Almond Elisen gingerbread

Ingredients for 1 servings:

• 4 eggs, size M
• 200 g sugar
• 200 g marzipan
• 100 g almonds, white, coarsely chopped
• 400 g almonds, finely grated, white
• 3 pinches of gingerbread spice
• 50 g candied lemon peel
• 50 g candied orange peel
• 2 pinches of ammonium bicarbonate
• 1 shot of Amaretto
• 100 g icing sugar, for icing
• 2 shots of cherry brandy or fruit juice for glaze
• wafers

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 45 minutes

with marzipan and white almonds, makes about 35 pieces

Preparation: Beat the marzipan with an egg white until smooth. Dissolve baking powder with the amaretto. Finely dice the candied orange and lemon peel using a food processor, adding a few almonds to prevent the candied orange and lemon peel from sticking together. Mix all dry ingredients, including the spices, well. Preparation: Beat the remaining eggs with the egg yolks and sugar until frothy. Add the amaretto and baking powder. Slowly stir in the softened marzipan, a little at a time, until smooth. Using a wooden spoon, stir in the almonds, candied orange peel, and gingerbread spice. Spread the mixture into the gingerbread dome using a knife. Lightly press down a 70 mm wafer and place it on a baking sheet. If the mixture is too soft and doesn’t come out of the dome, add a few more almonds. (Of course, you can also spread the gingerbread onto the wafers by hand.) Press three almond halves decoratively onto the gingerbread. Let the gingerbread dry for about 3-4 hours. They should have a light skin, so they don’t stick to your fingers. Baking: Bake at 180°C (350°F) for about 15 minutes using conventional heating. Baking time varies depending on your oven. Let the gingerbread cool completely on a wire rack. Mix powdered sugar with kirsch or another liquid, not too thick, and glaze the gingerbread thinly. Let it dry and store in a cookie tin.