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Mini Nürnberger Lebkuchen auf weißem Untergrund mit Weihnachtsdeko

German Gingerbread Cookies

Have you ever heard about the famous "Nürnberger Lebkuchen" or German gingerbread cookies? Either way, you should really make them at home!
Rezept drucken Pin
Vorbereitungszeit 30 Minuten
Koch- und Backzeit 15 Minuten
Gesamtzeit 45 Minuten
Portionen: 50 à 5 cm

Utensilien

  • Knife
  • Chopping Board
  • Bowl
  • Whisk
  • Piping bag or teaspoon
  • Baking tray
  • Baking paper
  • Pot

Zutaten
  

  • 80 g candied orange peel
  • 80 g candied lemon peel
  • 100 g ground almonds
  • 100 g ground hazelnuts
  • 2 eggs
  • 65 g coconut sugar or brown sugar
  • 25 g honey
  • 9 g fresh ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp vanilla extract
  • 1/3 tsp ground cloves
  • 1 pinch nutmeg
  • 1 pinch salt
  • 50 wafers à 50 mm
  • 200 g dark chocolate

Zubereitung
 

  • Finely chop candied orange and lemon peel, add to a bowl together with the nuts. Whisk eggs, sugar and honey until creamy. Grate the ginger and add it together with the rest of the ingredients except wafers and chocolate. 
  • Preheat the oven to 160 °C. Put about 1/2 tbsp. of gingerbread batter on each wafer. I used a piping bag to do this more accurately. Leave a little space on the edges, the batter will spread a bit while baking. Bake for 15 minutes.
  • Let the gingerbread cool down, while you melt the chocolate. Make sure to melt 2/3 of your chocolate to a maximum temperature of 45 °C and to add the 1/3 once the rest has melted. This way your chocolate will have the perfect consistency and temperature for glazing. Dip the gingerbread into the chocolate or use a pastry brush to do this. Store in an airtight cookie box.