Recipe: Appetizing Lebkuchen (Elisenlebkuchen) with Rye

Lebkuchen (Elisenlebkuchen) with Rye. Prepared in monastery bakeries, Lebkuchen But the most highly prized of all are the Nürnberger Elisenlebkuchen. The title is a regionally protected one and only Lebkuchen produced in Nürnberg. Elisenlebkuchen gelten als die Lebkuchen-Spezialität schlechthin.

They are flourless, studded with tiny pieces of candied citrus peel, and rich in ground nuts and almond paste, which help keep. Nürnberger Elisenlebkuchen are one of Germany's most prized holiday confections. Made with honey, nuts and a variety of spices, they are simply. You can have Lebkuchen (Elisenlebkuchen) with Rye using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Lebkuchen (Elisenlebkuchen) with Rye

1. Prepare 50 g of hazelnuts.
2. It's 40 g of almond or hazelnut powder.
3. You need 15 g of candied orange peel.
4. You need 15 g of candied lemon peel.
5. You need 1/8 tsp of dry ginger.
6. You need 1 tsp of lemon or orange zest or mix.
7. You need 1/2 tsp of vanilla extract.
8. Prepare 7 g of lebkuchen spice mix (see in my recipe list).
9. It's 15 g of rye flour.
10. It's of ******.
11. It's 1 of egg.
12. Prepare 80 g of powdered sugar.
13. Prepare of ******.
14. Prepare 8-12 of oblaten depending on size (as a substitute I use flavorless crackers like Carr's Water Crackers).

The flavor of ground hazelnuts contributes significantly to the magic that is Elisenlebkuchen. But those who love hazelnuts also know they are a nuisance to peel. 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.

Lebkuchen (Elisenlebkuchen) with Rye instructions

1. Mix nuts, citrus peel, ginger, zest, vanilla, lebkuchen spice and rye flour in a bowl..
2. Put the mixture into a food processor and grind until sandy. You want to keep some graininess for a good texture..
3. In a metal bowl. whisk eggs and powdered sugar until all sugar is dissolved..
4. Heat a saucepan full of water on the stove..
5. Place bowl with eggs in the water and heat until about40-43°C. It needs to be this temperature to create the correct consistency..
6. When eggs are heated, mix with a mixer or whisk until a thick texture and slightly lighter color..
7. Mix with the nut mixture and let rest for at least an hour to thicken..
8. 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.].
9. Arrange on a baking sheet and bake at 200°C/400°F for about 15 minutes..
10. Let cool completely and brush with melted chocolate. Decorate with almonds or sprinkles and let chocolate dry before eating..

Elisenlebkuchen gehören zu den besonders feinen Weihnachtsklassikern. Aromatisch und würzig - und weil die meisten Elisenlebkuchenrezepte ohne Mehl sind, auch herrlich weich und saftig! Elisenlebkuchen - Das leckere Original zu Weihnachten. Nur echt mit Elisenlebkuchen: Weihnachten ist einfach nicht Weihnachten ohne. Made Elisenlebkuchen I love the story behind how it got it's name.