Elisen gingerbread

Based on 19 ratings

Vanessa Pass

Editorial Assistant at Kitchen Stories

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-45+
200 g marzipan
100 g candied orange peel
100 g candied lemon peel
200 g ground almonds
100 g chopped almonds
200 g ground hazelnuts
eggs
180 g cane sugar
3 tbsp honey
1 tbsp gingerbread spice
lemon (juice and zest)
45 baking wafers
100 g milk chocolate couverture
100 g confectioner's sugar
1 tbsp water
1 tbsp lemon juice
whole almonds for garnish
Metric
Imperial

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

Nutrition per serving

Cal
156
Protein
4 g
Fat
9 g
Carb
14 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.
    • 200 g marzipan
    • 100 g candied orange peel
    • 100 g candied lemon peel
    • 200 g ground almonds
    • 100 g chopped almonds
    • 200 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.
    • eggs
    • 180 g cane sugar
    • 3 tbsp honey
    • 1 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.
    • 45 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!
    • 100 g milk chocolate couverture
    • 100 g confectioner's sugar
    • 1 tbsp water
    • 1 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!