Nuremberg gingerbread (Nuernberger Lebkuchen)

[Masinen]

Nuremberg gingerbread (Nuernberger Lebkuchen)

Category: Confectionery

Kitchen: german

Ingredients
butter	100 g
sugar	170 g
eggs	3-4 pcs
flour	300 g
baking powder	1 pack
milk	~ 120-250 ml
spices for gingerbread	~ 3-4 tsp
cocoa	2 tbsp. l
nuts (chopped almonds and hazelnuts)	200 g
candied lemon peel	100 g
raisins	100 g
coconut flakes	50 g
rum	2 tbsp. l
for glaze
powdered sugar	200 g
lemon juice	2 tbsp. l
rum or water	2 tbsp. l
chocolate

Cooking method

• Nuremberg gingerbread (Nürnberger Lebkuchen "lebkuchen") - traditional gingerbread from the city of Nuremberg, known since the Middle Ages. Especially popular during the Christmas period, although they are made and sold all year round. Nuremberg Gingerbread since July 1, 1996 is a patented protected trademark for gingerbread produced only in Nuremberg.
• Manufacturers of patented Nuremberg gingerbread (the Lambertz group with the brands Heberlein-Metzger, Weiss, Wolf, the Schmidt group with the Schmidt, Wicklein brands and numerous small handicraft industries) are located only within the city and sell gingerbread products in their own specialty stores in Nuremberg and only in authorized stores around the world, as well as mail order.
• The composition of the real Nuremberg "Lebkuchen" includes honey, flour, sugar and eggs, nuts (hazelnuts, walnuts or almonds), marzipan, lemon and orange candied fruits. From spices, anise, ginger, cardamom, coriander, mace (nutmeg), cloves, Jamaican pepper and cinnamon. The basis for the Nuremberg lebkuchens is a thin, transparent paper-like wafer, on which the prepared mass is spread, and then baked. Nuremberg gingerbread can be decorated with almonds, covered with multi-colored glaze.
• Problem buy from us. You can do it yourself using the recipe that offered Masinen here
• Or you can buy the simplest thin waffles in Auchan and use them as wafers by cutting out circles.
• 
• There are a lot of recipes, I suggest one of them.
• 1. Beat butter, sugar and eggs until white.
• 2. Combine flour, baking powder, gingerbread spices, cocoa, ground nuts, candied fruit, raisins and coconut.
• 3. Mix both mixtures, add milk. The dough should not be runny.
• 4. Put the dough on the wafers.
• 
• If the gingerbread cookies are baked without them, then draw circles (diameter 7 cm) on a baking sheet and spoon out the dough.
• 5. Bake in a preheated oven for 20 minutes at 150 -180 ° C.
• 6. Cover the still warm gingerbread with glaze.
• For icing, mix the icing sugar with lemon juice and water (or rum) until smooth.
• You can cover the gingerbread with melted chocolate and garnish with nuts.
• 
• 

The dish is designed for

~ 24 pcs (diameter 7 cm)

Cooking program:

bakery products

[Check mark]

Check markdear, it seems to me that this is the same as that of Masinen Elizenlebkuchen, she just did not glaze. I studied this topic and it seemed that these recipes were too similar, so I did not cook. Maybe there is someone more knowledgeable and will correct me.

[Alexandra]

Alexandra, yes at Masinen the gingerbread belongs to the Nuremberg gingerbread, I know, and even gave a link not her recipe. I thought the recipe was different, so I put it in the competition. I can remove from competitive recipes, no problem.

Sorry, I didn't immediately see that you gave the link. Probably would have reacted differently. In fact, a gingerbread, very similar in composition, looks completely different in the hands of each pastry chef and emphasizes his individuality. Sorry if I offended you.....

[+ Gala +]

+ Gala +, Galya, very beautiful gingerbread))
No need to clean up. They look different from you))

[+ Gala +]

+ Gala +, and I wanted to make beautiful Nuremberg)

[Check mark]

Check markdear, how beautiful! Gingerbread masterpiece! It is impossible to tear yourself away from the photo. I can imagine how delicious it is! Well done! Thanks for the recipe! I will try to implement it. But I'll deal with the cachets.

it seems to me that this is the same as Masinen Elizenlebkuchen,

After all, these are 2 different recipes. even in composition.

Girls, thanks!

I can imagine how delicious it is!

Remade a lot of gingerbread. They are so different! It all depends on the richness of the composition and nuances of gingerbread "spirits" - gingerbread spices.
Now I really want to try real Nuremberg gingerbread.

[Galina]

Galina, Thank you! Getting ready for Christmas!

[Irina]

Yes, Irina, already getting ready

Delicious gingerbread turned out, and the oven did not last long. In my opinion, the cachet is not needed at all. I made it from wafer sheets from Auchan into several pieces, I just laid the rest on a silicone mat, and nothing blurred, the dough holds its shape well. That's just the color they came out darker for me because of the cocoa.

[Anele,]

Anele, I'm glad it worked out. The dough keeps its shape, and it is quite possible to bake gingerbread without wafers. Since I don't have real wafers, and I wanted to strictly adhere to the recipe, I had to replace them with minimally thin wafers, I think that German wafers are much thinner and more tender. On occasion, it will be necessary to buy them.

instead of wafers, you can use waffle paper, which is sold in specialized confectionery stores. It is A4 size, sold in single sheets, and is used primarily for printing with edible dyes.

[Liza]

Lizathanks for the hint! I think this is a great idea.

what's the point of using waffle paper? it is not tasty at all, just like waffles, only money transfer)). Later I even scraped them off the gingerbread to make it tastier.

what's the point of using waffle paper? she's not tasty at all

I made such gingerbread for the first time, therefore, only for the authenticity of the recipe.

Later I even scraped them off the gingerbread to make it tastier.

Immediately after baking, the waffles seem a little rough, but when the gingerbread lies down, the waffles become much softer and, one might say, merge with the gingerbread into one whole.

it is not tasty at all, just like waffles, only money transfer

have you tried it? Moreover, waffles and paper are different, but in general it's a matter of taste.
And if the recipe requires wafers, and these are waffles, then you need to do it with waffles.
I love waffles and do not consider them a money transfer.

[Liza]

Liza,

have you tried it? Moreover, waffles and paper are different, but in general it's a matter of taste.
And if the recipe requires wafers, and these are waffles, then you need to do it with waffles.
I love waffles and do not consider them a money transfer.

I tried it and I didn't like it at all, just tasteless (I'm talking about waffle paper for printing). And according to the recipe, cachets are needed, which are only in Germany, perhaps they are delicious)) Do with waffles, who forbids you, that was my opinion)))