BLUE WINDOW | Food Travels in the Alps | Lebkuchen (gingerbread)

AUSTRIA GERMANY SLOVENIA SWITZERLAND
SlovenianGingerbread-lowres

Traditionally made with candied fruit, eggs, nuts, honey and spices, and associated with Nürnberg (in 1643 the city’s bakers formed a guild to preserve the method), lebkuchen are baked throughout alpine Europe. This is a traditional version.

Dough

  • 255 g sugar
  • 215 g hazelnuts, fine ground
  • 3 eggs
  • 90 ml forest / wildflower honey
  • 60 g white spelt flour
  • 50 g candied lemon peel, chopped small
  • 50 g orange, zest
  • 45 g vanilla sugar
  • 30 g walnuts, chopped small
  • 10 g candied ginger, chopped small
  • 4 g cinnamon, ground
  • 3 g allspice, ground
  • 3 g ginger, ground
  • 1 g anise, ground
  • 1 g baking powder
  • 1 g cardamom, ground
  • 1 g cloves, ground
  • 1 g coriander, ground
  • 1 g nutmeg, ground

Glaze

  • 65 g icing sugar
  • 10 ml kirschwasser / brandy
  • 10 ml red wine

Blend eggs and sugar into a froth, add remaining ingredients, rest overnight. Spoon 80 g of the mixture into 12 moulds. Bake at 180°C for 30 minutes. Leave to cool, then apply the glaze.