center bottom it is spongy feeling. Breaking the cookie in half you can see it is a bit gooey in the bottom middle. Should the cookie texture be uniform throughout?
Irene says
This happened to me too– amaaaaazing flavor and my german partner is very excited :), but after cooling a batch I decided to bake them for a few more minutes because they were quite gooey and underdone in the center. I wonder if 300 wasn’t quite enough for my oven?