Recipe for Elisen-Lebkuchen
A Lebkuchen is a traditional German baked Christmas treat which is somewhat resembling gingerbread. The Lebkuchen was invented by monks in Franconia, Germany in the 13th century. Lebkuchen range in taste from spicy to sweet and come in a variety of shapes with round being the most common. The ingredients usually include honey, spices, nuts and candied fruits. The Nuremberg type of „Lebkuchen“ is also known as „Elisen-Lebkuchen“ and must contain no less than 25 percent nuts and less than 10 percent wheat flour. The finest artisanal Lebkuchen bakeries in Nuremberg boast close to 40% nut content.
This year our customer service representative, Svenja, is sharing her favorite recipe for Elisen-Lebkuchen with our customers and readers. We hope you enjoy it as much as we do.
You need fresh for this recipe:
- 70 mm Kuechle Baking Wafers, approximately 15 pcs
- 100g Dr. Oetker Orangeat, diced (1/2 cup tightly packed candied orange peel)
- 100g Dr. Oetker Citronat, diced (1/2 cup tightly packed candied lemon peel)
- 100g fine ground almonds (1-1/2 cups)
- 100g fine ground hazelnuts (1-1/2 cups)
- 150g powdered sugar (1-1/2 cups, packed)
- 2 tsp Lebkuchen-Gewürz
- 1/4 tsp cinnamon
- 2 whole eggs
- 1 egg white
- 1 cup semisweet chocolate morsels for glazing
- Preheat your oven to 285°F.
- Finely chop the candied orange peel and the candied lemon peel (if you have a food processor you can simply add all dry Lebkuchen ingredients to the processor and pulse for 30 seconds, then add the eggs and pulse for an additional 15-10 seconds until it all comes together).
- In a medium size bowl combine the finely chopped lemon peel and orange peel with the remaining ingredients until well blended, using a handheld mixer with the beater attachments.
- Place the 15 baking wafers onto a cookie sheet and spread them out evenly, leaving 1" in between each wafer. Divide the Lebkuchen mixture onto the 15 baking wafers. Even out the mixture using the back of a spoon or a small spatula. Make sure the baking wafer is covered completely as the Lebkuchen mix will not run or flatten out when baked!
- Place cookie sheet on the center rack of the oven and bake for 25-30 minutes. Remove from oven and allow to sit at room temperature for 5 minutes before transferring the Lebkuchen to a cooling rack. Cool to room temperature before glazing.
- Add the chocolate morsels in small microwave safe dish or bowl and microwave in 15 second increments until melted completely. Stirring in between to prevent clumping and overcooking. Spread the molten chocolate onto the Lebkuchen and even out with a pastry brush or the back of a spoon.
- Serve when the chocolate glaze is completely hardened.
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