Elisen gingerbread

Ingredients for 60 servings:

• 3 eggs
• 150 g cane sugar
• 300 g almonds, unpeeled, freshly ground
• 7 ½ g gingerbread spice
• 5 g cinnamon
• 25 g candied lemon peel
• 25 g candied orange peel
• 1 pinch of ammonium bicarbonate
• Baking wafers
• 200 g dark chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 11 hours 20 minutes

Beat the eggs and sugar for 10 minutes until light and fluffy, ideally in a food processor if you have one. Meanwhile, grind the almonds and finely chop the candied lemon and candied orange peel. Dissolve the baking powder in a little water. Add the almonds, candied lemon, candied orange peel, spices, and dissolved baking powder to the eggs. Mix well. Spread the mixture onto the wafers with a knife, about the thickness of a small finger. I prefer small wafers with a diameter of 50 mm, as this yields more chocolate per gingerbread. Let the gingerbread dry overnight and then bake in the center of the oven at 150°C for about 15 minutes. The gingerbread should be lightly browned around the edges, but remain moist and moist. Let cool. Melt the chocolate coating in a water bath according to the instructions and bring to a temper. When it’s ready, dip the gingerbread into the bowl, top side down, until completely covered in chocolate. Tap off any excess chocolate coating on the side of the chocolate bowl. Let the chocolate dry. Store the gingerbread in tins.