Lebkuchen (Traditional German Gingerbread)

Local chef, baking expert, and instructor of this class Nadja Peschke developed this German gingerbread recipe based on memories of her childhood favorites at the Lebkuchen-Schmidt factory in Nuremberg, Germany. “Every year we would get a box full of a gingerbread — Lebkuchen — from my Oma in Berlin,” says Nadja. 

In this class, you'll make Elisen Lubkuchen, a traditionally gluten-free version using nut flours. This recipe incorporates candied orange peels, a unique spice blend, and a dark chocolate ganache. The name is said to date back to early-1700s German lore when a father baked especially fine lebkuchen (gingerbread) and named it after his gravely ill daughter, Elisabeth. Hence – Elisen Lebkuchen.

Other techniques you’ll learn include:

• Candying orange peels.
• Whipping eggs.
• Finishing your gingerbread with a dark chocolate ganache.
• Grinding the special spice blend called Lebkuchengewurtz that will spice our gingerbreads.

Nadja developed the recipe you'll make over a few months last winter to bring the special tastes of her childhood to friends and loved ones. She also developed it with her nut allergy in mind. If you struggle with nuts, she will teach you how to alter the recipe.

Bake your gingerbread and take home a small batch to share. 

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