Elisenlebkuchen Instructions

Combine the sugar, eggs, and vanilla in a mixing bowl and whisk it until the mixture is light and frothy and the sugar has dissolved. Then add the nuts, candied lemon, orange peel, ginger, and all the other spices to the mixture. Cover the bowl and let rest for 24 hours.

The next day shape small balls using about half an ounce (15 g) of the gingerbread mixture, and place one each in the center of the wafers, making sure to leave an edge of about ¼ inch (3–5mm) all around. Preheat the oven to 400°F (200° Centigrade) to ensure swift baking. Line your baking sheet with parchment paper and place the wafers on top. Bake for 12-15 minutes until the wafers turn light brown. It is important that the lebkuchen are not quite done inside. Cool them on a rack after baking.

Note: The baked elisenlebkuchen must rest for a few days. Since they should be soft and gooey, we recommend placing them in a cookie jar, covering them with parchment paper and topping it with a few apple peels. Close the jar and leave it shut for about 10 days. By then, the lebkuchen will have a perfect texture.