{"id":2388,"date":"2022-10-01T15:17:06","date_gmt":"2022-10-01T13:17:06","guid":{"rendered":"https:\/\/www.jungborn.de\/blog\/?p=2388"},"modified":"2025-06-16T12:35:43","modified_gmt":"2025-06-16T10:35:43","slug":"elisenlebkuchen","status":"publish","type":"post","link":"https:\/\/www.jungborn.de\/blog\/elisenlebkuchen\/","title":{"rendered":"Elisenlebkuchen"},"content":{"rendered":"\n

Elisenlebkuchen<\/h1>\n\n\n\n

Kleine Lebkuchen mit weihnachtlichen Aromen und Guss. Frohe Weihnachten!<\/p>\n\n\n\n

Zubereitung:<\/strong>

1. Vorbereiten: <\/strong>Backofen vorheizen. Ober-\/Unterhitze: etwa 150\u00b0C

2. Teig: <\/strong>Eier, Zucker und Honig sch\u00f6n schaumig schlagen. Die restlichen Teigzutaten untermischen. Den Teig flach auf die Oblaten streichen. Einschub: Mitte Backzeit: etwa 20 Min.

3. Heller Guss: <\/strong>Puderzucker sieben und mit hei\u00dfem Wasser glatt r\u00fchren, so dass ein dickfl\u00fcssiger Guss entsteht.

Die H\u00e4lfte der Lebkuchen gleich nach dem Backen mit hellem Guss bestreichen und auf einem Kuchenrost erkalten lassen. Die \u00fcbrigen Lebkuchen ebenfalls auf einem Kuchenrost erkalten lassen.

4. Dunkler Guss: <\/strong>Schokolade grob zerkleinern und mit dem \u00d6l im Wasserbad bei schwacher Hitze unter R\u00fchren schmelzen. Die \u00fcbrigen erkalteten Lebkuchen mit dunklem Guss bestreichen und den Guss fest werden lassen.<\/p>\n\n\n\n

Zutaten:<\/strong><\/p>\n\n\n\n

F\u00fcr das Backblech<\/strong><\/td> <\/td><\/tr>
30<\/td>Backoblaten (\u00d8 7 cm oder \u00d8 9 cm)<\/td><\/tr>
Teig<\/strong><\/td> <\/td><\/tr>
6<\/td>Eier<\/td><\/tr>
180 g<\/td>Zucker, braun<\/td><\/tr>
2 EL<\/td>Honig<\/td><\/tr>
2 TL<\/td>Zimt<\/td><\/tr>
1 TL<\/td>Lebkuchengew\u00fcrz<\/td><\/tr>
1 Prise<\/td>Salz<\/td><\/tr>
250 g<\/td>Mandeln, gemahlen<\/td><\/tr>
250 g<\/td>Haseln\u00fcsse, gemahlen<\/td><\/tr>
200 g<\/td>Orangeat, im Mixer noch etwas zerkleinert<\/td><\/tr>
200 g<\/td>Zitronat, im Mixer noch etwas zerkleinert<\/td><\/tr>
Heller Guss<\/strong><\/td> <\/td><\/tr>
150 g<\/td>Puderzucker<\/td><\/tr>
1 – 2 EL<\/td>hei\u00dfes Wasser<\/td><\/tr>
Dunkler Guss<\/strong><\/td> <\/td><\/tr>
75 g<\/td>Zartbitterschokolade<\/td><\/tr>
1 TL<\/td>Speise\u00f6l<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"Elisenlebkuchen Kleine Lebkuchen mit weihnachtlichen Aromen und Guss. Frohe Weihnachten! Zubereitung: 1. Vorbereiten: Backofen vorheizen. Ober-\/Unterhitze: etwa 150\u00b0C 2. Teig: Eier, Zucker…\n","protected":false},"author":1,"featured_media":2390,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[377],"tags":[360,353,351],"class_list":{"0":"post-2388","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-weihnachtliche-rezepte","8":"tag-lebkuchen","9":"tag-rezepte","10":"tag-weihnachten"},"yoast_head":"\nElisenlebkuchen - Jungborn Blog \u2026hat immer etwas Besonderes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.jungborn.de\/blog\/elisenlebkuchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elisenlebkuchen - Jungborn Blog \u2026hat immer etwas Besonderes\" \/>\n<meta property=\"og:description\" content=\"Elisenlebkuchen Kleine Lebkuchen mit weihnachtlichen Aromen und Guss. 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