Small rustic Elisen gingerbread

Ingredients for 1 servings:

• ½ lemon peel, grated, untreated
• 60 g candied lemon peel, grated
• 30 g candied orange peel, grated
• 3 eggs, not too big
• 110 g sugar
• 20 g honey
• ½ tsp clove powder
• 1 tsp cinnamon
• 1 pinch(s) allspice
• 1 pinch of nutmeg
• 120 g almonds, ground
• 120 g hazelnuts, ground
• 50 g almonds, chopped
• Wafers, 50 mm diameter
• Chocolate coating

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

extra nutty thanks to chopped almonds, without flour

Grate the zest of half an unwaxed lemon. Grate or finely chop the candied lemon and orange peel. Beat the eggs and sugar until frothy. Mix with the remaining ingredients. If the batter is too runny, add some ground almonds or hazelnuts. The batter should not spread out over the wafers. Line a baking sheet with baking paper. Scoop a tablespoon of batter and place it on the wafers. Smooth it out if desired. This quantity makes 2 baking sheets. Bake at 150°C (300°F) for about 20 minutes. Let the gingerbread cool on a wire rack and brush with chocolate icing, if desired.