Brisanes Elisen – Gingerbread

Ingredients for 1 servings:

• 5 eggs
• 200 g powdered sugar
• 200 g ground almonds
• 200 g hazelnuts, ground
• 200 g candied lemon peel, very finely chopped or ground
• 100 g candied orange peel, very finely chopped or ground
• 100 g fig(s), dried, very finely chopped or ground
• 50 g apricot(s), dried, very finely chopped or ground
• 50 g raisins or rum raisins, very finely chopped or ground
• 1 tsp. clove powder
• 1 pinch of mace
• 1 tbsp, sautéed cinnamon
• 1 lemon(s), untreated, grated peel
• 1 pinch of salt
• 100 wafers, 5 cm diameter
• 200 g chocolate coating, light or dark

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

without flour

Beat the eggs with the powdered sugar until frothy. Stir in the spices, lemon zest, almonds, and hazelnuts. (You can also use 400g almonds or just 400g hazelnuts.) Carefully mix in the very finely chopped or ground dried fruit. Cover the dough and let it rest in a cool place for 24 hours. Very important! The next day, form small balls from the mixture and place them on the wafers, leaving a 3-5mm wide edge. Or turn a glass upside down, place the wafer on top, and spread the batter onto the wafer with a knife, or spread the batter onto the wafer with two teaspoons. Bake at 200°C for about 12-15 minutes until light brown. The gingerbread should not be fully cooked, as it should still rise and remain soft. Cool on a wire rack. Decorate with chocolate icing or white icing. Store in a tin. Makes about 100 pieces.