Lebkuchen

Lebkuchen(German pronunciation:[ˈleːpˌkuːxn]),HonigkuchenorPfefferkuchen(pronounced[ˈp͡fɛfɐˌkuːxn̩]) are honey-sweetenedGermancakes,moulded cookiesor bar cookiesthat have become part of Germany'sChristmas traditions. They are similar togingerbread.
TheetymologyofLeb-in the termLebkuchenis uncertain. Proposed derivations include: from the Latinlibum(flat bread), from the Germanic wordLaib(loaf), and from the Germanic wordlebbe(very sweet). Another likely possibility is that it comes from the old termLeb-Honig, the rather solid crystallizedhoneytaken from thehive, that cannot be used for much beside baking.Folk etymologyoften associates the name withLeben(life),Leib(body), orLeibspeise(favorite food).Kuchenmeans 'cake'.
Bakers noticed that honey-sweetened dough would undergo a naturalfermentationprocess when stored in a cool location for several weeks, creating air bubbles that would improve the quality of the bread.Lebkuchenwas started in November and baked in December after undergoing this fermentation period.
Lebkuchenwas invented by monks inFranconia, Germany, in the 13th century.Lebkuchenbakers were recorded as early as 1296 inUlm, and 1395 inNürnberg(Nuremberg). The latter is the most famous exporter today of the product known asNürnberger Lebkuchen(Nuremberg Lebkuchen).
Local history in Nuremberg relates that emperorFriedrich IIIheld aReichstagthere in 1487 and he invited the children of the city to a special event where he presented Lebkuchen bearing his printed portrait to almost four thousand children. Historically, and due to differences in the ingredients,Lebkuchenis also known as "honey cake" (Honigkuchen) or "pepper cake" (Pfefferkuchen). Traditionally, the cookies are usually quite large and may be 11.5 cm (4.5 in) in diameter if round, and larger if rectangular. Unlike other cities where women could bake and sell the holiday cookies at will, in Nuremberg only members of the baker's guild were allowed to bake the cookies.
Since 1808, a variety of Nürnberg Lebkuchen made without flour has been calledElisenlebkuchen. It is uncertain whether Elise was the daughter of a gingerbread baker or the wife of amargrave. Her name is associated with some of the Lebkuchen produced by members of the guild. Since 1996,Nürnberger Lebkuchenis aprotected designation of origin, meaning that it must be produced within the boundaries of the city.
Lebkuchenrange in taste from spicy to sweet and come in a variety of shapes with round being the most common. The ingredients usually includehoney, spices such asaniseed,cardamom,coriander,cloves,ginger, andallspice, nuts includingalmonds,hazelnuts, andwalnuts, orcandied fruit.
In Germany, types ofLebkuchenare distinguished by the kind of nuts used and their proportions.Salt of Hartshornandpotashare often used for raising the dough.Lebkuchendough is usually placed on a thinwaferbase called anOblate. This was an idea of the monks, who usedunleavenedcommunion waferingredients to prevent the dough from sticking. Typically, they are glazed or covered with very dark chocolate or a thin sugar coating, but some are left uncoated.
Lebkuchenis usually soft, but a harder type ofLebkuchenis used to produceLebkuchenherzen("Lebkuchenhearts"), usually inscribed withicing, which are available at many German regional fairs andChristmas fairs.They are also sold as souvenirs at theOktoberfestand are inscribed with affectionate, sarcastic or obscene messages.
Another form is the "witch's house" (HexenhäuslorHexenhäuschen), made popular because of the fairy tales aboutHansel and Gretel.
The closest German equivalent of thegingerbread manis theHonigkuchenpferd("honey cake horse").
The Nuremberg type ofLebkuchenis also known asElisenlebkuchenand must contain no less than 25 percent nuts and less than 10 percent wheat flour. The finest artisanlebkuchenbakeries in Nuremberg boast close to 40% nut content.Lebkuchenis sometimes packaged in richly decorated tins, chests, and boxes, which have become nostalgic collector items.
Several Swiss regional varieties also exist and have been declared part of theCulinary Heritage of Switzerland, such as the case withBerner Honiglebkuchen.