Description
Authentic German Lebkuchen, also known as Elisenlebkuchen, are traditional German Christmas cookies made with almond and hazelnut flours, spiced with a special Lebkuchengewürz mix, and enriched with candied citrus peels. Baked on delicate edible wafers or Backoblaten, these soft, flavorful treats are finished with either a rich chocolate or sweet sugar glaze and garnished with almonds. This recipe yields moist, aromatic cookies that improve in flavor over time and are a beloved holiday delicacy in Germany.
Ingredients
Scale
Wet Ingredients
- 5 large eggs
- 1 1/4 cup packed brown sugar
- 1/4 cup honey
- 1 teaspoon quality pure vanilla extract
Dry Ingredients
- 2 cups almond flour
- 2 cups hazelnut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 teaspoons Lebkuchengewürz (traditional spice mix)
- 1/4 cup all-purpose flour (to coat candied peel; can substitute gluten-free)
Candied Peel
- 4 ounces candied lemon peel
- 4 ounces candied orange peel
Bases and Garnishes
- Backoblaten (either 70mm or 90mm) or white communion wafers as substitute
- Blanched whole almonds cut in half lengthwise
Chocolate Glaze
- 3 ounces quality dark or milk chocolate
- 2 teaspoons coconut oil (or oil of choice, do not use butter)
Sugar Glaze
- 1 cup sifted powdered sugar
- 3 tablespoons water or milk
Instructions
- Preheat Oven. Set your oven to 300 degrees Fahrenheit to prepare for baking your Lebkuchen evenly at a low temperature.
- Prepare Candied Peel. Toss the candied lemon and orange peel with about 1/4 cup all-purpose flour to prevent sticking. Pulse the floured peels in a food processor until finely minced, then set aside.
- Mix Wet Ingredients. In a large bowl, beat the eggs until foamy. Add the packed brown sugar, honey, and vanilla extract; beat until fully combined to create a smooth, sweet base.
- Combine Dry Ingredients and Spices. Add almond flour, hazelnut flour, salt, baking powder, Lebkuchengewürz, and the minced candied peels to the wet mixture. Stir vigorously until all ingredients are thoroughly combined. If the batter is too thin to scoop, add more almond or hazelnut meal. For ease, a stand mixer with paddle attachment can be used to beat the mixture for about 2 minutes.
- Shape on Wafers. Scoop the mixture onto the Backoblaten wafers, smoothing the top and leaving a slight margin around the edges. Arrange these on a lined baking sheet.
- Bake the Lebkuchen. Place the baking sheet on the middle rack and bake for 25–30 minutes until set and lightly firm to touch. Remove and cool completely on the sheet.
- Prepare Chocolate Glaze. In a small bowl, melt the chocolate and coconut oil together in the microwave until smooth.
- Prepare Sugar Glaze. In another small bowl, stir powdered sugar with water or milk until a smooth glaze forms.
- Glaze the Cookies. Set a wire rack over a cookie sheet to catch drips. Dip half of the cooled Lebkuchen in the chocolate glaze, allowing excess to drip off, and the other half in the sugar glaze accordingly. Place them on the wire rack.
- Garnish and Dry. Immediately arrange three half almonds on each glazed Lebkuchen while wet. Allow the glazes to harden completely before storing.
- Store Properly. Keep Lebkuchen in an airtight container. They will keep for several weeks, with flavor improving over time.
Notes
- One of Germany’s most cherished Christmas treats, these Lebkuchen offer authentic traditional flavors of the holiday season.
- Backoblaten wafers are essential for authentic texture and presentation but can be substituted with white communion wafers if necessary.
- Homemade Lebkuchengewürz and candied citrus peels are highly recommended for the best authentic flavor.
- The glaze choices allow a delightful variation: chocolate provides richness, while sugar glaze adds sweetness and a glossy finish.
- This recipe yields about 35 cookies when using 70mm wafers and about 25 when using 90mm wafers.
Nutrition
- Serving Size: 1 Lebkuchen
- Calories: 175 kcal
- Sugar: 19 g
- Sodium: 34 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 23 mg
