Nürnberger lebkuchen is a speciality made during Christmas time and originating from Nürnberg in the state of Bavaria, Germany. It is now a protected name and can only be used for Lebkuchen actually originating from there, when sold. A comparatively newer variant of this lebkuchen is the Nürnberger Elisenlebkuchen, which are baked without any flour. And this is one fact which makes them so interesting for me. Need I mention why? They are gluten free!
But, another reason for this is that I don't like the lebkuchen found in the markets usually. They taste too much of cinnamon and you might know that I prefer it with only little cinnamon. So, that means I have to bake them myself.
And going through this book I got as a gift from a friend of mine, I found this lovely recipe of these exquisite Nürnberger Elisenlenbkuchen. The recipe couldn't have been more perfect for me. After having baked my first round of cookies already, I felt confident enough to try these myself as well.
Nünberger Elisen-LebkuchenRecipe by PG of My Kitchen Stories
Based on the Book: Dr. Oetker's Weihnachts Bäckerei (Dr. Oetker Verlag)
Preparation time: 20-25 minutes
Baking Temperature: 130-150°C (convection oven: 120°C) ; gas - position 1
Baking time: 25-30 minutes
75 -100 g candied orange and lemon peel, finely chopped
125 g almonds meal
200g fine crystal sugar
1 pack vanilla sugar or 1 tsp vanilla extract
1 pinch ground clove or cinnamon (I only used cinnamon)
a few drops rum flavouring or 2 tbsp rum
1 tbsp lemon peel or a few drops lemon flavouring
1/2 tsp ground cinnamon
1/4 tsp baking powder
75-125 g ground hazelnuts (depending on the size)
30 small paper thin round wafers* ( communion wafers / host, called Oblate in German), to place the batter on
spread ground nuts (almonds or hazelnuts) on the baking sheet (almond or hazelnut)
150 g powdered sugar (confectioners sugar)
1-2 tbsp warm water or lemon juice or a mixture
75 g dark chocolate icing
75 g dark chocolate
10 g coconut fat
- mix together finely chopped candied orange and lemon peel with almonds and set aside
- beat the eggs in a deep bowl at highest speed to get a fluffy and creamy mixture
- add vanilla extract or sugar and slowly sprinkle the sugar into the mixture while beating, which takes about a minute
- fold in the aromas, cinnamon and lemon peel
- add baking powder to the almond mixture and fold it slowly into the egg mixture (you can use the egg beater at the lowest speed)
- fold in so much ground hazelnuts so that the batter is still easily spreadable
- spread baking sheets over baking trays and grease them
- if using hosts/wafers then place them on these sheets
- if using ground nuts then sprinkle slightly on the sheet to have a thin layer to prevent the cookies from sticking to the sheet
- using two spoons place spoonfuls of the cookie mixture on each of the wafers or on simply on the sheet to make around 30 cookies
- bake in preheated oven (requires about 5-10 minutes) at 150°C (convection oven: 120°C) for 25-30 minutes
- for the white sugar icing mix so much water or lemon juice with the sugar to make a thick paste and
- for the chocolate icing melt the ingredients in a double boiler / water bath and stir
- spread the icings on the still hot cookies, by dipping the cookies in the icing or by pouring it on the cookies with a spoon
As you can see here, these haven't turned out perfect. I have no clue as to why these got wrinkled on top or when. It did not affect the flavour or the taste, as they taste fantastic. I made both the coatings for them, sugar and chocolate. But, hubby didn't want any, so I also left a part of the cookies plain. And they actually taste wonderful! But, again each one of us has found his favorite, while sunny boy always chooses the ones with sugar coating (surprisingly, as chocolate in general is his favorite) and I like the ones with chocolate and hubby plain. I'll be making another round soon and let me see if I can figure out why the surface got wrinkled, maybe the oven wasn't hot enough or I had opened it once. Or that I used the mixer at lowest speed to fold in the almond meal.
But, it was utter pleasure to bite into these chewy and flavourful orange and lemony cookies or to be precise, lebkuchen, as these are a special type of cookies made for Christmas. And I'm so happy to have tried these and I will surely make them again.
These cookies go to Susan's Eat Christmas Cookies (part 2) at Food Blogga , the round up is here.