Elisen gingerbread

Step 1/ 4

• 8⅞ g marzipan
• 4½ g candied orange peel
• 4½ g candied lemon peel
• 8⅞ g ground almonds
• 4½ g chopped almonds
• 8⅞ g ground hazelnuts

• oven
• large bowl
• cutting board
• knife

Pre-heat oven to 160°C/325°F. Chop up marzipan and candied citrus peels into very fine pieces. Mix ground and chopped almonds, ground hazelnuts, marzipan, and candied peel.

Step 2/ 4

• ¼ eggs
• 8 g cane sugar
• ⅛ tbsp honey
• ⅛ tbsp gingerbread spice
• ⅛ lemon

• fine grater
• citrus press
• large bowl
• hand mixer with beaters

Beat eggs, cane sugar and honey with a hand mixer for approx. 5 min. Bit by bit, add dry ingredients, gingerbread spice, lemon juice, and lemon zest to the egg mixture until combined.

Step 3/ 4

• 2 baking wafers

• baking sheet
• ice cream scoop
• parchment paper

Spread the baking wafers over a baking sheet covered with parchment paper. With an ice cream scoop, distribute the batter onto the baking wafers. Transfer to the oven at 160°C/325°F for approx. 20 min. until gingerbread are a light brown color. Set aside to cool.

Step 4/ 4

• 4½ g milk chocolate couverture
• 4½ g confectioner's sugar
• ⅛ tbsp water
• ⅛ tbsp lemon juice
• whole almonds for garnish

• pot
• wire rack
• heatproof bowl
• small bowl

Chop up the couverture and melt in a heatproof bowl set over a pot of simmering water. In a small bowl, mix confectioner’s sugar, water, and lemon juice to make a light glaze. Dip gingerbread cookies in icing or chocolate as desired and garnish with whole almonds. Place on rack to set and enjoy!

Enjoy your meal!