Anna's Elisen – Gingerbread

Ingredients for 1 servings:

• 5 eggs
• 450 g sugar
• 200 g marzipan – raw mass
• 1 bag of gingerbread spice
• 1 lemon(s), untreated
• 100 g candied lemon
• 100 g candied orange peel
• 200 g hazelnuts, ground
• 100 g almonds, chopped
• 200 g ground almonds
• 15 wafers, 70mm diameter
• 200 g chocolate coating, whole milk
• 200 g white chocolate coating

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

My favorite gingerbread recipe, without flour, makes about 30 pieces

Preheat oven to 160 degrees Celsius (top/bottom heat). Beat eggs, sugar, and marzipan in a food processor until smooth. Grate lemon zest, squeeze juice, and mix with the sugar, egg, and marzipan mixture. Then gradually mix in all the other ingredients (except for the wafers and chocolate coating). Split the wafers with a knife, then place them rough-side up on a baking sheet lined with baking paper, leaving plenty of space between them. I always use about 9 wafers per baking sheet. Using two tablespoons, place a small amount of batter on each wafer. Bake for about 20 minutes and let cool. Then glaze one half of the gingerbread with milk chocolate, the other half with white chocolate, and sprinkle thin drizzles of the other type of chocolate over the glaze (see picture). Of course, you can use any other glaze, but I like it so much because it’s different with milk chocolate and white chocolate. You can also separate the eggs and beat the egg whites until stiff before mixing them in, although I’ve never tried that.