Glazed flourless Nuremberg lebkuchen (Elisenlebkuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 220) by Luisa Weiss

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Notes about this recipe

  • Daniela164 on December 20, 2020

    I couldn't get the Oblaten, used rice paper instead. It worked very well. Very nice Lebkuchen. Will definitely make again

  • TrishaCP on December 21, 2019

    These did not work out for me. I made the larger lebkuchen because I could only get the larger size baking wafers, and I wonder about how much testing was done for the larger size, because I couldn't get them cooked through in the specified time at the specified temperature. I even put them back in the oven to bake again, and they were still raw. The flavor of the edges with the chocolate (I used the chocolate dipped version) was fantastic, so I may try these again using the smaller wafer. But they were a lot of work at a busy time of year NOT to work out.

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Reviews about this recipe

  • Food52

    The work of spreading the batter on the wafers and coating the finished Elisenlebkuchen with a glaze after baking is a little fussy, but the payoff is definitely worth it.

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