Elisen gingerbread

Name: Elisen gingerbread
Prep time: 1200 s
Cook time: 1200 s
Total time: 2400 s
Yield: 45 Servings
Cuisine: german
Ingredients: 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

Based on 16 ratings

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

How-To Videos

Utensils

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

Nutrition per serving

Cal
156

Protein
4g

Fat
9g

Carb
14g

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.

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

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!