DISH RESEARCH · Dessert

Nuremberg Elisenlebkuchen

Also known as: Nuernberger Elisenlebkuchen, Nuremberg Elisen gingerbread

Nürnberg Tourism’s attributed Elisenlebkuchen warms a sugar, egg-white, honey and jam mixture, adds marzipan and supplied roasted ground hazelnuts, spreads it onto wafers, dries and bakes the decorated pieces, then brushes them with a powdered-sugar glaze.

Nuremberg Elisenlebkuchen — illustrative food image

About Nuremberg Elisenlebkuchen

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Nürnberg Tourism presents Walter Heiselbetz’s Elisenlebkuchen recipe from Lebkuchen-Schmidt. The wafer-based gingerbread uses supplied ground, roasted hazelnuts, marzipan, honey, apricot jam and native Zitronat and Orangeat, with almond and powdered-sugar decoration.

The sugar, supplied egg whites, honey and apricot jam are slowly warmed together to 40°C. Marzipan, the supplied ground and roasted hazelnuts, Zitronat, Orangeat, gingerbread spices and salt are added, and a hand mixer stirs the mixture for two minutes.

The wheat flour and the Hirschhornsalz dissolved in the listed three grams of supplied warm water join the mixture and are stirred in for about thirty seconds. About fifty grams are spread onto each wafer. Supplied halved almonds decorate them and a thin dusting of powdered sugar is added.

The gingerbread dries in a warm room for about twenty-four hours. The next day it bakes for about eleven minutes at 180°C.

While the gingerbread is still warm, a brush applies a glaze described as 250 grams of powdered sugar, fifty grams of water and a few drops of supplied lemon juice.

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Dish type: Dessert
Preparation: Read the preparation
The sugar, supplied egg whites, honey and apricot jam are slowly warmed together to 40°C. Marzipan, the supplied ground and roasted hazelnuts, Zitronat, Orangeat, gingerbread spices and salt are added, and a hand mixer stirs the mixture for two minutes. The wheat flour and the Hirschhornsalz dissolved in the listed three grams of supplied warm water join the mixture and are stirred in for about thirty seconds. About fifty grams are spread onto each wafer. Supplied halved almonds decorate them and a thin dusting of powdered sugar is added. The gingerbread dries in a warm room for about twenty-four hours. The next day it bakes for about eleven minutes at 180°C. While the gingerbread is still warm, a brush applies a glaze described as 250 grams of powdered sugar, fifty grams of water and a few drops of supplied lemon juice.

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Ingredients in Nuremberg Elisenlebkuchen

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Germany

Cuisines & regions

Franconian Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: Nuremberg

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Rezept Elisenlebkuchen