Recipe: Perfect Lebkuchen (Elisenlebkuchen) with Rye

Lebkuchen (Elisenlebkuchen) with Rye. Elisenlebkuchen von Weiss, Wicklein, Haeberlein-Metzger, Bahlsen und vieles mehr. Mix nuts, citrus peel, ginger, zest, vanilla, lebkuchen spice and rye flour in a bowl. Put the mixture into a food processor and grind until sandy. You want to keep some graininess for a good texture. In a metal bowl. whisk eggs and powdered sugar until all sugar is dissolved.

Lebkuchen is sometimes packaged in richly decorated tins, chests, and boxes, which have become nostalgic collector items. This delicious recipe I got from a fomer colleague of mine, Ina. Ever since I learned it, it is an all time favorite of my pre-christmas baking. You can cook Lebkuchen (Elisenlebkuchen) with Rye using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Lebkuchen (Elisenlebkuchen) with Rye

1. You need 50 g of hazelnuts.
2. It's 40 g of almond or hazelnut powder.
3. Prepare 15 g of candied orange peel.
4. Prepare 15 g of candied lemon peel.
5. Prepare 1/8 tsp of dry ginger.
6. You need 1 tsp of lemon or orange zest or mix.
7. You need 1/2 tsp of vanilla extract.
8. You need 7 g of lebkuchen spice mix (see in my recipe list).
9. You need 15 g of rye flour.
10. It's of ******.
11. It's 1 of egg.
12. You need 80 g of powdered sugar.
13. It's of ******.
14. Prepare 8-12 of oblaten depending on size (as a substitute I use flavorless crackers like Carr's Water Crackers).

Please not that the prepared Lebkuchen have to sit overnight in the oven. Authentic Lebkuchen recipe This is a typical Lebkuchen recipe as we would make in Austria. Lebkuchen are also called Lebzelten in Austria. The key ingredients in this Lebkuchen recipe are rye flour, honey, ground almonds and the spice mix.

Lebkuchen (Elisenlebkuchen) with Rye instructions

1. Mix nuts, citrus peel, ginger, zest, vanilla, lebkuchen spice and rye flour in a bowl..
2. Put the mixture into a food processor and grind until sandy. You want to keep some graininess for a good texture..
3. In a metal bowl. whisk eggs and powdered sugar until all sugar is dissolved..
4. Heat a saucepan full of water on the stove..
5. Place bowl with eggs in the water and heat until about40-43°C. It needs to be this temperature to create the correct consistency..
6. When eggs are heated, mix with a mixer or whisk until a thick texture and slightly lighter color..
7. Mix with the nut mixture and let rest for at least an hour to thicken..
8. Pile the mixture onto oblaten or a substitute for oblaten*. The lebkuchen should be rounded in the middle and the dough extended to the edges. [*I use almost flavorless crackers. Thin, lightly flavored cookies may work as well. I heard some people have used foil, but you need to remove after baking.].
9. Arrange on a baking sheet and bake at 200°C/400°F for about 15 minutes..
10. Let cool completely and brush with melted chocolate. Decorate with almonds or sprinkles and let chocolate dry before eating..

See recipes for Healthiest Banana Bread, Pear and Rye Cake too. Lebkuchen originated in Nuremberg, and that gingerbread-style honey and molasses cookie with lots of spices, is the Nuremberg lebkuchen that I talked about last week. The spice mixture stays the same in all the versions of lebkuchen, and I also showed you how to make the lebkuchengewurz and other uses for it, just in case you get tired of cookies. But this week I'm moving on to a naturally. This works as well from my favorite flour company in the US.