Gingerbread
Celebrate the holidays with an iconic historical confection
Traditional German gingerbread is unexpectedly easy to make. A food processor is essential for grinding the hazelnuts and candied peels into a fine texture. If candied orange or lemon peel isn’t available, substitute with mixed peel in equal measure. Oblaten wafers have been omitted to simplify the recipe; however, if you’re a purist, they can be sourced at most German specialty shops or online. Icing glaze is optional but highly recommended.
Instructions
Ingredients
1⅓ cups granulated sugar
4 large eggs
2 cups packed (230g) fine ground almond flour
1½ cups (230g) unblanched whole hazelnuts
½ cup all-purpose flour
¼ tsp salt
3 Tbsp lebkuchenngewürz (see below)
¼ cup candied orange peel
¼ cup candied lemon peel
Ingredients for Lebkuchengewürz
2½ Tbsp ground cinnamon
1½ tsp ground clove
1 tsp ground ginger
½ tsp ground allspice
½ tsp ground cardamom
¼ tsp ground mace
¼ tsp ground aniseed
¼ tsp nutmeg
Ingredients for Sugar Glaze (optional)
1 cup confectioners’ sugar, sifted
2 Tbsp water
Method
Preheat the oven to 300°F. Prepare the lebkuchengewürz by mixing together all the spices. Set aside. In a large bowl, combine the eggs and sugar and beat on high until the mixture turns a glossy pale yellow and ribbons off the beaters (about 3–5 minutes). Set aside.
To the bowl of a food processor add the almond flour, hazelnuts and candied peels and process into a very fine consistency with no large pieces (about 1 minute). Stop the machine and add the flour, 3 tablespoons of the lebkuchengewürz, and salt to the nut mixture and process until combined.
Fold the nut mixture into the egg mixture until fully combined. Allow the batter to rest for 5 minutes (the batter should be fairly thick and hold a soft shape). Meanwhile, line a large baking sheet with parchment paper.
Using a small cookie scoop (~a heaping tablespoon), portion the batter onto the prepared baking sheet leaving two inches between each portion. Bake in the preheated oven for 20–22 minutes, or until the tops are puffed and lightly golden brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining batter.
To make the glaze, whisk the icing sugar and water in a small bowl until smooth. Brush each cookie with a thin layer of the icing then place back on the cooling rack (allow excess to drip off onto a piece of parchment paper under the rack). Allow the icing to cure fully. Elisenlebkuchen should be stored at room temperature in a tightly sealed container.
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