Elisenlebkuchen nach traditionellem Rezept
Gingerbread Elisenlebkuchen

In one of the oldest German bakeries, Arnd Erbel bakes according to tried and tested traditional recipes. Learn his recipe for Elisenlebkuchen here

Elisenlebkuchen

Already in the early morning hours, aromas of freshly baked bread, chocolate and spices flow through the streets of Dachsbach. The aroma leads to the Erbel bakery - one of the oldest bakeries in Germany. Here, the employees and apprentices prepare the pastries for the day.

First and foremost, master baker Arnd Erbel: he is the twelfth generation to run the family business, which was founded in 1680. Using tried and tested traditional recipes, he conjures up Bavarian products and brings to the table what was already passionately eaten in the state more than 250 years ago. Here he presents his recipe for Elisenlebkuchen.

In der Weihnachtszeit gibt es Lebkuchen und Panettone

Ingredients for about 40 pieces

  •     8 egg whites (from L-size eggs, about 250 grams)
  •     450 grams of sugar
  •     50 grams of honey
  •     1 pinch of salt
  •     5 grams sieved staghorn salt
  •     150 grams very finely chopped candied orange and lemon peel
  •     50 grams marzipan
  •     350 grams finely ground hazelnuts
  •     125 grams coarsely ground almonds (lightly roasted)
  •     125 grams wheat or spelt flour
  •     20 grams gingerbread spice
  •     About 40 round wafers (70 millimetres in diameter)
  •     Peeled, halved almonds for decorating
  •     Baking paper for the baking tray

And for the icing:

  •     2 egg whites (about 50 grams)
  •     100 grams sifted icing sugar

 

Preparation

Der Freibäcker mahlt das Getreide per Hand

The individual steps

  • Beat the egg whites, sugar, honey and salt with a mixer until stiff.
  • Mix the staghorn salt with 2 tablespoons of water. Mix with candied orange peel, candied lemon peel and marzipan to a paste. Stir the paste into the beaten egg white.
  • Mix the hazelnuts, roasted almonds, flour and gingerbread spice dry well. Stir into the beaten egg mixture by hand.
  • Line two baking trays with baking paper.
  •  Spread the finished mixture onto the wafers with a dampened knife. Decorate the gingerbread with the almond halves and place on the tray. Leave to dry in a warm, dry place for about 8 hours.
  • Preheat the oven to 210 °C and bake the gingerbread for about 10 minutes. It is best to pull the gingerbread off the tray with the paper. They will cool down faster that way.
  • In the meantime, mix the egg white and icing sugar together to make a smooth, liquid glaze. Brush the gingerbreads very thinly with the glaze while they are still hot from the oven. Let them dry well and store them in tins.

Tip from Arnd:

Bake a gingerbread to test it. If it runs off the wafer, leave the gingerbread to dry for a few hours longer and repeat the baking test.

 

Bon appétit!

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