Elisen gingerbread
Difficulty
Easy 👌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 |
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
156
4 g
9 g
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!
in Berlin