German Gingerbread (Nürnberger Lebkuchen)

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recipe by Sally's Blog https://sallys-blog.de/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    24
  • Calories icon
    Calories
    273
based on 14 ratings

It’s time for another recipe from our famous category: Imitation – Original meets Sally. Many of you have asked for some typical Nuremberg Lebkuchen cookies of the Elisen type (Elisenlebkuchen) for Christmas time. I’ll show you how you can easily make this classic yourself. They are very aromatic and moist. This recipe uses edible baking wafers/rice paper approx. 90mm round. User generated recipes have not been re-tested by Kenwood.

recipe updated May 2, 2024

Ingredients

  • Candied citrus peel icon
    Candied citrus peel
    400 g
  • Ginger icon
    Ginger
    20 g
  • Dark chocolate icon
    Dark chocolate
    200 g
  • Egg icon
    Egg
    6
  • Brown sugar icon
    Brown sugar
    180 g
  • Honey icon
    Honey
    40 g
  • Ground almonds icon
    Ground almonds
    250 g
  • Ground hazelnut icon
    Ground hazelnut
    250 g
  • Ground cinnamon icon
    Ground cinnamon
    1 tablespoon
  • Ground nutmeg icon
    Ground nutmeg
    ¼ teaspoon
  • Salt icon
    Salt
    ¼ teaspoon
  • Ground cardamom icon
    Ground cardamom
    1 pinch
  • Ground cloves icon
    Ground cloves
    ½ teaspoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Icing sugar icon
    Icing sugar
    150 g
  • Lemon juice icon
    Lemon juice
    3 tablespoons
  • Wafer paper icon
    Wafer paper
    24 slices

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Cooling rack
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 150°C
  2. Line a clean baking tray with parchment paper then set aside
  3. Attach the K-Beater
  4. Add egg, brown sugar and honey to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted until frothy - 5 min, Speed 3
  7. Then add ground almonds, ground hazelnut, candied citrus peel, ground cinnamon, ground nutmeg, salt, ground cardamom, ground cloves, vanilla extract and ginger to the Cooking Chef XL Bowl
  8. Mix with splashguard fitted until combined - 1 min, Speed 2
  9. Add wafer paper to a clean work surface
  10. Scoop some of the dough onto the centre of each wafer
  11. Moisten your fingers with water, pressing the dough on the sides to make a dome
  12. Repeat with the rest
  13. Transfer cookies to baking tray
  14. Bake - 20 min, 150°C
  15. Remove from oven
  16. Transfer cookies to cooling rack
  17. How to decorate with sugar glaze
  18. Add icing sugar and lemon juice to a clean medium bowl
  19. Mix with tablespoon until well combined
  20. Spoon and spread the glaze over the cookies
  21. Set aside and let cool
  22. How to decorate with chocolate
  23. Clean Cooking Chef bowl
  24. Attach the Creaming Beater
  25. Add dark chocolate to the Cooking Chef XL Bowl
  26. Mix with splashguard fitted - 10 min, 60°C, Stir 1
  27. Alternatively, add two thirds of the chocolate into a bowl and melt over warm (not boiling) water
  28. Remove the bowl from the water and add the remaining chocolate and stir until completely melted
  29. Brush the chocolate over each cookie
  30. Serve
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