Elisenlebkuchen (Nürnberger Lebkuchen)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the egg-sugar base — In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed for 10–15 minutes until the mixture is very pale, thick, and has tripled in volume. It should fall in thick ribbons from the beaters. This long beating is essential for structure and lift in the traditional flourless method.

Step 2

Fold in the dry ingredients — Gently fold in the ground almonds, ground hazelnuts, finely chopped candied orange peel, finely chopped candied citron peel, Lebkuchengewürz, baking powder, and salt using a large spatula. Mix just until everything is evenly combined; the batter will be thick, sticky, and dense. Do not overmix.

Step 3

Portion onto oblaten — Line baking sheets with parchment paper. Place the oblaten wafers on the sheets, spaced apart. Using two spoons (or an ice cream scoop for larger oblaten), place a generous, rounded mound of batter in the center of each oblaten. The batter should cover most of the wafer but leave a small border.

Step 4

Rest the batter — Let the unbaked Lebkuchen rest at room temperature for at least 30–60 minutes (or longer; some traditional bakers rest them overnight). This step helps the surface set and improves texture.

Step 5

Bake — Preheat the oven to 300°F (150°C), preferably with convection if available. Bake for 18 to 20 minutes for the smaller cookies, 22 to 25 minutes for the larger cookies. The edges should be lightly golden and the surface is set, but the centers remain soft and slightly springy. Do not overbake — they will firm up as they cool and should stay chewy inside.

Step 6

Cool completely — Remove from the oven and let the Lebkuchen cool completely on the baking sheets while still on the oblaten. They are delicate when warm.

Step 7

Glaze with icing — Whisk together the icing sugar and milk/orange water until no lumps remain. Dip the tops of the cooled Lebkuchen into the icing or spread it evenly over the tops with a spoon or offset spatula. Let the excess drip off. Place on a wire rack to set at room temperature.

Step 8

Glaze with dark chocolate — Melt the dark chocolate couverture gently over a double boiler or in short bursts in the microwave, stirring until smooth and glossy (do not overheat). Dip the tops of the cooled Lebkuchen into the chocolate or spread it evenly over the tops with a spoon or offset spatula. Let the excess drip off. Place on a wire rack to set at room temperature.

Step 9

Rest and store — If desired, decorate each cookie with 3 almond slices on top while the glaze is still wet. Allow the glaze to set fully. Store the finished Elisenlebkuchen in an airtight tin or container. They taste even better after 2–3 days as the flavors meld and they soften slightly. They keep well for several weeks.