Elisen gingerbread

Ingredients for 1 servings:

• 50 g candied orange peel
• 50 g candied lemon peel
• 30 g date(s), pitted, dried
• 30 g fig(s), dried
• 100 g wheat flour
• 1 tsp baking powder
• 125 ml milk powder
• 150 g almond(s), ground
• 150 g hazelnuts, ground
• 50 g almond(s), sliced
• 13 wafers
• 2 eggs
• 150 g sugar
• 1 ½ packs of gingerbread spice (approx. 22 g)
• 200 g chocolate coating

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Chop the candied orange peel, candied lemon peel, dates, and dried figs in a blender and mix (cut the dates and figs into smaller pieces with a knife beforehand). Set the chopped and mixed mixture aside. Beat the eggs and sugar in a bowl until frothy. Add the candied orange peel, candied lemon peel, dates, and figs and mix well. Add the milk and gingerbread spices and mix together. Add the wheat flour, baking powder, ground almonds, and hazelnuts and mix together. Add the slivered almonds and mix the entire mixture again well. Preheat the oven to 150°C (fan). Divide the gingerbread dough among the wafers and form evenly spaced gingerbread cookies. Arrange the gingerbread cookies on baking sheets and bake in the oven at 150°C (fan) for 25 minutes. In the meantime, melt the chocolate coating at a low temperature. After 25 minutes, remove the gingerbread from the oven, let it cool for 5 minutes, then spread the melted chocolate coating evenly over the gingerbread. Let it cool and allow the chocolate coating to set. The specified amount yields approximately 13 gingerbread cookies based on 9 cm wafers. For smaller wafers, add more accordingly.