Episode 45: Loving Lebkuchen

Lebkuchen Spice Mix

Very lightly adapted from Luisa Weiss’s Classic German Baking

  • 30g ground cinnamon
  • 1 1/2 tbsp ground cloves
  • 1 tsp ground allspice
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • 1 tsp ground mace
  • 1/2 tsp ground nutmeg
  • 3/4 tsp ground aniseed (I bashed some star anise then blended it with the other spices using a machine)
  • 1/8 tsp white pepper

Aged Lebkuchen

Aged lebkuchen
From Shauna Sever’s Midwest Made. On website A Beautiful Plate.
The only important thing I changed was using 2 tbsp lebkuchen spice mix instead of the called-for spices.

Elisenlebkuchen Feine

Elisenlebkuchen from Nuremburg
Recipe from Axel Müller, Schwabach (near Nuremburg) via my friend Anja!

Makes 30-35, approx 70mm (2.75in) diameter; more if you make them 50mm (2in) diameterm as I did. Store in an airtight container.


  • 270g eggs
  • 250g demerara sugar
  • 50 g granulated sugar
  • 300g ground almonds
  • 300g ground hazelnuts
  • 100g candied lemon peel, finely chopped
  • 100g candied orange peel, finely chopped
  • 15g lebkuchen spices
  • 2 tbsp rum, if liked (I used Cointreau)
  • Oblaten wafers or rice paper cut into rounds


Sugar glaze: 150 g powdered/ icing sugar, 1 egg white, 1 splash of lemon. Mix everything and pour/ brush on.

Chocolate: 250 g Kuvertüre high quality chocolate, melted. Dip them into the chocolate. (Kate: I used a mix of dark and milk.)

For both, about 100g whole almonds, to top (if wanted)


  1. Finely grind the orange and lemon peel with some of the nuts in a food processor. 
  2. Beat the eggs with the sugar until frothy. Add the remaining ingredients in order.
  3. Let the dough mature in the fridge overnight.
  4. Use a teaspoon to put the dough on small wafers and smooth it out a little. Bake at 170-175 C / 340F convection oven for about 20 minutes.
  5. After cooling, brush with whole milk then dark chocolate or sugar glaze. (Kate: I skipped the milk by accident.)

Published by Kate

Home baker and now podcaster!

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