Beat the eggs, sugar and vanilla sugar in a baking bowl in a bain-marie with a whisk until you get a viscous foamy mixture. Peel the almond kernels (this is easy if you scald them with hot water beforehand) and chop them into small pieces. Cut the candied lemon peel and candied orange peel into small cubes and stir them together with the spices and the grated lemon peel into the creamy mixture. Spread the dough 1 cm thick on round wafers and perhaps decorate with halved almond kernels. Leave a narrow edge because the dough will spread a little during baking.
Bake the gingerbread in a heated oven (about 180 degrees) for about 20-25 minutes. When they are ready, the dough should still be slightly wet inside.
A white icing is made with powdered sugar and rum or juice of a lemon. Most of the time people prefer a chocolate coating.
Each Lebkuechnerei has its top-secret recipes for the most diverse gingerbread variations. Try yourself the finest of all Nuremberg gingerbread, the Elisen-Lebkuchen. It is easier than you think. And if you succeed in finding your very own, unmistakable blend of herbs, you will have reached the highest consecrations of Nuremberg’s culinary and baking art. Just try it with ginger, mace or cardamom…
The most important thing about the real Nuremberg Gingerbread: It doesn’t contain a bit of flour.
Pastries, cakes, gingerbread
Our tip: It is best to use f
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