The recipe for Lebkuchen is one of the oldest recipes in the history of Germany. It is believed to have its origins in the 13th century (only the recipe for beer might have an older tradition, but in that case we have to admit that the Egyptians were way ahead of us).

German ‘Gingerbread’ has its geographical origins in a Bavarian area called Franconia. If you ever encounter this strip of land between the Czech Republic and the former border to the GDR, don’t make the mistake of calling the local people Bavarians! They believe that there is a profound difference between them and ‘the others’.

The capital of Franconia is Nuremberg, which is one of the most famous/infamous cities in Germany due to its history. It is also the birthplace of Lebkuchen. Every year, since the 17th century, you can find Nuremberg’s citizens proudly presenting their historical speciality at the famous Christkindlesmarkt.

Note: As an English translation for Lebkuchen many dictionaries offer ‘Gingerbread’. Given the fact that ginger is not one of the ingredients, my German brain is searching for a more appropriate translation in vain! However, I’m positive that Lebkuchen can be enjoyed with or without a ‘suitable term’ for them.

Ingredients

  • 2 eggs
  • 200g sugar
  • 3 tsp cinnamon
  • ½ tsp cardamom
  • 1 knife point (a small pinch) ground cloves
  • ½ tsp lemon zest
  • 1 pinch salt
  • 200g ground almonds
  • 50g candied orange peel
  • 100g plain flour
  • ½ tsp baking powder

You will also need 30 rice paper rounds to bake the Lebkuchen on.

To decorate
  • 75g icing sugar, or a bar of chocolate coating
  • 1 tbsp lemon juice
  • Chopped almonds, to decorate

Method

  1. Whisk up the eggs together with the sugar. Add spices, lemon zest, salt, almonds and the candied orange peel. Add the flour and the baking powder by straining both through a sieve. Stir the flour and the baking powder into the dough.
  2. Put the rice paper onto a baking tray (don’t forget to put some baking paper underneath). Pile up small heaps of dough on top of them, then smooth the heaps with a wet knife. Let everything rest for about an hour. Preheat the oven to 175°C.
  3. Bake the Lebkuchen for 20 minutes.
  4. Whisk the icing sugar with the lemon juice or prepare chocolate coating.
  5. Leave the Lebkuchen to cool down, then add the icing or the chocolate. Almonds on top are a great decoration.
  6. Enjoy! Guten Appetit!