Lebkuchen (German Gingerbread). This isn't quite a gingerbread cookie that you and I are familiar with but more of a soft gingerbread like cookie made with honey, almonds, and marmalade. My Oma and Opa would send us kids authentic Lebkuchen cookies from Germany during Christmas time, both the original flavor and chocolate. Nürnberger Lebkuchen is just one of many types of German gingerbread popular at Christmastime. The spices had to be imported for all Lebkuchen , so cities with strong trading partners had an advantage over small, agricultural villages when creating new types of Lebkuchen. The closest German equivalent of the gingerbread man is the Honigkuchenpferd ("honey cake horse").

Lebkuchen are German version of gingerbread but they are usually made with nuts, candied peel, cocoa and additional spices. I've made my own Lebkuchen spice mix and omg this is A BOMB! Covered in chocolate these cookies are extremely addictive so don't tell me later that I didn't warn you. You can cook Lebkuchen (German Gingerbread) using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Lebkuchen (German Gingerbread)

You need 300 g of cane sugar.
Prepare 5 of eggs, medium size.
It's 500 g of ground hazelnuts.
Prepare 15 g of gingerbread spice mix.
It's 0.5 tbsp of cinnamon.
It's 25 g of candied orange peel.
You need 25 g of candied lemon peel.
It's 0.5 tsp of lemon peel.
You need 1 of knive point of hartshorn or potash.
Prepare of wafer paper, diameter 70 mm.
Prepare of dark couverture chocolate.

German Lebkuchen are similar to gingerbread cookies, but they are very soft with a little more complex spice flavor. Gingerbread Recipes Are Old (And Wonderful) My mom says it is a very old recipe from Volynia (an area around the border of today's Poland and Ukraine, where German settlers used to live). Elisenlebkuchen are a traditional German gingerbread cookie made without flour. They have a unique and fantastic flavour from the special blend of spices.

Lebkuchen (German Gingerbread) instructions

Mix eggs and cane sugar until foamy. Chop candied orange and lemon peel. Since I am not a big fan of them I chop them rather finely so I do not bite on it in the Lebkuchen..
Add the rest of the ingredients. First the spices, potash/hartshorn and lemon peel, mix throughly. Than the candied lemon and orange peel and the ground hazelnuts..
Than add the candied lemon and orange peel and the ground hazelnuts and mix throughly..
Spread with a knife on the wafer paper and put on a baking tray with baking parchment. Let sit in the oven overnight. The photo shows how they look the nex morning..
The next morning: Take out the baking tray(s). Preheat the oven to 130 °C. Bake the cookies for 40 min. Let cool. (Photo: to the left the baked Lebkuchen, to the right how they look after a nights` lodging in the cold oven.).
Glaze with dark couverture chocolate and decorate to taste with almonds or candied cherries. Enjoy! But only after the flavours had two weeks in the bisquit tin to mingle... ;).

Nuts, fruit, and honey keep them wonderfully moist and chewy. (Skip to recipe.) Lebkuchenherzen, or gingerbread hearts, are a common sight at the open-air markets that operate throughout Germany during holidays such as Christmas, Oktoberfest, and Kirmes. They usually hang from ribbons with sweet sayings written in frosting at the center. You give them to friends or lovers or your family to express your feelings. Lebkuchen These spicy gingerbread-like bars, native to Nuremberg, Germany, are traditional holiday fare in that country. They contain no fat other than that in the egg but are addictive nonetheless, with their hard sugar glaze and nippy bite of crystallized ginger (substituted for the more typical citron).