Few places celebrate the holidays quite like Germany. Christmas markets offer up beautiful ornaments and gifts as well as a wide variety of festive treats. None are more beloved than lebkuchen; a sweet treat filled with nuts, candied citrus and spices then dressed in a rich sugar or chocolate glaze. This recipe for Traditional German Lebkuchen is sure to bring a dash of good cheer to your holiday season.
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Lebkuchen (pronounced leyb-koo-kuh n) are a soft spiced cookie popular in Germany during the Christmas season. Recipes for lebkuchen are highly regional and vary but the lebkuchen from Nuremburg are some of the most prized treats in Germany. Nürnberger Lebkuchen or Elisenlebkuchen are regionally protected and by definition contain 25-40% nuts and less than 10% wheat flour. Nuremburg is home to one of the best Christmas markets in Germany and shops throughout town can be found selling this signature sweet.
Ingredients for Lebkuchen (Nuremberg Lebkuchen or Elisenlebkuchen)
For the Lebkuchen Spice
- ground cinnamon
- ground cloves
- groud coriander
- ground allspice
- ground ginger
- ground star anise
- ground nutmeg
For the lebkuchen
- raw almonds
- raw hazelnuts
- large eggs
- brown sugar
- honey
- vanilla extract
- candied orange peel
- candied lemon peel
- lebkuchen spice
- baking powder
- kosher salt
- backoblaten or communion wafers (optional)
For the sugar glaze
- powdered sugar
- milk
For the chocolate glaze
- dark chocolate
- coconut oil
How to Make German Lebkuchen
Start off by making the lebkuchengewurz, or lebkuchen spice mix (you can buy premade Lebkuchen spice but chances are you have many of these spices on hand already) In a small bowl add cinnamon, cloves, coriander, ginger, allspice, star anise and nutmeg. Whisk to thoroughly combine. This makes slightly more than you will need for this lebkuchen recipe but would be perfect for other cookies, pancakes or waffles.
Preheat oven to 300 degrees F while you prepare the lebkuchen. In a food processor add the almonds and hazelnuts, pulse several times until the nuts are finely ground (alternatively you can use 2 cups each of almond flour and hazelnut flour). Set aside.
Wipe the bowl of the food processor clean and add the candied orange peel and candied lemon peel and pulse until finely mixed (again you can by prepared candied citrus at the store but the flavor from making your own can’t be beat. I recommend making the candied citrus at least one day before you make the lebkuchen so they have time to dry). Set aside.
In a large mixing bowl, or a stand mixer fit with the paddle attachment add the eggs and beat until foamy. Add the brown sugar, honey and vanilla and beat until combined. Add the ground almonds and hazelnuts, lebkuchen spice, baking powder and salt. Beat again until fully mixed.
Line a baking sheet with parchment paper or a silicon liner. Scoop lebkuchen mixture onto the backoblaten( backoblaten are thin wafers similar to communion wafers) and using a spoon or your fingers spread the mixture to cover the edges of the backoblaten (alternately if you are not using backoblaten you can scoop the mixture directly onto the parchment or silicon mat).
Bake for 25 minutes. Remove the cookie sheet from the oven and allow the cookies to cool completely.
To make the sugar glaze stir together powdered sugar and milk ensuring they are thoroughly combined. To make the chocolate glaze add chocolate and coconut oil to a small bowl and microwave in 30 second increments until melted and then stir to combine.
Brush the cookies with the sugar or chocolate glaze, top with blanched almonds while the glaze is wet if desired. Allow the glaze to fully dry and harden before storing in an airtight container.
If you like these Traditional German Lebkuchen be sure to take a look at some of my other recipes!
Espresso Chocolate Chip Cookies
Chocolate Swirl Meringue Cookies
If you make these Traditional German Lebkuchen please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Traditional German Lebkuchen Recipe (German Gingerbread)
Equipment
- 1 Stand mixer or large bowl
- 1 cookie scoop
- 2 baking sheets
- 2 silpats or parchment paper
Ingredients
For the Lebkuchen Spice
- 2½ tbsp ground cinnamon
- 2 tsp ground cloves
- ½ tsp ground coriander
- ½ tsp ground allspice
- ½ tsp ground ginger
- ½ tsp ground star anise
- ¼ tsp ground nutmeg
For the lebkuchen
- 2 cups raw almonds
- 2 cups raw hazelnuts
- 5 large eggs
- 1 cup brown sugar
- ¼ cup honey
- 1 tsp vanilla extract
- ½ cup candied orange peel
- ½ cup candied lemon peel
- 2 tbsp lebkuchen spice
- ½ tsp baking powder
- ¼ tsp kosher salt
- 32 backoblaten or communion wafers
For the sugar glaze
- 1 cup powdered sugar
- 2 tbsp milk
For the chocolate glaze
- 3 oz dark chocolate
- 2 tsp coconut oil
Instructions
For the Lebkuchen Spice
- In a small bowl add cinnamon, cloves, coriander, ginger, allspice, star anise and nutmeg. Whisk to thoroughly combine.
For the Lebkuchen
- Preheat oven to 300 degrees F.
- In a food processor add the almonds and hazelnuts, pulse several times until the nuts are finely ground. Set aside.
- Wipe the bowl of the food processor clean and add the candied orange peel and candied lemon peel and pulse until finely mixed. Set aside.
- In a large mixing bowl, or a stand mixer fit with the paddle attachment add the eggs and beat until foamy. Add the brown sugar, honey and vanilla and beat until combined.
- Add the ground almonds and hazelnuts, lebkuchen spice, baking powder and salt. Beat until fully combined.
- Line a baking sheet with parchment paper or a silicon liner. Scoop lebkuchen mixture onto the backoblaten and using a spoon or your fingers spread the mixture to cover the edges of the backoblaten (alternately if you are not using backoblaten you can scoop the mixture directly onto the parchment or silicon mat).
- Bake for 25 minutes. Remove the cookie sheet from the oven and allow the cookies to cool completely.
- To make the sugar glaze stir together powdered sugar and milk ensuring they are thoroughly combined.
- To make the chocolate glaze add chocolate and coconut oil to a small bowl and microwave in 30 second increments until melted. Stir to combine.
- Brush the cookies with the sugar or chocolate glaze, top with blanched almonds while the glaze is wet if desired. Allow the glaze to fully dry and harden before storing in an airtight container.
Notes
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Opal Barker says
Thank you for the recipe. Please tell me what can be used instead of communion wafers?
Brianna says
While they are traditionally made with the wafers you can omit them and the cookies will be just as tasty. Please let me know if you try them!
Vera says
They’re called Oblaten baking wafers here. You can purchase them on Amazon or Walmart online if not in the store.They’re not blessed, They’re sold as baking goods. They add to the chewiness of the cookie, and prevent the cookie dough from sticking to the pan.
Brianna Simmons says
I ordered m baking wafers from Amazon, and I agree that they do add a nice tecture to the cookie.
Ann says
I have had these before – so delicious – but have never made them at home before. I think I need to give it a try! Thanks for the recipe share!
Amy Liu Dong says
I tasted this before but never tried to make it.
But now, I am glad that I can make it in the comfort of my home.
Thanks for the recipe and happy holidays!
Jamie says
This is such a great-looking treat that is so delicious and yummy! Totally love the texture it gives. Everybody will definitely love this for this Holiday season!
Zhen says
These were so easy to make and so delicious they brought me right back to when I visited a German Christmas market! Will make them again next year.