Elisen gingerbread

Name: Elisen gingerbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 45 Servings
Cuisine: german
Ingredients: 7 oz marzipan; 3.5 oz candied orange peel; 3.5 oz candied lemon peel; 7 oz ground almonds; 3.5 oz chopped almonds; 7 oz ground hazelnuts; 5 eggs; 0.75 cup cane sugar; 3 tbsp honey; 1 tbsp gingerbread spice; 1 lemon (juice and zest); 45 baking wafers; 3.5 oz milk chocolate couverture; 3.5 oz confectioner's sugar; 1 tbsp water; 1 tbsp lemon juice; whole almonds for garnish

Based on 24 ratings

Vanessa Pass

Contributor

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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
5	eggs
180 g	cane sugar
3 tbsp	honey
1 tbsp	gingerbread spice
1	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

How-To Videos

Nutrition per serving

Cal
156

Protein
4 g

Fat
9 g

Carb
14 g

Step 1/4
- 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
- 5 eggs
- 180 g cane sugar
- 3 tbsp honey
- 1 tbsp gingerbread spice
- 1 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
- 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
- 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!