Elisenlebkuchen with wholemeal flour

Ingredients for 1 servings:

• 250 g date(s), dried
• 400 g almonds, ground
• 400 g hazelnuts, ground
• 200 g wholemeal spelt flour or wholemeal wheat flour
• 1 tsp potash
• 2 tsp baking powder
• 100 g honey
• 100 g candied orange peel
• 3 tbsp gingerbread spice
• 1 tbsp cinnamon powder
• 90 wafers, 50 mm
• 200 g chocolate coating

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 5 minutes

Pour boiling water over the dried dates and let stand for 15 minutes. Reserve 150 ml of the soaking water. Finely chop the dates, 150 ml of the soaking water, honey, and candied orange peel using a hand blender. Combine the nuts, flour, potash, baking powder, and spices in a bowl. Mix the dry and wet ingredients and let the dough stand overnight in the refrigerator. Preheat the oven to 170°C (fan/convection oven). Using a spoon or your hands, place small mounds of dough onto the wafers. Bake the Elisenlebkuchen for about 15 minutes, or about 20 minutes for 90 mm wafers. Allow to cool completely and then cover with chocolate coating.