written on 08/12/2020
by Evi Rauscher

9th door of the Advent calendar 

Ingredients (for about 100 Elisenlebkuchen, Diameter 5 cm):

  • 470 g sugar
  • 4 eggs
  • 1 teaspoon vanilla sugar
  • 240 g finely ground hazelnuts
  • 240 g coarsely ground roasted hazelnuts
  • 50g coarsely chopped walnuts
  • 100 g candied lemon peel, in small cubes
  • 100 g candied orange peel, in small cubes
  • grated zests of one natural lemon and one orange
  • 1 teaspoon each of ground spices (cinnamon, cloves, pimento (allspice), coriander, mace, cardamom, nutmeg)
  • 100 Oblaten - round baking wafers (5 cm diameter)

for punch glaze:

  • 130 g icing sugar
  •  2 tablespoons rum
  •  2 tablespoons red wine

for chocolate glaze:

  • 200g bitter or milk chocolate glaze, various nuts and candied fruits

to decorate (optional):

  • almond halves
  • candied fruits


Beat the sugar, eggs and vanilla sugar with the whisk of an electric hand mixer until the mass has doubled and the sugar is dissolved.

Mix in nuts, candied lemon and orange peel, lemon and orange zests and spices.

Cover and leave to rest in a cool place for 24 hours.

The next day, with wet hands, form small 15 g balls from the Lebkuchen mixture and place them on the wafers, leaving a 3 to 5 mm wide rim.

Place the wafers on a baking tray lined with baking paper.

Baking time: 12 - 15 minutes (only allow to lightly brown)

Temperature: 200 °C (preheated)

The well risen Lebkuchen should remain soft inside. Let the finished Lebkuchen cool on a cake rack.


Leave one third of the Lebkuchen without icing.

For the Punch icing, stir the sifted icing sugar with rum and red wine until smooth. Take one third of the Lebkuchen and individually dip the top side (not the wafer side) into the icing.

For the chocolate icing, melt the couverture (ideally tempered chocolate), let it cool down a bit and dip the top side of the remaining third of the Lebkuchen into the icing.

Dry the glazed Lebkuchen side by side on a cake rack. They can be decorated with nuts and candied fruit when the glazes are still soft.

Store the finished Lebkuchen in a tin can. Cover the pastry with a piece of parchment paper and place some apple peels on top. This keeps the Elisenlebkuchen soft and juicy.

After about 10 days, the Lebkuchen will have reached their perfect texture.