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Elisenlebkuchen – the Finest Nuremberg Gingerbread Cookie

Elisenlebkuchen is distinguished by its particularly high proportion of almonds, hazelnuts and walnuts and by its soft, aromatic gingerbread mixture. Unlike many other types of gingerbread, cereal ingredients play only a minor role. Selected recipes are even made without any flour in the Lebkuchen mixture.

In this category, you can order original Nuremberg Elisenlebkuchen plain, sugar-glazed or coated with chocolate and in a range of pack sizes. The selection also includes gluten-free, vegan and reduced-sugar options as well as smaller specialities made in the Elisen style.

Contents

1. What defines genuine Elisenlebkuchen?
2. Elisen varieties and dietary options
3. Elisenlebkuchen with or without flour
4. Plain, sugar-glazed or chocolate-coated
5. The story behind the name “Elisen”
6. How to bake Elisenlebkuchen at home
7. Storage and shelf life

What defines genuine Elisenlebkuchen?

Elisenlebkuchen is classified in the German guidelines for fine baked goods as Finest Oblatenlebkuchen, the highest-quality category of wafer-based Lebkuchen. Its composition is characterised by the following requirements:

• The Lebkuchen mixture contains at least 25% almonds, hazelnuts and/or walnuts.
• Other oilseeds are not used for Elisenlebkuchen.
• The mixture contains no more than 10% cereal products or no more than 7.5% starch, or an equivalent combination.

The high proportion of premium nuts gives Elisenlebkuchen its intense flavour and soft, moist texture. Our finest Lebkuchen-Welt own-brand Elisenlebkuchen is made with 38% nuts and no flour in the Lebkuchen mixture.

Our Elisenlebkuchen varieties

Classic Elisenlebkuchen

Classic Elisenlebkuchen combines almonds and nuts with carefully balanced spices, candied orange peel and candied lemon peel. Depending on the variety, it is available plain, with a sugar glaze or coated with dark, milk or white chocolate.

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Gluten-free Elisenlebkuchen

Gluten-free Elisenlebkuchen is made without gluten-containing cereal ingredients while retaining the characteristic flavour of nuts and spices. Please always refer to the ingredient list and allergen information on the individual product page.

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Vegan Elisenlebkuchen

Vegan Elisenlebkuchen replaces animal-derived ingredients used in traditional recipes with plant-based alternatives. The result is a moist gingerbread speciality with the characteristic aroma of nuts and spices.

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Reduced-sugar and lower-carb Elisenlebkuchen

These varieties are intended for customers who pay particular attention to sugar or carbohydrate content. The exact nutritional values and ingredients are listed on each individual product page.

Browse reduced-sugar Elisenlebkuchen

Elisen confectionery and mini Lebkuchen

Elisen confectionery and mini Lebkuchen are convenient smaller portions for a biscuit plate, coffee break or seasonal gift. Depending on the product, they may be genuine Elisenlebkuchen or smaller specialities made in the Elisen style. The exact designation is shown on the relevant product page.

Discover Elisen confectionery
Browse mini Elisenlebkuchen

Elisenlebkuchen with or without flour

Elisenlebkuchen is not necessarily flourless. However, its mixture may contain only a limited proportion of cereal products or starch. Some recipes are made without any flour in the Lebkuchen mixture.

Flourless Elisenlebkuchen often has a denser, softer and more nut-forward texture. Varieties containing a small amount of cereal ingredients may feel slightly lighter. The better option is ultimately a matter of personal preference. An assorted pack is a convenient way to compare different flavours and coatings.

Plain, sugar-glazed or chocolate-coated Elisenlebkuchen

The coating has a noticeable influence on the flavour. Plain Elisenlebkuchen allows the nuts and spices to take centre stage. A sugar glaze adds gentle sweetness, while chocolate creates a richer and smoother finish.

The exact type of chocolate or glaze used is stated in the product description and ingredient list. Assorted packs are particularly suitable for tasting several coatings side by side.

Why is it called Elisenlebkuchen?

The precise origin of the name has never been conclusively established. One explanation links it to Elisabeth, who is sometimes described as a patron saint of bakers. The better-known version is a Nuremberg legend about a Lebkuchen baker and his daughter Elise or Elisabeth.

According to the legend, the girl became seriously ill. Her father is said to have baked her an especially rich Lebkuchen containing plenty of nuts and no flour. After her health improved, he named the gingerbread after her. The story is not historically proven, but it illustrates why Elisenlebkuchen is still associated with an exceptionally rich and nut-based recipe.

How to make Elisenlebkuchen – a simple home recipe

The following home-baking recipe makes approximately 20 wafer-based Lebkuchen. It is intended as an introduction for home bakers and is not the recipe used for the products sold in our shop.

Ingredients

• 50 g candied orange peel
• 50 g candied lemon peel
• 100 g ground hazelnuts
• 200 g ground almonds
• 150 g sugar
• 1 pinch of salt
• 3 tsp Lebkuchen spice mix
• 1 tsp baking powder
• 2 eggs
• approximately 20 baking wafers, 70 mm in diameter
• approximately 150 g chocolate or couverture for coating

Method

1. Finely chop the candied orange and lemon peel, then combine with the hazelnuts, almonds, spice mix and baking powder.
2. Beat the eggs, sugar and salt until light and foamy. Carefully fold in the nut mixture.
3. Place the baking wafers on trays lined with baking paper and spread the mixture about 1.5 cm thick on top.
4. Bake in a preheated fan oven at 150 °C for approximately 15 to 20 minutes.
5. Leave to cool completely, then coat with chocolate or sugar glaze as desired.

Ovens vary, so check the Lebkuchen regularly towards the end of the baking time. When portioning the mixture, avoid spreading it beyond the edge of the wafer.

How to store Elisenlebkuchen

Store Elisenlebkuchen in a cool, dry place away from direct sunlight. Once opened, keep the cookies in a tightly closing tin. Sheets of baking paper between different varieties can help prevent coatings from sticking together and flavours from transferring.

Always follow the best-before date printed on the packaging. If the Lebkuchen has become slightly firm, a small piece of apple can be placed in the tin for a short time. Check it daily and remove it after no more than one or two days to avoid excessive moisture or mould.

Order original Nuremberg Elisenlebkuchen online

At Lebkuchen-Markt, you can buy Nuremberg Elisenlebkuchen online in different flavours, coatings and pack sizes. For gifting, choose Elisenlebkuchen in a gingerbread tin, a gingerbread chest or a ready-made gingerbread gift set.

The ingredient, allergen, nutritional, availability and delivery information shown on the individual product page always applies.

Frequently asked questions about Elisenlebkuchen

How many nuts must Elisenlebkuchen contain?

The mixture must contain at least 25% almonds, hazelnuts and/or walnuts.

Is Elisenlebkuchen always flourless?

No. It may contain a limited proportion of cereal products or starch. Some recipes are nevertheless made without flour in the Lebkuchen mixture.

Is flourless Elisenlebkuchen automatically gluten-free?

No. The baking wafer may contain gluten, and traces may also occur during production. Always look for an explicit gluten-free declaration on the individual product.

Which variety is best for a first taste?

An assorted selection is ideal for comparing plain, sugar-glazed and different chocolate-coated Elisenlebkuchen.