Elisen – Gingerbread

Ingredients for 1 servings:

• 10 eggs
• 1,000 g hazelnuts
• 800 g cane sugar
• 100 g candied orange peel
• 100 g candied lemon
• 2 packs of gingerbread spice, approx. 15 g each
• 1 tbsp cinnamon
• 1 pinch of ammonium bicarbonate
• 1 tsp lemon zest, grated
• 60 wafers, diameter 70 mm
• 200 g chocolate coating

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

A family recipe passed down from generation to generation

Grind the hazelnuts, or buy ground ones. Finely chop the candied orange and lemon peel. Mix all ingredients into a dough. Preheat the oven to 200°C (400°F). Spread the dough onto the wafers. Bake the gingerbread at 150°C (300°F) for approximately 30-45 minutes. Chop the chocolate coating and melt it in a small pan over a pan of simmering water. Once cooled, skewer the gingerbread onto a potato fork and briefly dip it upside down into the chocolate coating. They will keep longest if stored in a tin—if they aren’t eaten sooner.