Lebkuchen
Lebkuchen is a traditional German baked Christmas treat, somewhat resembling gingerbread. The etymology of Lebkuchen is uncertain: proposed derivations from Latin libum (flat bread) and Germanic Laib (loaf) have not found acceptance.
History
Lebkuchen was invented by monks in Franconia, Germany in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nuremberg. The latter is the most famous exporter today, known as Nuremberg Lebkuchen (Nürnberger Lebkuchen).
Ingredients
The main ingredients of Lebkuchen are honey, flour, sugar, and eggs. In addition, Lebkuchen contains a variety of spices, such as aniseed, coriander, cloves, ginger, cardamom, and allspice, as well as nuts, including almonds, hazelnuts, and walnuts, or candied fruit.
Varieties
There are several varieties of Lebkuchen, each differing in texture and flavor. Oblaten Lebkuchen are often softer and fruitier. Elisen Lebkuchen contain no flour and are made with a high percentage of nuts. Honiglebkuchen are sweetened entirely with honey.
Production
Lebkuchen is usually soft, but a harder type of Lebkuchen is used to produce Lebkuchenherzen ("Lebkuchen hearts"), large heart-shaped Lebkuchen often inscribed with icing-sugar messages, and sold at Christmas markets and Oktoberfest.
Cultural Significance
Lebkuchen is a big part of German Christmas traditions. Many families bake Lebkuchen as part of their Christmas celebrations and it is also a popular gift.
See Also
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