in Germany

Elisen gingerbread

updated

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Ingredients for 1 servings:

  • 5 eggs
  • 500 g sugar
  • 500 g ground almonds
  • 50 g candied lemon peel
  • 50 g candied orange peel
  • 1 tsp cinnamon
  • 1 tsp. clove powder
  • 2 lemon(s), grated peel
  • wafers
  • 250 g powdered sugar
  • 2 egg whites
  • 2 tbsp rum

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Makes about 80 pieces. Beat eggs and sugar until very frothy, carefully add finely grated candied lemon and orange peel, grated lemon zest, cinnamon, and cloves. Add almonds. The amount of ground almonds depends on the size of the eggs. The batter should be spreadable. Pipe the mixture onto wafers using a piping bag or 2 tablespoons, leaving a small edge. Bake at 160°C (320°F) for about 20 minutes. Cover the warm gingerbread with punch glaze. Punch glaze: Beat sifted powdered sugar with egg white for 15 minutes until frothy. Stir in rum.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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