John Myers
Ingredients for 1 servings:
- 4 eggs, fresh
- 240 g cane sugar
- 80 g candied orange peel
- 80 g candied lemon
- 200 g hazelnuts
- 200 g almonds
- 2 tsp gingerbread spice
- 1 tsp baking powder
- 1 pinch of salt
- Wafers, rectangular baking wafers
- Chocolate coating
- Nuts
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes
Finely grind the nuts, candied orange peel, candied lemon peel, spices, and baking powder together. I always throw everything into my food processor and chop it finely with a meat knife. While the food processor is running, beat the eggs with the sugar until white and foamy (it should be slightly thick!). Fold the ground nuts and spices into the egg foam; don’t overmix! Line a baking sheet with the wafers, ideally lining them with baking paper first, and spread the batter on top. Cover and let dry for at least 12 hours. Then bake in a preheated oven at 175°C for 20 minutes. Once cooled, decorate with melted chocolate and chopped nuts. I always paint random lines on the dough with the chocolate, sprinkle the nuts on top, and then cut diamond shapes—not too large, as they break easily. This delicacy can be stored for a long time in a pastry tin, but we always use up all of it so quickly! What’s so special about Elisen? First of all, the recipe is very old and, according to tradition, was named by a Nuremberg gingerbread baker after his deceased daughter. And then, importantly, Elisen are baked without flour!
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