Nuremberg Christmas Gingerbread (Elisenlebkuchen)
4 servings
40 minutes
Nuremberg Christmas gingerbread, known as Elisenlebkuchen, is a traditional German treat rooted in the city of Nuremberg. Its history spans centuries, and the name 'Elisen' is linked to the legend of a baker's daughter whose gingerbread was deemed the best. This gingerbread features a rich almond flavor complemented by aromatic spices—cinnamon, cloves, and nutmeg. The addition of candied fruits gives the pastry a delicate sweetness and fruity notes. The texture is soft and airy, while the sugar glaze adds a subtle caramel note. Elisenlebkuchen is traditionally made for Christmas and gifted in festive packaging. It pairs perfectly with hot tea or mulled wine, creating a cozy atmosphere for winter celebrations.
1
Grind half of the almonds into flour, chop the other half with a knife.
- Almond: 250 g
2
Whisk the eggs well with sugar until the sugar is completely dissolved.
- Chicken egg: 2 pieces
- Sugar: 125 g
3
Mix all the almonds, candied fruits, and spices, and add to the egg mixture. If the dough is too liquid, you can add a little flour.
- Almond: 250 g
- Candied fruit: 125 g
- Ground cloves: 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Nutmeg: pinch
4
Preheat the oven to 180 degrees. Line the baking tray with parchment paper. Spoon the dough onto the tray. Bake for 15-20 minutes.
5
To make the glaze, mix powdered sugar with 2-3 tablespoons of water. Cover the hot gingerbread with the glaze and decorate.
- Icing sugar: 100 g
