Authentic Soft Lebkuchen Cookies from Nürenberg (Elisenlebkuchen) are famous for their soft texture and high nut content balanced by just-right sweetness. This Elisenlebkuchen's secret is the homemade Lebkuchenspice combined with freshly roasted almonds and hazelnuts. Let me share my family's recipe of these famous German Lebkuchen cookies.
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What is Elisenlebkuchen?
Elisenlebuchen is the finest and nobelest variety of the Nürenberger Lebkuchen. It's characterized by a high proportion of nuts (at least 25%). This makes the gingerbread especially soft and moist. These gingerbreads are baked on wafers called Oblaten.
Lebkuchen, often referred to as German gingerbread cookies, originate from Nuremberg and are beloved worldwide. Lebkuchen biscuits have a rich history dating back to the 13th century when they were supposedly created by monks in Ulm and Nuremberg.
You will find many varieties of Lebkuchen in Germany the oldest being the Elisenlebkuchen from Nürenberg and the Aachener Printen from Aachen.
The Legend of Elisenlebkuchen
The story of Nürnberger Elisenlebkuchen is steeped in history.
According to local legend, a Nuremberg baker, devastated by the loss of his wife, faced another blow when his daughter, Elisabeth, fell ill.
Desperate to help her and believing in the healing power of oriental spices, he created the special gingerbread cookie using only the finest ingredients, avoiding common fillers like flour.
This supposedly helped Elisabeth regain her strength, leading to the cookie’s name, “Elisenlebkuchen,” in her honor. Over time, these Nuremberg cookies became a holiday tradition.
Ingredients for Soft Gingerbread Cookies
To get that signature German gingerbread flavor and texture you will need the following ingredients. Check out the printable recipe card for exact measurements.
- Ground Almonds (affiliate link) and Hazelnuts: Forming the base of the cookie, both of these provide a hint of nuttiness and a chewy texture. They also keep the cookies naturally gluten-free.
- Brown Sugar: This helps pack in more flavor with caramel-like sweetness. It also helps the cookies stay tender and moist.
- Candied Lemon Peel and Candied Orange Peel: Candied citrus peels provide another element of sweetness. Crucially, they add a zesty element, helping brighten up the gingerbread spices.
- Medium eggs: Their role is to provide moisture, bind the ingredients together, and help create a lighter texture.
- Baking Powder (affiliate link): To help the Lebkuchen achieve a slight rise while retaining a soft texture.
- Gingerbread Spice: This ultimate holiday blend typically consists of ground cinnamon (affiliate link), ginger, cloves, and nutmeg. Pumpkin spice can be a good replacement as it contains the same ingredients but in varying amounts. Use our homemade Lebkuchen spice for the best flavor.
- Back Oblaten: These thin, edible wafers are available in German or specialty stores. Their role is two-fold: help prevent the cookies from sticking to the baking sheet while also providing an extra bit of texture.
- Dark Chocolate or Icing Sugar: For the glaze, you can select between dark chocolate for a rich finish or icing sugar for a sweeter glaze.
Equipment
- Frying Pan: to roast the nuts
- Mixing Bowl: for creating the dough
- Mixer or Food Processor: to grind the citrus peel
- Ice Cream Scoop: for dividing the dough
- Glass or Jar: to assemble the cookies
- Baking Tray with Parchment Paper: for baking
- Pastry Brush (affiliate link): for applying the icing.
- Double Boiler or Microwave-safe Bowl: to melt chocolate for icing.
How to Make Lebkuchen Cookies
Don’t be intimidated by the ingredients list - German lebkuchen cookies are simpler to make than you might think. They come together quickly without a ton of equipment and don’t require advanced baking skills.
- Roast the nuts: Add the ground nuts to a frying pan (without any oil or grease) and roast them over medium heat, stirring constantly until they turn light brown. Be careful not to burn them. Once roasted, transfer to a bowl and leave to cool.
- Grind the candied peel: Place the candied lemon and orange peels into a mixer and finely grind them.
- Make the dough: In a large bowl, combine the sugar, roasted nuts, and ground candied peel. Mix in the eggs one at a time. Lastly, add the baking powder (affiliate link) and gingerbread spice and mix thoroughly.
- Optional resting: If desired, cover the dough and refrigerate overnight to allow the flavors to intensify, but this step is optional.
- Preheat the oven: Set your oven to 180°C (350°F).
- Assemble the cookies: In my experience, the best method is to place a baking oblate on top of a glass or jar (the 70mm oblate size fits well on most cans). Using an ice cream scoop for even portions, spread the dough onto the oblate.
- Bake: Arrange the cookies on a baking tray lined with parchment paper, leaving a bit of space between each one, as they may spread slightly. Bake for 15-20 minutes (baking time may vary depending on your oven). Remove from the oven and let the cookies cool completely. They’re ready to eat straight away, or you can decorate them with icing (tips below).
Elisenlebkuchen Decorating Tips
There are two types of decoration. I recommend playing around with both variations of icing to get that authentic experience.
- Chocolate-Covered Lebkuchen Cookies: Melt the chocolate using a double boiler (water bath) or microwave (see Recipe Card for details). Use a pastry brush (affiliate link) to coat the tops of the cookies with melted chocolate, and allow them to dry.
- Lebkuchen Cookie with Sugar Icing: In a bowl, use a fork or a small whisk to mix the powdered sugar (icing sugar) with 1 tablespoon of water to form a thick paste. If the icing is too wet, adjust the consistency by sprinkling in more icing sugar. If the mixture is too dry, stir in more water. Use a pastry brush (affiliate link) to glaze the tops of the cookies with the sugar icing and let dry.
Expert Tips
- Adjust Baking Time: Ovens vary, so check around the 15-minute mark. You will know they’re ready when the edges start to firm up while the center is still soft.
- Leave Space: When placing the cookies on your baking tray, ensure that there is enough space between each cookie. While these don’t spread quite as much as something like chocolate chip cookies, it’s best to err on the side of caution.
- Mind the Texture: Ensure that your chocolate or sugar glaze has the right consistency. It should be thin enough for you to pour it easily but not so thin that it runs off the cookies.
Storage
Lebkuchen are ideal for batch baking as they keep exceptionally well. If stored correctly, their texture tends to improve over time.
First, let them cool to room temperature and place them in an airtight container. If you are stacking them, place a piece of parchment paper between each layer to prevent sticking. Keep them at room temperature for up to two weeks.
Festive Cookies
Recipe
Elisenlebkuchen (Soft Gingerbread Cookies)
Equipment
- food processor
Ingredients
- 200 g ground almonds
- 200 g ground hazelnuts (affiliate link)
- 200 g brown sugar
- 100 g candied lemon peel
- 100 g candied orange peel
- 6 eggs medium size
- 2 teaspoon baking powder
- 2 teaspoon gingerbread spice
- back oblaten 70 mm
To decorate
- 100 g semi-dark chocolate
- 50 g powdered sugar
Instructions
- Add the ground nuts to a frying pan without grease and roast them on medium heat until they turn light brown. Keep on stirring to prevent burning. After roasting, pour into a bowl and leave to cool.200 g ground almonds (affiliate link), 200 g ground hazelnuts (affiliate link)
- Place the candied lemon and orange peel into a mixer and grind them.100 g candied lemon peel, 100 g candied orange peel
- To make the dough, add the sugar, nuts, and mixed peel to a large bowl. Mix in the eggs one by one. Lastly, add baking powder (affiliate link) and gingerbread spice.
- If desired, you can cover the dough and leave it in the fridge to rest overnight for the flavors to intensify, but that is unnecessary.
- Preheat your oven to 180°C/356°F
- My preferred method for assembling the cookies is to place the baking oblate on a glass or can. (the 70 mm oblate fits perfectly on most cans). Use an ice cream scoop for equal measurements and spread the dough onto the oblate with a knife or dough scraper.back oblaten
- Place them on a tray lined with baking parchment. Leave a little space between each cookie, as they tend to spread a little. Bake for 15-20 minutes (the exact baking time depends on your oven). Remove from the oven and leave to cool. They are ready to eat unless you want to decorate them.
To decorate
- Chocolate Icing: Melt the chocolate in a water bath or the microwave. Using a pastry, brush the tops of the cookies with the melted chocolate and leave to dry100 g semi-dark chocolate
- Sugar Icing: Mix the powdered sugar with 1 tablespoon of water and mix to a thick sauce. If the icing is too wet, add more powdered sugar; if it is too dry, add more water. Using a pastry brush (affiliate link), brush the tops of the cookies with the sugar paste and leave to dry.50 g powdered sugar
Brigitte says
Absolutely delicious Elisenlebkuchen. The recipe was easy to follow and the result was yummy.
Marita Sinden says
Hi Brigitte! Thanks so much for your feedback!