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Recipe: "Elisenlebkuchen" Gingerbread

Walter Heiselbetz is revealing its famous Nuremberg gingerbread recipe.


Ingredients (for ca. 20 gingerbread):

  • 220 g sugar
  • 150 g egg white (from 4 eggs)
  • 40 g honey
  • 30 g apricot jam
  • 50 g marzipan
  • 250 g hazelnuts, ground and roasted
  • 50 g candied lemon peel
  • 50 g candied orange peel
  • 10 g gingerbread spice
  • 1 g salt (a pinch)
  • 80 g all-purpose flour
  • 3 g ammonium bicarbonate /hartshorn salt (a level teaspoon)
  • 3 g warm water (a level teaspoon)
  • 937 g total weight
  • 20 pieces 90 mm baking wafers


Step 1: Mix sugar, egg white, honey and apricot jam together and slowly warm to 40 °C.

Step 2: Add marzipan, hazelnuts, candied lemon peel, candied orange peel, gingerbread spice and salt to the warmed mass from Step 1 and mix for 2 minutes with a hand mixer.

Step 3: Add flour, ammonium bicarbonate, warm water to the mass and mix for ca. 1/2 minute.
Spread the mass on the wafers (50 g per wafer), decorate with almond halves and dust lightly with powdered sugar. Dry for ca. 24 hours in a warm room. On the next day, bake for ca. 11 minutes in a 180°C, Gas 2-3 oven. While the gingerbread is still warm, use a brush to glaze with a coating of 250 g powdered sugar, 50 g water and a few drops of lemon juice. The company Lebkuchen Schmidt GmbH & Co. KG wishes you much success! 

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