Elisen gingerbread

Ingredients for 1 servings:

• 200 g hazelnuts, ground
• 220 g almonds, ground
• 120 g almonds, chopped
• 25 g candied lemon peel
• 25 g candied orange peel
• 25 g fig(s), dried
• 25 g apricot(s), dried
• 5 eggs, M or L
• 1 pinch of salt
• 100 g sugar (coconut blossom or whole cane sugar)
• 100 g erythritol (sugar substitute), alternatively regular sugar
• 30 g honey
• 150 g marzipan
• 5 g coconut oil, alternatively sunflower oil
• 10 g water
• 15 g gingerbread spice
• 1 vanilla pod(s), pulp
• 1 lemon(s), zest
• ½ bottle of lemon oil, alternatively flavoring
• 30 g cocoa nibs
• 1 pinch of ammonium bicarbonate
• 170 g dark chocolate (e.g. Vivani 92%)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 1 hour 25 minutes

low sugar and full flavor, almost low carb

The day before: Roast the ground hazelnuts, ground almonds, and chopped almonds on a baking tray at 200°C until golden brown. It’s best to roast each of the three ingredients separately, as otherwise the amount will be too large for the tray and may lead to an uneven finish. Let cool. Finely chop the candied orange peel, candied lemon peel, figs, and apricots (a blender can help!). Tear or cut the marzipan into small pieces. Beat it in a food processor with the eggs, salt, sugar, erythritol, and honey until smooth. Add the finely chopped fruit, gingerbread spice, vanilla pulp, lemon zest and oil, coconut oil, and water to the mixture. Stir in the roasted nuts and almonds, and cocoa nibs, then add the baking powder. Let the mixture chill in the refrigerator for about 24 hours and let it infuse. On the day of preparation: Preheat oven to 160°C (top and bottom heat). Place the mixture (enough for about 22 pieces) onto a baking sheet lined with baking paper using a gingerbread cloche; no wafers are necessary. Bake for 25 minutes. The gingerbread will rise approximately 1.5 to 2 times its original size. Let cool thoroughly. Temper the chocolate and then coat the gingerbread with it. Tips and tricks: The specified amount of gingerbread is obtained using a 9 cm cloche. Roasted nuts and almonds are better tolerated by some people with (cross-)allergies. It worked for me, but there is no guarantee. Gingerbread spice: We always use the one from Sonnentor (organic quality); the one from Alfons Schuhbeck is also very well-balanced. The water is added to compensate for any water that evaporates during roasting. Lemon oil can be found in organic markets, and lemon zest can be bought already grated and packaged – in this case, about 1 teaspoon is sufficient. Instead of vanilla seeds, you can also buy ground vanilla; add about half to a whole teaspoon. The chilled dough works best with the gingerbread cloche straight from the refrigerator. The gingerbread will rise a little better if you let it stand at room temperature for 15-20 minutes after shaping. Good luck!