Authentic German Lebkuchen Nürnberger Elisenlebkuchen Recipes

AUTHENTIC GERMAN LEBKUCHEN (NüRNBERGER ELISENLEBKUCHEN)

Steps:

• 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.

EASY GERMAN LEBKUCHEN RECIPE

Steps:

• Combine the ground spices in a small bowl or jar.
• Cover and set aside.
• This recipe makes a little more spice mix than you need for these cookies. Feel free to add more spice mix to the cookies if you'd like a stronger flavor.
• Wash oranges and lemons.
• Zest the citrus using a microplane.
• Heat water and sugar in a small saucepan over medium high heat.
• Add zest and stir.
• Bring to a low boil and simmer for 10 minutes.
• Strain out the liquid and let the candied zest cool in a small bowl.
• Cover with plastic wrap and store in the fridge until you're ready to use it.
• This recipe will likely make a little more candied zest than you need for these cookies. Feel free to add more if you'd like a stronger flavor.
• Use a food processor to grind the almonds and hazelnuts until they're like crumbs. (But be careful that you don't grind so long that they turn into nut butter! It's ok if you have some larger nut chunks.They don't all have to be the same size.) Set ground nuts aside.
• Add the brown sugar, Lebkuchen Spice Mix, baking powder, and salt to a mixing bowl (or the food processor or the bowl of a stand mixer). Mix with a whisk or spoon until combined
• Add the candied zest and mix again.
• Add the nuts and mix.
• Add the spice mix and stir.
• And then add the honey and mix again.
• Whisk the eggs in a small bowl, then add the eggs to the dough and mix again.
• The dough should be pretty thick at this point.
• At this stage you can cover the dough with plastic wrap and let it chill in the fridge for 12 to 24 hours. Or you bake your cookies right away.
• When you're ready to bake your cookies, pre-head your oven to 325F/160C.
• Place the Oblaten wafers on a lined baking tray (if using).
• If using the 70mm size, spoon 2 tablespoons dough onto the middle of each wafer. If your dough immediately flattens out and spills out over the wafer, add more ground nuts (try grinding another 1/4 to 1/2 cup).
• Ideally you want the baked cookies to cover the entire wafer while keeping a domed shape. You can use lightly damp fingers to gently spread the dough towards the edge of the Oblaten. I just barely spread the dough towards the edges.
• For the cookies you want to eat plain (no glaze), you can press almonds into the dough at this stage. I totally forgot to do that so my plain cookies are very plain (still tasty, though)!
• Bake the cookies for 20-22 minutes or until the edges are browned. Let the cookies cool on a wire rack.
• Add powdered sugar, water, vanilla extract, and rum extract (optional) to a small bowl and mix until there are no lumps. Adjust powdered sugar and water as needed. The sugar glaze in the recipe below should be enough to glaze half of the cookies, so double it if you want to use it for all of the cookies.
• Chop the dark chocolate and add a bit of oil (vegetable, coconut, etc). Slowly melt the chocolate in the microwave on 15-20 second intervals or in a double boiler on stove (or place a glass bowl over a saucepan that has simmering water it in). Stir frequently. When 3/4 of the chocolate has melted, simply keep stirring to melt the rest. If you want all of your cookies to have a chocolate glaze, double the recipe.
• Use a pastry brush to apply the sugar or chocolate glaze to the top of the cookies. You can also dip the cookies in the glaze (I found it easiest to use the pastry brush).
• Add almonds (whole blanched, slivered or sliced) to decorate the top of the cookies before glaze sets.
• Let the glaze dry on the cookies for 12-24 hours. Store in an airtight container with wax paper between layers of cookies. They'll keep for at least a couple weeks, longer in the freezer.

GERMAN LEBKUCHEN

Steps:

• In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
• To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.