Elisen gingerbread

Ingredients for 30 servings:

• 5 eggs
• 500 g sugar
• 2 tsp cinnamon
• ¾ tsp clove(s), ground
• 1 pinch of nutmeg blossom
• 1 pinch of cardamom
• 2 lemons (only the peel)
• ½ lemon(s) (juice only)
• 100 g candied lemon
• 100 g candied orange peel
• 500 g almonds, ground with shell or half nuts (optional up to 650 g)
• wafers

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Beat the eggs and sugar until very frothy, add the spices and mix well. Finely chop the candied orange and lemon peel and stir in. Stir in 500-650g grated almonds (or half the nuts) (with skin) until spreadable and not too runny. Spread on wafers about 1cm thick and let rest for a few hours. Bake slowly at 150-160°C for 20-25 minutes. Once cooled, cover with chocolate. Tip: If the spices are hard to come by, ready-made gingerbread spice will do. Please do not bake for too long; they should still be very soft when taken out of the oven! Just have faith in the baking time, otherwise the gingerbread will become hard!