Elisen Lebkuchen


Lebkuchen is a type of Christmas cookie. While they are commonly translated as being gingerbread, this is a misconception as they do not actually contain ginger! The Elisen lebkuchen originated in Nuremberg around 1500, and must contain at least 25% nuts.

German pastries day 4 (5 of 6)


  • 60 g marzipan
  • 15 g egg white
  • 75 g granulated sugar
  • 75 g egg white
  • 100 g granulated sugar
  • 75 g hazelnut powder
  • 75 g almond powder
  • 45 g cake flour
  • 3.5 g baking soda
  • 12 g cinnamon
  • 4 g cloves
  • 2 g mace/nutmeg
  • 1 g nutmeg
  • 1 g cardamom
  • 30 g lemon peel cubes
  • 30 g candied orange peel
  • Back Oblaten wafers


  1. Preheat oven to 350 F
  2. Combine marzipan and egg whites with a wood spoon until there are no lumps
  3. Chop up the candied fruits
  4. Mix together all of the dry ingredients
  5. Make the meringue. Get the egg whites quite stiff before adding the sugar. It is a very heavy meringue, so it is nearly impossible to actually get stiff
  6. Add 1/3 of the meringue to the marzipan and mix well. Fold in the remainder of the meringue
  7. Fold in the dry ingredients and fruits
  8. Pipe onto Back Oblaten wafers leaving space at the edges for the cookies to expand
  9. Wet a napkin and smooth out each cookie into a dome shape
  10. Decorate each cookie with halved almonds and candied ginger (as shown below)
  11. Bake cookies (soft bake)
  12. Glaze cookies with fondant when cooled


  • In a meringue more egg white: sugar means a very light meringue, and 1:1 means very heavy
  • Marzipan has a very long shelf life. It’s very important to get high quality marzipan (the more almond the better). Most marzipan has “maybe been carried through an almond plantation once.”
  • Back Oblaten wafers are a thin white wafer that hold the weight of the cookie. This recipe is too soft and will not hold together without a base.
Wafer crisps
Piping dough on the wafer crisps
Putting the sliced almonds and ginger on the cookies
Glazed cookies

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