Nürnberger Lebkuchen

Lebkuchen

Today I am showing you the last of my Plätzchen (Christmas Cookie) Recipes: Nürnberger Lebkuchen. I find it really hard to translate that into English as I know that the only possible translation is Gingerbread.  There are certain types of Lebuchen that might have similarities, but honestly, these kind of Lebkuchen are not really comparable to Gingerbread as they are soft and not that spicy.

I grew up not too far away from Nürnberg (a city in Bavaria, Germany), so of course I am familiar with the famous Nürnberger Lebkuchen. It seems that this city is quite fond of Christmas as it not only has Lebkuchen but also the world famous Christkindlsmarkt (Christmas Market). I like both of them and once I moved away I mainly missed the Lebkuchen. I realized that you actually don’t cherish the things that you have always around you so much, until you move away and notice that abroad they are not that ordinary but something special and actually pretty rare to get. You start to miss things even if you weren’t the biggest fan of them in the first place just because you no longer can just have it whenever you want…

Anyone else realizes this phenomenon or is it only me being super strange? 

Lebkuchen

Anyway, since I am no longer living in Germany I started to miss Lebkuchen all of a sudden… Last year I was eager to make my own Lebkuchen, something that I haven’t done before. To bake these kinds of Lebkuchen (there are of course many different versions) you need Oblaten. And apparently that is something German. I could not find it anyway… So in case you are not German chance it high you have no clue what I am talking about. It is actually similar to a communion wafer, the structure and form is the same. It is an edible wafer paper that is stable enough to withstand the baking procedure. It is necessary to spread the dough mixture on top to stabilize the hole cookie. If you have difficulties in finding Oblaten, try on the internet, you can find almost everything there 😉

Lebkuchen

Nürnberger Lebkuchen

  1. Beat the eggs and the sugar until thick and creamy
  2. Add the spices, ground almonds and the candied fruit
  3. Sift the flour and baking powder and add. Stir until everything is well combined
  4. Add the Oblaten on a baking tray and spread the dough on top of them
  5. Let the cookies rest over night in a cool place
  6. Bake them at 180°C for about 18 minutes (big ones) or 15 minutes (small ones)
  7. In the meantime combin e the icing sugar and lemon juice until you get a thick icing
  8. Spread the icing on the warm Lebkuchen
    Alternative: Instead of icing you can also use melted chocolate to spread on the Lebkuchen
  9. Let them cool completely and store in an air tight container

Lebkuchen, making  Lebkuchen

Ingredients

makes about 25 small or 15 big Lebkuchen

  • 4 Eggs
  • 250g Sugar
  • 250g Almonds, grounded
  • ½ Tsp Nutmeg
  • ½ Tsp Kardamon, grounded
  • ½ Tsp Cloves, grounded
  • 1 Tsp Cinnamon
  • 2 Tsp Lemon Zest
  • 25g Candied Lemon
  • 25g Candied Orange
  • 250g Flour
  • ½ Tsp Baking Powder
  • Oblaten
  • 125g Icing Sugar
  • 2 Tbsp Lemon Juice

Recipe from LandIdee Das Neue AdventsBacken Magazine

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