Elisen gingerbread

Elisen gingerbread

Based on 26 ratings
Vanessa Pass

Vanessa Pass

Food Editor at Kitchen Stories

Difficulty

Easy 👌

Preparation

20 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
8⅞ g
marzipan
g
candied orange peel
g
candied lemon peel
8⅞ g
ground almonds
g
chopped almonds
8⅞ g
ground hazelnuts
¼
eggs
8 g
cane sugar
tbsp
honey
tbsp
gingerbread spice
lemon (juice and zest)
2
baking wafers
g
milk chocolate couverture
g
confectioner's sugar
tbsp
water
tbsp
lemon juice
whole almonds for garnish
MetricImperial

Utensils

oven, large bowl, cutting board, knife, fine grater, citrus press, hand mixer with beaters, baking sheet, ice cream scoop, parchment paper, pot, wire rack, heatproof bowl, small bowl

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-measure

How to measure

Nutrition per serving

Cal156
Fat9 g
Protein4 g
Carb14 g
  • Step 1/4

    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.
    • 8⅞ g marzipan
    • g candied orange peel
    • g candied lemon peel
    • 8⅞ g ground almonds
    • 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

    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.
    • ¼ eggs
    • 8 g cane sugar
    • tbsp honey
    • tbsp gingerbread spice
    • 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

    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.
    • 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

    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!
    • g milk chocolate couverture
    • g confectioner's sugar
    • tbsp water
    • 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!

    Elisen gingerbread

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