Nuremberg gingerbread is world-famous. In the 14th century, Franconian monks helped the specialty gain fame and popularity. Originally, intricate images were pressed into the dough using so-called wooden and stone molds. It was not until the 16th century that the pastries were placed on the wafers common today. At that time, Nuremberg was a central hub for trade and spice routes. This gave the monks direct access to exotic ingredients such as cinnamon, cloves, cardamom, and nutmeg. Furthermore, there were numerous apiaries in the forests surrounding Nuremberg, which facilitated access to honey.
Gingerbread: sugary sweet or bittersweet
Today, Nuremberg gingerbread is available in a wide variety of shapes and flavors, with gingerbread bakeries keeping their recipes strictly secret. Sugar glazes generally sweeten the gingerbread, while chocolate glazes provide bittersweet notes. Elisenlebkuchen (Elisen gingerbread) is a special variety. Since 1808, they have been considered masterpieces of the guild and must contain at least 25 percent nuts, but no more than 10 percent flour.
Only the city of Nuremberg is authorized to produce this traditional gingerbread. The specialty is available not only during the Christmas season but all year round. Nostalgic tins serve as containers for the gingerbread, some of which are true collector's items.
