Elisen Lebkuchen from Nuremberg are part of Advent

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Elisen Lebkuchen from Nuremberg

With us, like in Nuremberg, Elisen Lebkuchen are part of every Advent season. I grew up with Nuremberg Elisen Lebkuchen. My mum used to prepare it with us children year after year. I can still remember being able to help cut the wafers in half with a knife. How proud I was of that! I still like to think back to this day when I bake Elisen Lebkuchen myself during the Advent season. I still use my mom's Elisen Lebkuchen recipe to this day. But it happens again and again that I can't wait until I have time to bake my own. Then I like to order gingerbread from Nuremberg. However, I value quality. The original gingerbread from Nuremberg, which you can also order here, tastes best.


Elisen Lebkuchen from Nuremberg for sale

Since we don't go to the Christmas market in Nuremberg every year, we like to order original gingerbread from Nuremberg online. However, these are not only suitable for a cozy coffee break at home. We often give them away to friends and business partners. They are always happy. Here is a selection of good gingerbread from traditional Nuremberg manufactories and gingerbread factories:


You can order original Nuremberg Elisen gingerbread here*.

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Elisen gingerbread recipe

At some point during Advent I usually get the urge to bake myself. On the one hand, this brings back childhood memories. However, we also like it when the kitchen smells of freshly baked food. Then the Advent mood slowly arises and we look forward to our coffee breaks every day with homemade baked goods cookie. Elisen gingerbread is definitely one of them. I’m happy to share my mom’s Elisenlebkuchen recipe with you.

Ingredients for the dough:

  • 70 grams butter
  • 150 grams of sugar
  • Two eggs
  • a teaspoon of cinnamon
  • 1 teaspoon cloves
  • a teaspoon of cocoa
  • 100 grams of lemon peel
  • 100 grams of orange peel
  • 200 grams of nuts
  • 100 grams of raisins
  • 125 ml of milk
  • 250 grams of flour
  • a packet of baking powder
  • Gingerbread wafers on which you spread the dough.

What you need for the glaze:

  • a teaspoon of cornstarch
  • 200 grams of powdered sugar
  • an egg white
  • lemon juice

How to prepare the Elisen Lebkuchen recipe:

Cream together the butter, sugar and eggs.

Then add the spices, candied lemon peel, orange peel, ground nuts, raisins and milk.

Then stir in the flour and baking powder.

Cutting edge gingerbread wafers*  in half by carefully separating the wafer slices with the knife.

Spread the batter onto the wafer halves. Place them on a baking sheet lined with parchment paper. Then bake the gingerbread at 180° C for about 20 minutes until they turn slightly brown on top.

Remove the gingerbread from the baking sheet and brush immediately with the glaze.

My tip: If you want the gingerbread to be juicier, you can add 5 to 6 finely chopped figs to the dough. 

This is how you make the glaze for the Elisen Lebkuchen recipe:

Sieve the powdered sugar so that it doesn't form lumps.

Then mix it with egg white, lemon juice and cornstarch.

If the mass is too firm, you can also add some water.

In any case, we wish you a good appetite and cozy coffee breaks during the Advent season.


In these cookbooks you will find cookie recipes*.

If you purchase via a link marked *, we receive a commission, which we use to run this blog.

Or bake these cookies according to our video recipe




Elisen gingerbread recipe
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Source for Elisenlebkuchen recipe: own research on site. Our opinions definitely remain our own.

Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Monika Fuchs as well as TravelWorldOnline, Amazon product photos

Elisen Lebkuchen from Nuremberg are part of Advent

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn