These Elisenlebkuchen have a very complete taste thanks to the nuts and fine spices. They are vegan and very moist!
Elisenlebkuchen are very moist due to the fact that they do not contain any flour. For my Lebkuchen I use a mix of almonds and hazelnuts, some ground and some cut in small pieces. You can switch them as you like. However I find the amount of nuts cut in small pieces perfect, so that they have more bite.
Vegan and with less sugar
The traditional Elisenlebkuchen contain eggs and sugar in the dough. I have replaced these 2 ingredients by unsweetened appelsauce and a bit of baking powder. I haven’t found a person who missed the eggs and the sugar in my Lebkuchen.
Convince yourself by trying them!
- 100 g ground almonds
- 100 g almonds in small pieces
- 125 g ground hazelnuts
- 50 g hazelnuts in small pieces
- 125 g candied orange peels
- 75 g candied lemon peels
- 10 g baking powder
- 5 g Lebkuchen spices
- 1 pinch salt
- 175 g applesauce without additional sugar
- 16 wafers 7cm diameter
- 200 g dark chocolate
- Weigh all ingredients for the dough except for the applesauce and mix together.
- Add applesauce and mix until all the ingredients are wet.
- Use a spoon and you hands to shape the Lebkuchen on top of the wafers.
- Bake at 160°C with heat top/bottom or 140°C with the fan on during 25-30 minutes or until the edges start to get golden brown.
Cover with chocolate
- Temper the chocolate and cover the Lebkuchen with it.