The Backstory
Lebkuchen (gingerbread) was first made by Nuremberg monks as a honey–cake adaptation in the 13th century. Honey from nearby forests and spices arriving via trade routes transformed Nuremberg into the sweet spot for baking lebkuchen, and in 1643, the city’s gingerbread baking profession was officially recognized with the creation of the “League of Lebkuchen Bakers.” Legend has it that Elisenlebkuchen, the most sought–after flourless variety, was named after a baker’s daughter whose mysterious illness was cured by the peppery treat. Mixed with sugar, spices, candied citrus peel and other ingredients, the result is a gingerbread that is soft but crunchy, sweet but spicy.