Description
Authentic German Lebkuchen, known as Elisenlebkuchen, are traditional Christmas cookies made with a rich blend of almond and hazelnut flours, fragrant Lebkuchengewürz spice, and bits of candied citrus peel. These soft, flavorful treats are baked on thin wafers and finished with either a glossy chocolate or sweet powdered sugar glaze, adorned with blanched almonds. Perfect for holiday celebrations, they keep well and develop even deeper flavors over time.
Ingredients
Scale
Main Ingredients
- 5 large eggs
- 1 1/4 cup packed brown sugar
- 1/4 cup honey
- 1 teaspoon quality pure vanilla extract
- 2 cups almond flour
- 2 cups hazelnut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 teaspoons Lebkuchengewürz (homemade or store-bought)
- 4 ounces candied lemon peel
- 4 ounces candied orange peel
- 1/4 cup all-purpose flour (for coating candied peel; can substitute gluten free flour)
- Backoblaten wafers (70mm or 90mm) or white communion wafers
- Blanched whole almonds, halved 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: Preheat the oven to 300 degrees Fahrenheit to ensure it reaches the right temperature for gentle baking of the Lebkuchen.
- Prepare Candied Peel: Toss the candied lemon and orange peel with about 1/4 cup all-purpose flour to prevent sticking, then pulse in a food processor until finely minced. Set aside this fragrant citrus mixture for incorporation.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs until foamy. Add the brown sugar, honey, and vanilla extract and beat until all ingredients are well combined, forming a smooth, sweet base.
- Combine Dry Ingredients: Add the almond flour, hazelnut flour, salt, baking powder, Lebkuchengewürz, and the minced candied citrus peels to the wet mixture. Stir vigorously by hand or beat with a stand mixer fitted with a paddle attachment for about 2 minutes until thoroughly incorporated. The batter will be wet; if too thin to scoop, add additional almond or hazelnut flour as needed.
- Scoop onto Wafers: Using a spoon or scoop, place generous portions of the batter onto each Backoblaten wafer, smoothing the tops and leaving a slight border around the edges. Arrange the wafers on a baking sheet lined with parchment paper or a silicone mat.
- Bake: Bake the Lebkuchen on the middle rack for 25 to 30 minutes, until they are set but still soft. Remove the baking sheet and allow the cookies to cool completely for best texture and glaze adherence.
- Prepare Glazes: For the chocolate glaze, melt the chocolate and coconut oil together in a small microwave-safe bowl in short intervals, stirring until smooth. For the sugar glaze, mix powdered sugar with water or milk in a bowl until smooth without lumps.
- Glaze Cookies: Set a wire rack over a baking sheet to catch drippings. Dip half of the cooled Lebkuchen cookies into the chocolate glaze and the other half into the sugar glaze, allowing the excess to drip off before placing them back on the wire rack.
- Add Almonds: While the glaze is still wet, arrange three blanched almond halves decoratively on each cookie to enhance appearance and add a crunchy texture contrast.
- Dry and Store: Let the glazed Lebkuchen dry completely until the glaze hardens. Store the cookies in an airtight container. They will keep well for several weeks and their flavors improve with time, making them ideal for holiday gifting or celebrations.
Notes
- Lebkuchen is one of Germany’s most popular and beloved Christmas confections, cherished for its rich flavor and festive spices.
- Using homemade Lebkuchengewürz and homemade candied citrus peel enhances the authenticity and depth of flavor in the cookies.
- Backoblaten wafers are traditional for authentic texture, but white communion wafers can be used as a substitute.
- Adjust nut flours if batter is too wet to achieve a scoopable consistency.
- These cookies keep well and actually taste better aged for several days or weeks stored airtight.
- Choose either chocolate or sugar glaze or both for variety and different flavor profiles.
Nutrition
- Serving Size: 1 Elisenlebkuchen cookie
- 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
