Elisabeth's Elisenlebkuchen with the gingerbread bell, for dabbing

Ingredients for 1 servings:

• 250 g honey
• 500 ml coffee
• 125 g butter
• 700 g caster sugar
• 6 eggs
• 2 bottles of bitter almond flavoring
• 10 g clove powder
• 10 g cardamom powder
• 10 g cinnamon
• 10 g mace, ground
• 2 packs of gingerbread spice (10 g each)
• 1 tbsp cocoa
• some lemon zest
• 20 g ammonium bicarbonate dissolved in water
• 300 g candied lemon peel
• 200 g candied orange peel
• 1 kg hazelnuts, ground, alternatively almonds or other nuts
• 700 g flour
• 100 wafers

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

Easy to make with best results, makes about 100 gingerbreads

Dissolve the honey in the coffee. Beat in the butter and sugar until fluffy, then add the eggs. Add the bitter almond oil, cloves, cinnamon, cardamom, mace, gingerbread spice, cocoa powder, lemon zest, and dissolved ammonium chloride and mix everything well. I performed these steps in a food processor (Thermomix) and then set it aside. It should certainly work without the aid of a food processor. Blend the candied lemon and orange peel or chop them in a food processor. Alternatively, you can replace them in whole or in part with other dried fruits (sultanas, apples, figs, as desired). Mix the hazelnuts with the flour. Depending on the capacity of the food processor, divide the dried fruit portions into the nut flour portions. The Thermomix only managed 1/3 for me. I think it’s better to divide it into 4 portions. Alternatively, mix everything by hand. Mix everything together and then chill for at least 1 hour. Spoon the thick batter into the gingerbread cloche (smooth it out), place a wafer (I used a 7cm diameter) on top, and then rotate or drop the batter onto the baking sheet. Without the gingerbread cloche: Scoop the batter onto the wafer using an ice cream scoop and flatten it. Distribute onto baking sheets. A maximum of 15 minutes of baking at 170°C (340°F) is sufficient. Depending on your oven, observe and experiment; a lightly candied browning doesn’t hurt. After cooling, cover with chocolate or glaze as desired.