Nuernberger Lebkuchen Recipes

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EASY GERMAN LEBKUCHEN RECIPE



Easy German Lebkuchen Recipe image

These soft Lebkuchen Cookies are a classic German favorite!

Provided by Cate, International Desserts Blog

Time P1DT50m

Number Of Ingredients 26

2 TBSP cinnamon
3/4 tsp cloves
1/2 tsp coriander
1/2 tsp cardamom
1/2 tsp anise
1/2 tsp ginger
1/4 nutmeg (or mace)
8 TBSP zest (5-7 lemons and 5-7 oranges)
1 cup 198g sugar
3/4 cup 170ml water
1 1/2 cups 213g whole almonds
1 1/2 cups 213g whole hazelnuts
1/2 cup (100g) brown sugar (lightly packed)
1/4 tsp baking powder
1/8 tsp salt
1/2 cup 60g candied zest
2 TBSP Lebkuchen Spice Mix
1/8 cup honey
2 eggs
4 TBSP powdered sugar
1/2 tsp vanilla
a few drops of Rum extract (optional)
1.5-2oz 35-60g dark chocolate
1/4 tsp oil
15 Back Oblaten
Almonds for decorating top of cookies (whole blanched, slivered or sliced)

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.

AUTHENTIC GERMAN LEBKUCHEN (NüRNBERGER ELISENLEBKUCHEN)



Authentic German Lebkuchen (Nürnberger Elisenlebkuchen) image

One of Germany's most popular and beloved Christmas confections, get ready to fall in love with these delicious and traditional German Lebkuchen!

Provided by Kimberly Killebrew

Categories     Dessert

Time 45m

Number Of Ingredients 25

5 large eggs
1 1/4 cup packed brown sugar
1/4 cup honey
1 teaspoon quality pure vanilla extract
2 cups almond meal
2 cups hazelnut meal
1/4 teaspoon salt
1/2 teaspoon baking powder
3 teaspoons Lebkuchengewürz
Homemade Lebkuchengewürz (, (STRONGLY recommended), click link for recipe)
4 ounces candied lemon peel
4 ounces candied orange peel
1/4 cup all-purpose flour (to coat the candied peel) ((can substitute gluten free))
Homemade Lemon and Orange Peel (, click link (STRONGLY recommended instead of store-bought!))
Backoblaten (either 70mm or 90mm)
white communion wafers ((these can be substituted for Backoblaten))
Blanched whole almonds cut in half lengthwise
For the Chocolate Glaze:
3 ounces quality dark or milk chocolate
2 teaspoons coconut oil (or oil of choice - do not use butter)
Directions: Place chocolate and oil in a small bowl and microwave
For the Sugar Glaze:
1 cup sifted powdered sugar
3 tablespoons water or milk
Directions: Place sugar and water in a small bowl and stir until smooth.

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.

Nutrition Facts : ServingSize 1 elisenlebkuchen, Calories 175 kcal, Carbohydrate 22 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 34 mg, Fiber 1 g, Sugar 19 g

NUERNBERGER ELISENLEBKUCHEN



Nuernberger Elisenlebkuchen image

There are many different recipes for elisenlebkuchen, but as far as I know this one is the original. I found it in my late oncle's handwritten book - he was supposed to inherit my grandfather's confection shop and cafe but died at the age of 18, just after having finished confectionary school. These lebkuchen usually are made with thin wafers like communion wafers but since being gluten free I make them without and it works well, too. For more taste, I prefer brown sugar, but originally it is just plain sugar. Depending on the size of your eggs, you might need some more ground hazelnuts. The batter should have a smooth spreading consistency, so if it's too thin, just add some more ground nuts until desired consistency is reached. Personally, I use only half the sugar, but that's presonal preference. They are glazed with light and dark icing but of course you can only use one of them instead of both.

Provided by Mia in Germany

Categories     For Large Groups

Time 1h5m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 15

2 eggs
7 ounces sugar
4 1/4 ounces almonds, ground
3 1/2 ounces hazelnuts, ground
1 1/4 ounces candied lemon peel, finely chopped
1 1/4 ounces candied orange peel, finely chopped
1 teaspoon vanilla extract
1 tablespoon rum, dark
1/8 teaspoon clove, ground
1 teaspoon cinnamon
1/8 teaspoon baking powder
7 ounces powdered sugar, divided
1/2 ounce cocoa
1/2 tablespoon coconut oil
4 tablespoons water, hot

Steps:

  • Preheat oven to 300 F or 150 C and grease cookie sheet. If you have a silicon cookie sheet, this works best.
  • Cream together eggs and sugar at high speed until you have a thick yellow cream. This will take some time, but don't stop beating before the mixture is really thick and creamy!
  • Mix in spices, rum, vanilla and candied peel, then fold in ground almonds, nuts and baking powder.
  • Drop heaped teaspoons full of batter onto greased cookie sheet and flatten slightly.
  • Bake at 300 degrees 25 - 35 minutes.
  • For the light glaze stir together 3 1/2 ounces powdered sugar with just as much hot water that you get a thick creamy icing.
  • For the dark glaze stir together 3 1/2 ounces powdered sugar with the cocoa powder, melt the coconut oil and mix with sugar and cocoa, add just enough hot water to have a smooth thick creamy icing.
  • Immediately after removing the cookies from the oven glaze half of them with light and half with dark icing.
  • Let cool completely and store in airtight container in a cool place.

Nutrition Facts : Calories 86.6, Fat 3.6, SaturatedFat 0.5, Cholesterol 9.3, Sodium 17.5, Carbohydrate 12.8, Fiber 0.7, Sugar 11.5, Protein 1.4

LEBKUCHEN



Lebkuchen image

The German town of Nuremberg has been famous for its lebkuchen since the late 1300s. The soft, cakey cookies are traditionally made with several spices, candied citrus peel, hazelnuts, and almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 17

Number Of Ingredients 18

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
1/3 cup blanched whole almonds (about 1 3/4 ounces), toasted, plus more untoasted for decorating
1/3 cup blanched hazelnuts (1 1/2 ounces), toasted
1/3 cup diced candied orange peel
1/3 cup diced candied lemon peel
4 Medjool dates, pitted and chopped
3 ounces almond paste, crumbled into small pieces
1/3 cup apricot jam
3 large eggs
3/4 cup packed light-brown sugar
1/2 cup plus 3 tablespoons confectioners' sugar
2 tablespoons whole milk

Steps:

  • Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days).
  • Preheat oven to 325 degrees. Using a 2-inch ice cream scoop (1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
  • Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set.

NüRNBERGER LEBKUCHEN - VEGAN AND FAT FREE!



Nürnberger Lebkuchen - Vegan and Fat Free! image

These are a traditional German treat for Christmastime. As for this variation on the goodie, I don't know how authentic it is, but vegan and fat free - really, who wants to second-guess that?! I found it on FatFree.com.

Provided by White Rose Child

Categories     Dessert

Time 40m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 14

1 cup honey
1/4 cup applesauce
1 teaspoon lemon rind, grated
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 cup brown sugar
1 tablespoon lemon juice
2 3/4 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
slivered almonds, for decoration (optional)
1 cup sugar (optional)
1/2 cup water (optional)
1/4 cup powdered sugar (optional)

Steps:

  • Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients separately.
  • Stir the wet into the dry. Chill overnight.
  • When ready to cook, heat the oven to 400 degrees.
  • Roll out a small amount of dough at a time to a 1/4 " thick log. Cut into 2" rounds.
  • Place each cookie round on a nonstick cookie sheet, and place a slivered almond in the center if desired.
  • Bake about 12 minutes, or until set.
  • Immediately brush with glazing icing, if desired:
  • boil sugar and water until the first indication of a 'thread' appears as it thickens (around 230 degrees).
  • Remove from heat and stir in the powdered sugar. Bush this lightly over the cookies (when the icing gets sugary, reheat slightly, adding a little water until clear again).

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From greenglobaltravel.com


SIMPLE NUERNBERGER LEBKUCHEN RECIPE | SPARKRECIPES
Place 1/2 c. sugar and 1/4 c. water in a small saucepan on the stove. Bring to a boil and boil for a few minutes. Add vanilla and liqueur or rum. Sift powdered sugar over hot sugar syrup and stir. Using a pastry brush, brush warm glaze over warm cookies. Let dry completely.
From recipes.sparkpeople.com


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