Lebkuchen Tasting

During our Christmas Market tour, we collected Lebkuchen from three different makers: Fraunholz, Düll, and Wild. I chose them based on public reviews and availability (easy for me to find during the tour). They all make "Elisen-Lebkuchen," the most prestigious Lebkuchen. The quality of Elisen-Lebkuchen is strictly regulated by law. For example, they must contain at least 25% nuts. Also they may consist of a maximum of 10% flour. Those popular Lebkuchen makers who would like to make the best of best, not just cross the border of those numbers but take a further step. For example, Fraunholz's Lebkuchen are made without any flour. Their Lebkuchen contain 45% nuts while Düll's do at least 44 percent and Wild's do 35%.

Lebkuchen is a result of complex formulation. Ingredients are basically hazelnuts, almonds, egg whites, honey, sugar, marzipan, apricot jam, candied lemon and orange peel, spices, and plus chocolate or sugar icing. The three makers have their own secret recipe. Especially, spices are not itemized in their ingredient list. Probably, ginger, cinnamon, nutmeg, clove, cardamom, and etc. Of course, each maker claims they use the fresh and finest ingredients.

We ate a couple of Lebkuchen by one of the makers per day. Honestly it wan't a wise way to compare one to the others. I should have tasted them side by side. Anyway, in short every Lebkuchen was great! Overall they were similar with small difference such as fineness of ground nuts and spiciness. As a chocoholic, my preference would be one with dark or white chocolate. Those chocolate coatings tasted wonderful. They were high-quality. I think those Elisen-Lebkuchen have set very high standard for my future Lebkuchen shopping. Is there even better Lebkuchen outside of Nuremberg? Good thing is I know I can buy some from the three makers online without going back there. Our Christmas will be with the masterpieces of Elisen-Lebkchen always.