in Germany

Elisen gingerbread

updated

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Ingredients for 1 servings:

  • 400 g sugar
  • 6 eggs
  • 1 tsp gingerbread spice
  • 1 pinch of nutmeg
  • 2 tsp cinnamon
  • 250 g hazelnuts, ground
  • 250 g almond(s), ground
  • 100 g candied lemon peel (chop finely)
  • 100 g candied orange peel (also finely chopped)
  • 1 pack of wafers (diameter 50 mm)
  • Chocolate coating

Instructions

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

after Sandra’s grandma

Simply mix all ingredients with a wooden spoon. Never use an electric mixer or whisk, as the batter will be runny! Spread the batter onto the wafers with a spoon and bake at 170°C for about 20 minutes. Then cover with chocolate coating! If the batter is too runny, add 2 tablespoons of flour—but I’ve never needed it! The gingerbread cookies are immediately soft after baking—and they stay soft!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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