Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lebkuchen (elisenlebkuchen) with rye. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Having grown up in Germany it's the Christmas season when I get the most homesick. One of Germany's most famous Christmas treats (and one of my personal favorites), is Elisenlebkuchen, and that's the German Lebkuchen recipe we're sharing today. Nürnberger Elisenlebkuchen are one of Germany's most prized holiday confections.
Lebkuchen (Elisenlebkuchen) with Rye is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Lebkuchen (Elisenlebkuchen) with Rye is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have lebkuchen (elisenlebkuchen) with rye using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Lebkuchen (Elisenlebkuchen) with Rye:
- Make ready 50 g hazelnuts
- Get 40 g almond or hazelnut powder
- Take 15 g candied orange peel
- Prepare 15 g candied lemon peel
- Prepare 1/8 tsp dry ginger
- Take 1 tsp lemon or orange zest or mix
- Prepare 1/2 tsp vanilla extract
- Prepare 7 g lebkuchen spice mix (see in my recipe list)
- Get 15 g rye flour
- Get ******
- Prepare 1 egg
- Get 80 g powdered sugar
- Make ready ******
- Take 8-12 oblaten depending on size (as a substitute I use flavorless crackers like Carr's Water Crackers)
Nürnberger Lebkuchen with almonds and sugar coating, of the Elisen type (Elisenlebkuchen). It is uncertain whether Elise was the daughter of a gingerbread baker or the wife of a margrave. Hier werden Nürnberger Elisenlebkuchen nicht verkauft. Elisenlebkuchen are one of the most famous Christmas cookies in Germany!
Instructions to make Lebkuchen (Elisenlebkuchen) with Rye:
- 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.
- Heat a saucepan full of water on the stove.
- Place bowl with eggs in the water and heat until about40-43°C. It needs to be this temperature to create the correct consistency.
- When eggs are heated, mix with a mixer or whisk until a thick texture and slightly lighter color.
- Mix with the nut mixture and let rest for at least an hour to thicken.
- 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.]
- Arrange on a baking sheet and bake at 200°C/400°F for about 15 minutes.
- Let cool completely and brush with melted chocolate. Decorate with almonds or sprinkles and let chocolate dry before eating.
Elisen-Lebkuchen sind Oblatenlebkuchen, die ohne Mehl gebacken werden. Nürnberger Lebkuchen von Hand gemacht - made by Düll. Feinste Spitzenqualität, ausschließlich von Hand gefertigte Elisenlebkuchen aus der Lebkuchenstadt Nürnberg. Elisenlebkuchen gehören zu den besonders feinen Weihnachtsklassikern. Aromatisch und würzig - und weil die meisten Elisenlebkuchenrezepte ohne Mehl sind, auch herrlich weich und saftig!
So that’s going to wrap this up for this exceptional food lebkuchen (elisenlebkuchen) with rye recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
