Elisen gingerbread

Elisen gingerbread

Based on 15 ratings

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
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
  • 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

  • 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 marzipan
  • 100 candied orange peel
  • 100 candied lemon peel
  • 200 ground almonds
  • 100 chopped almonds
  • 200 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 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 milk chocolate couverture
  • 100 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!