No doctor could help her and the baker was deeply distressed. In his despair he thought of a special cure. As a gingerbread baker he knew how valuable oriental spices were, so he baked a specially-spiced lebkuchen just for his Elisabeth. He used no flour, only the finest ingredients. And Elisabeth gained strength and grew healthy. Since then, the finest gingerbread bears her name.
Wherever the name comes from or whether or not the story is true, Elisenlebkuchen are a treat. Today, Elisenlebkuchen can contain no more than 10 percent flour, which gives it a longer-lasting structure. Gluten-free versions like the original recipe are also available.