Elisenlebkuchen / Gingerbread Cookies

Name: Elisenlebkuchen/Gingerbread Cookies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 4 large eggs; 250 g brown sugar; 1 teaspoon pure vanilla extract; 250 g almond meal; 250 g almonds chopped; 1 teaspoon cinnamon; 15 g lebkuchengewürz (or 1/2 teaspoon ground cloves, a dash of ground star anis, ginger, cardamom, coriander and nutmeg (15g total)); 100 g candied lemon peel; 100 9 candied orange peel; 1 Tbsp rum (optional); 200 g powdered sugar; 3 Tbsp lemon juice

Elisenlebkuchen/Gingerbread Cookies

A popular German Christmas cookie. Try them and you will love them!

Print Recipe Pin Recipe

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Course Cookie
Cuisine Germay

Servings 40 cookies (depending on size)

Equipment
mixing bowl, mixer, stiring spoon, backing shedd and, baking paper

Ingredients

4 large eggs
250 g brown sugar
1 teaspoon pure vanilla extract
250 g almond meal
250 g almonds chopped
1 teaspoon cinnamon
15 g lebkuchengewürz or 1/2 teaspoon ground cloves, a dash of ground star anis, ginger, cardamom, coriander and nutmeg (15g total)
100 g candied lemon peel
100 9 candied orange peel
1 Tbsp rum (optional)
For the Sugar Glaze:
200 g powdered sugar
3 Tbsp lemon juice

Instructions

Preheat the oven to 300 degrees F.
In a large mixing bowl, beat the eggs until foamy. Add the sugar, and vanilla extract and beat until combined.
Add the ground and chopped almonds, Lebkuchengewürz, and candied lemon and orange peels and stir until thoroughly combined. The mixture will be wet but if it is too thin to scoop onto the oblaten add some more almond 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 25-28 minutes. Remove the cookie sheet and allow to cool completely.
Once cooled, glaze them with the lemon glaze, and decorate them with almonds while the glaze is still wet. Let the Lebkuchen dry completely until the glaze is hardened.
Store them in an airtight container. You can keep them for several weeks (if not eaten before 🙂 )
Makes about 35 if using 70mm Backoblaten and about 25 if using 90mm Backoblaten.

Notes
I usually don't use obladen - it works well without them, just scoop the lebkuchen dough on the baking sheet in your preferred size.

Keyword Baking, Cookie, gelingt leicht

May you also like German Almond Macaroons and Cinnamon Stars – all of them are gluten free.

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Elisenlebkuchen / Gingerbread Cookies