Unfortunately, Lebkuchen has long been something like the “fast food” of the Advent season. They’re a dime a dozen at your local discounter, heavy with cinnamon and clove – and not at all representative of what a true Lebkuchen should be.
Well, here’s one to show you what Lebkuchen actually is all about. Take it from the master himself, Freibäcker Arnd Erbel: “The secret of a decent Lebkuchen is in its texture and flavours – and we aim to make one for the ages.” For the past ten years, Arnd, Andree and Yves have been doing just that, resulting in the juiciest, most aroma-packed Lebkuchen you’ll ever taste.
Elise: The classic Lebkuchen variety – an excellent take on an old friend.
Cut the gingerbread in bigger pieces and enjoy. It’s a true bliss on colder nights. And for those in the mood, a glas of red wine is a good fit, too.
hazelnuts, cane sugar, egg white, almonds, sugar, marzipan, dried apricot, wheat flour, spices, leaven E503, sea salt, wafer. Coating: Felchlin Grand Cru chocolate.
|calories||1476,33 kJ / 353,45 kCal|
|total fat||16,30 g|
|saturated fat||3,08 g|
|total carbohydrates||46,02 g|
|total sugars||41,30 g|