Gingerbread - German Lebkuchen
Recipe type: Dessert, Holiday
Cuisine: German
Traditional German Gingerbread doesn't usually contain ginger or hardly any flour.
  • 3 eggs
  • ½ lb sugar
  • 1 Tbsp vanilla sugar
  • ½ lb hazelnuts lightly toasted and ground
  • ⅛ lb candied lemon rind, finely chopped
  • ½ lb candied orange rind, finely chopped
  • ¼ cup milk, lukewarm
  • 1 Tbsp flour
  • 1 Tbsp ground cinnamon
  • ½ tsp ground cloves
  • 1 lemon rind grated
  • round wafers approx 2 inches in diameter
  • almonds peeled and halved
  • candied lemon rind sliced
  • 2 oz powdered sugar (sifted)
  • 1-2 tsp hot water
  • 2 Tbsp Rum
  1. In a heat resistant bowl, placed over a pot of boiling water, heat the eggs, sugar, and vanilla sugar until they are very foamy. The mixture should only get lukewarm at most.
  2. Take the bowl off the heat and add the hazelnuts, grated lemon rind, orange rind, milk, flour, cinnamon, cloves, and grated lemon rind, mixing them carefully.
  3. Spread the mixture on the round wafers, keeping it approx ½ inch thick in the middle and sloping toward the sides.
  4. Decorate with the almond halves and sliced candied lemon rind.
  5. Let the rounds dry slightly before baking
  6. Bake them slowly (20 minutes) at 270 degrees F (You should be able to press the underside in slightly, or they may come out too dry)
  7. Mix the powdered sugar with the hot water and Rum
  8. Glaze the tops of the rounds with the mixture while they are still hot.
  9. Let the rounds cool and store them in a metal box.
Recipe by Baby Boomster at