AUTHENTIC GERMAN LEBKUCHEN (NüRNBERGER ELISENLEBKUCHEN)
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
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
AUTHENTIC GERMAN LEBKUCHEN
This recipe is over 150 years old and has been baked by my family for many generations for Christmas. They are much easier to make than other lebkuchen and ingredients have been updated to what's available now. They are made with almond flour, hence are gluten free and also contain no dairy.
Provided by Ruth
Categories World Cuisine Recipes European German
Time 1h10m
Yield 25
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.
- Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.
- Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.
- Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 24.8 g, Cholesterol 23 mg, Fat 11.7 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 1.4 g, Sodium 9.3 mg, Sugar 17.1 g
LEBKUCHEN
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
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.
LEBKUCHEN
Lebkuchen are traditional German Christmas cookies. Whether you make traditional circles or cut into stars and hearts, friends and family will love these Christmas biscuits. You can decorate them in so many ways as well. My favourites are chocolate covered, closely followed by a thin icing - but if you like thick icing don't let me stop you!
Provided by Sophie Whitbread
Categories Cakes and baking
Yield Makes 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper.
- Heat the honey and butter in a small saucepan over a low heat until melted. Tip into a large mixing bowl and put in the fridge for 5 minutes.
- Remove the honey-butter mixture from the fridge and sieve in the remaining ingredients, stirring to combine. (The mixture will be sticky.) Return to the fridge for about 1 hour, or until completely cold.
- With damp hands, break off pieces of the dough and roll into balls slightly smaller than a golf ball. Transfer to the baking trays and flatten down slightly, leaving enough space between each lebkuchen to spread during cooking. Bake for 15 minutes, or until the lebkuchen has risen and are firm to the touch. Set aside to cool slghtly on the baking trays, before transferring to a wire rack to cool completely.
- To make the sugar glaze, mix the icing sugar and water in a bowl. Dip one side of the lebkuchen into the glaze and return to the wire rack, icing side up, to set.
- Alternatively, to make the chocolate glaze, melt half the chocolate in a small heatproof bowl over a simmering saucepan of water, making sure the base of the bowl doesn't touch the water. When the chocolate has almost melted, take the pan off the heat and add the remaining chocolate. Stir until all the chocolate has melted. Dip one side of the lebkuchen into the chocolate and return to the wire rack, chocolate side up, to set.
- You can also use a combination of the icing and the chocolate glaze. Simply dunk one side of the lebkuchen in the icing and leave to set, before dunking the other side in the glaze and leave to set to completely.
CHOCOLATE LEBKUCHEN
Having lived in Germany, I try to keep my German cooking as authentic as possible. This lovely lebkuchen recipe is a culinary Christmas custom. -Cathy Lemmon, Quinlan, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 1-1/2 dozen.
Number Of Ingredients 25
Steps:
- In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. , On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool. , For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels. , Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool. , In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 122mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
LEBKUCHEN
Coming from a German background, Christmas has always meant Lebkuchen in my father's family. Having failed to get my aunt's recipe, I found this recipe from a friend in Germany, and made them last year for another friend who had spent his childhood in Germany. They brought tears to his eyes! They taste best when allowed to mellow for a while, so I make them as soon as I can after Thanksgiving. Prep time does not include chilling the dough overnight.
Provided by Lizzymommy
Categories Dessert
Time 30m
Yield 72 cookies
Number Of Ingredients 17
Steps:
- In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, lemon juice, lemon zest, and lastly the egg.
- In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
- Preheat oven to 350 degrees F. Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly.
- Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (soft ball stage). Remove from heat and stir in the confectioners' sugar.
- Quickly brush the icing over the cookies while they are still hot (Important!) and remove them to wire cooling racks. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.
- Store in an airtight container with a cup of orange or apple for a few days to mellow. (I never did understand that part of the instructions, and my friend had no clarification - but I take it to mean store with a cut-up apple or orange - maybe a small cup of juice? I don't know - I just stored the cookies in an airtight container by themselves!).
Nutrition Facts : Calories 57.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 2.9, Sodium 11.8, Carbohydrate 13, Fiber 0.2, Sugar 8.7, Protein 0.7
LEBKUCHEN
Categories Cookies Nut Dessert Bake Christmas Almond Spice Winter Honey Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 32 cookies
Number Of Ingredients 21
Steps:
- Make nut flour:
- Finely grind nuts with remaining nut flour ingredients in a food processor.
- Make dough:
- Beat together brown sugar, honey, and butter in a large bowl with an electric mixer at medium-high speed until creamy. Add eggs 1 at a time, beating well after each addition. Mix in nut flour at low speed until just blended, then stir in candied fruit.
- Preheat oven to 350°F.
- Arrange rice-paper rounds, shiny sides down, on 2 large baking sheets. Roll level 2-tablespoon amounts of dough into balls with dampened hands, then put 1 on each paper round and flatten slightly (dough will spread to cover paper during baking).
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until surface no longer appears wet, about 15 minutes total. Transfer to racks to cool.
- Ice cookies:
- Sift confectioners sugar into a bowl, then stir in water until smooth. Evenly brush tops of cooled cookies with icing. Let icing set, about 1 hour.
- Available at Fauchon (212-308-5919) or The Baker's Catalogue (800-827-6836).
LEBKUCHEN
A German biscuit similar to gingerbread, lebkuchen is easy to make and a great Christmas treat
Provided by Emma Lewis
Categories Snack, Treat
Time 30m
Yield Makes 30
Number Of Ingredients 12
Steps:
- Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.
- Heat oven to 180C/fan160C/gas 4. Using your hands, roll dough into about 30 balls, each 3cm wide, then flatten each one slightly into a disk. Divide the biscuits between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 15 mins, then cool on a wire rack.
- To ice the biscuits, mix together the icing sugar, egg white and 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and spread with the back of a knife. Leave to dry out in a warm room.
Nutrition Facts : Calories 102 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.5 grams fiber, Protein 2 grams protein, Sodium 0.16 milligram of sodium
LEBKUCHEN
This is a German recipe that has been in our family for years and a part of our Christmas tradition. Over the years I've made some substitutions and found the recipe accommodating. I like to substitute dried currants and other dried fruits for some of the candied fruit. The cookies are best after they have aged in a sealed plastic container for several days, and they will keep for weeks at room temperature in the plastic container. They are sweet, spicy, soft, and chewy. The transparent glaze makes them pretty and I've gotten creative with using rum or bourbon instead of water and vanilla, you can also play with food color. These cookies are easier to bake if you use the silicone baking sheets or parchment paper to prevent them from sticking to the pan.
Provided by Mimpard
Categories Dessert
Time P3DT10m
Yield 120 cookies, 120 serving(s)
Number Of Ingredients 15
Steps:
- Mix honey, brown sugar, and 1/4 cup water in medium saucepan and bring to boil. Simmer for 5 minutes and remove from heat. Add 1/2 cup butter to the sugar mixture (to melt) and cool this mixture approx 30 minutes.
- While the sugar mixture cools, mix the flour, soda, cinnamon, cloves, nutmeg, nuts, and fruit in a large mixer bowl.
- Add the cooled sugar/butter mixture to the flour mixture along with the 2 slightly beaten eggs. and mix thoroughly. I use my kitchen aid mixer with the dough attachment. The dough will be thick, and sticky.
- Place the dough in a covered plastic or glass container and let the dough "ripen" for a few days in the refrigerator.
- On baking day: Roll the dough on a slightly floured board to 1/4 inch thickness. Cut the rolled dough into 1 x 3 inch strips and place on a greased baking sheet in a 350 degree oven for 10 - 12 minutes. Cool on wire rack, and cover with transparent glaze. Lebkuchen should ripen in cake box or plastic container at lease one day before serving.
- For the transparent glaze, mix the sugar, water, vanilla together and spread thinly on the cookies.
Nutrition Facts : Calories 76.7, Fat 2.2, SaturatedFat 0.6, Cholesterol 5.1, Sodium 14.6, Carbohydrate 13.8, Fiber 0.4, Sugar 8.7, Protein 0.9
LEBKUCHEN
It's tradition for my family to make these German treats together. The recipe came from my great-grandmother's cookbook, and judging from the amount of requests I get, it has certainly stood the test of time. -Esther Kempker, Jefferson City, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts., Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned., For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners' sugar. Spread over warm bars. Cool completely in pan on a wire rack.
Nutrition Facts :
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