German Gingerbread (Lebkuchen)
Lebkuchen is German gingerbread: soft, honey-sweet and spiced, far from the crisp gingerbread men Americans know. Our collection covers Nuremberg Elisenlebkuchen on wafer bases, chocolate-covered gingerbread, glazed hearts and Aachener Printen from Wicklein, Lambertz, Weiss, Haeberlein-Metzger and Schulte, shipped across the USA from New Jersey.
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Frequently Asked Questions
What is the difference between Lebkuchen and gingerbread?
Lebkuchen is softer and richer than American gingerbread. It is made with honey and often a high share of nuts, spiced with more than just ginger, and usually baked on a wafer base. American gingerbread is typically a crisp cookie cut into shapes.
What is Elisenlebkuchen?
Elisenlebkuchen is the premium grade of Nuremberg Lebkuchen. By German standards it contains at least 25 percent nuts such as almonds or hazelnuts and no more than 10 percent flour, giving it a moist, macaroon-like texture.
How should I store Lebkuchen?
Keep Lebkuchen in its sealed package or an airtight tin at room temperature. If pieces start to dry out, closing them in a tin with a slice of apple for a day restores some softness.
What are Aachener Printen?
Printen are a gingerbread specialty from the city of Aachen. They are firmer than Nuremberg Lebkuchen, sweetened with syrup and often coated in chocolate. Lambertz is the best-known Printen maker.
Ingredients & nutritional facts
Information about ingredients and nutritional values are displayed here to reflect our current products. We recommend you to compare this information with the information on the packaging of the orders that you receive. Any variations will be due to potential transition periods, as a result of new information by the manufacturers.
