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A story about Lebkuchen (Gingerbread)- d
The Lebkuchen's traditional recipes introduced by German friend Mr.Chilian
Thanks my German long friend Mr. Chilian
More about Mr. Chilian
For respond my request, my German long friend Mr.Chilian send an E-mail and enclosed the German traditional Lebkuchen's recipes in February 2009 for share. Below are the annex
LEBKUCHEN (or Gingerbread)
LEBKUCHEN (or Gingerbread)
For everybody's convenient, I have transcribed the images below:
Short history
LEBKUCHEN (or Gingerbread) is a traditinal German product baked for Christmas. The traditional Lebkuchen invented by medival monks in Franconia (Germany) in the 13th century, Lebkuchen bakers were recorded first around 1395 in Nurnberg (Franconia). They are the most famous exporters today. Since 1808, a variety of Lebkuchen of high quality (Elisen-lebkuchen and Chocolatelebkuchen) are produced and exported worldwide. The cookies are quite large, about 8 cm (3 inch diameter) and placed on a thin wafer base called Oblate. The ingredients usually include nuts such as almonds, hazelnuts and walnuts and spices such as cinnamon, ground cloves, cardamon, candied orage and lemon peel,etc.
They are the highest quality Oblaten Lebkuchen available. They have at least 25% almonds and less than 10% flour
Ingredients for approx.25 pieces:
350 gram of sugar// 5 eggs// 350 gram of finely almonds (with skin)// 100 gram flour//50 gram candied orange peel (orangeat) finely chopped// 50 gram candied lemon peel (zitronat) finely chopped// 2 teaspoon ground cinnamon//1/4 teaspoon ground cardamon// 1/8 teaspoon each of ground clove, piment and ginger// 8 cm (3 inch diameter) oblate(thin wafer base)//whole almonds (skin removed) to decorate the Lebkuchen
For the glaze:
100 gram powdered sugar// 1 tablespoon lomen juice// 2 tablespoons water
- mix eggs and sugar until creamy, mix in ground almonds, flour, orangeat, zitronat and all spices and mix until a dough forms
- Spread approx. 40 gram of dough on a 3 inch oblate with a knife. The dough should be tapered towards the edge of the oblate. Decorate with 3 or 4 almonds (See picture)
- Place the Lebkuchen on a big flat and let them stay over night
- Preheat oven to 180 degrees C (350 degrees F)Bake Lebkuchen in the middle of the often for 15-20 minutes
- To prepare the glaze, combine the powdered sugar, lemon juice and water, Brush each warm Lebkuchen with the glaze
A note from the site: About zitronat (citron)
zitronat is German, about its explanation, please see 01, 02, 03, 04 and below images
Zitronat oder Citronat

Zitronat oder Citronat (auch: Sukkade bzw. Succade, vom arabischen sukkar(here)

The citron is a fragrant fruit with the botanical name Citrus medica L., which applies to both the Swingle and Tanaka systems. It is a prominent member in the genus Citrus, belonging to the Rutaceae or Rue family, sub-family Aurantioideae. The designation Medica is apparently derived from the similar ancient names Media, Median Apple etc. which were influenced by Theophrastus, who believed the citron was native to Media, Persia or Assyria.

The citron has many similar names in diverse languages, e.g. cederat, cedro, etc. Most confusing are the Czech, French, Dutch, German, Yiddish and Scandinavian languages, in which the false friend "citron" refers to the fruit which is called lemon in English. The French name for citron is "cédrat".(See here)

About Piment (Allspice)
Allspice, also called Jamaica pepper,
Piment (Pimenta dioica), Illustration
Piment (Pimenta dioica), Illustration (here)
Allspice, also called Jamaica pepper,
Allspice, also called Jamaica pepper, Kurundu, Myrtle pepper, pimento[1], or newspice, is a spice which is the dried unripe fruit of the Pimenta dioica plant, a tree native to the Greater Antilles, southern Mexico and Central America. The name "allspice" was coined by the English, who thought it combined the flavour of several aromatic spices, such as cinnamon, nutmeg, and cloves.(here)
Pimenta dioica Dried, unripe fruits of allspice
Ingredients for approx. 40 pieces:
350 gram sugar// 5 eggs// 150 gram flour// 300 gram finely ground hazelmuts// 60 gram candied orange peel (orangeat) finely chopped// 60 gram cocoa// 2 teaspoon ground cinnamon// 1/4 teaspoon each of ground clove and piment// 8 cm (3 inch dia.) oblate
For the coating:
400 gram dark chocolate// colored suger for decoration
the preparation is identical as for the Eliselebkuchen. The dough is also apread on the oblate and they have to rest over night. The lebkuchen is also baked at 180 degrees C for 15-20 minutes. After the Lebkuchen is cooled off , it can be covered with chocolate and decorated with colored sugar
Storage and quality:
the Elisen- and Chokolatelebkuchen will hold their aroma and softness for about 6-8 weeks. It is best to keep them in a tin box store them in a cool, dark place. But, the fresher they are eaten, the better they taste
An addition
Mr. Chilian's E-mail on March 2,2009
I checked your/our Lebkuchen recipe and did not really find mistakes. I suppose the word zitronat is the German writing and citronat is the english version and both are ok. Piment is more precise than allspice - both are also ok. Almost all ingredients are sold in Germany, but also can be purchased in first class european food stores. Thats why it is rather difficult to bake Lebkuchen - you need the correct oven (with baking compartment) and the correct ingredients and experience....
Thanks my German long friend Mr. Chilian
More about Mr. Chilian
See more Lebkuchen articls 011a, 011b, 011c, 011f,
Wisy you success and happy christmas!
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The opining date of the site is Aug.8,2003       © 2003 hwg All rights reserved
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