Nuremberg Lebkuchen

Name: Nuremberg Lebkuchen
Prep time: 20 min
Cook time: 25 min
Total time: 13 h
Yield: 15
Cuisine: Europe, German, Franconian
Ingredients: 1 Organic lemon; 4 eggs; 125 g raw cane sugar; 270 g ground almonds; 0.25 tsp nutmeg flower; 0.25 tsp cardamom; 0.25 tsp cinnamon; 25 g lemon zest; 25 g orange zest; 250 g wheat flour type 1050; 0.5 tsp Baking powder; 15 round baking sheets; 100 g powdered sugar from raw cane sugar

Prep: 20min

| Servings: 15 | Cook: 25min

What would a cookie plate be without Nuremberg gingerbread? Spoonsparrow shows you how to bake the gingerbread yourself.

Ingredients

1 Organic lemon
4 eggs
125 g raw cane sugar
270 g ground almonds
0.25 tsp nutmeg flower
0.25 tsp cardamom
0.25 tsp cinnamon
25 g lemon zest
25 g orange zest
250 g wheat flour type 1050
0.5 tsp Baking powder
15 round baking sheets
100 g powdered sugar from raw cane sugar

Instructions

1.
Wash the lemon hot, grate its peel and squeeze out the juice. Beat the eggs with sugar until thick and frothy. Add almonds, spices, lemon zest, lemon and orange zest, baking powder, and sifted flour.
2.
Spread the baking sheets on a tray. Spread half-inch-thick dough onto each sheet. Let the dough sit overnight.
3.
The next day bake the gingerbread on the middle rack of the oven at 180 °C (160 °C fan; gas: level 2–3) for 20–25 minutes. Meanwhile, whisk powdered sugar and lemon juice into a glaze. Spread this over the still-warm gingerbread, then let cool.