Elisen gingerbread

Ingredients for 150 servings:

• 470 g sugar
• 6 eggs
• 1 tsp vanilla sugar
• 240 g hazelnuts, coarsely ground
• 240 g hazelnuts, finely ground
• 50 g walnuts, roughly chopped
• 100 g candied orange peel, finely chopped
• 100 g candied lemon, finely chopped
• 1 lemon(s), grated peel
• 1 orange(s), grated peel
• 1 tbsp candied ginger, finely chopped
• Cinnamon, clove, coriander, allspice, mace, cardamom, nutmeg, 1/2 tsp each
• 150 wafers (50 mm)
• 130 g powdered sugar
• 2 tbsp rum
• 2 tbsp red wine

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Beat the sugar, eggs, and vanilla sugar until frothy and the sugar has dissolved. Mix in the nuts, candied orange peel, candied lemon peel, lemon and orange zest, ginger, and spices. Cover and let rest in a cool place for 24 hours. Shape the gingerbread mixture into small balls weighing about 15 to 17 g and place them on the wafers, leaving a 3 to 5 mm wide edge. Place the wafers on a baking tray lined with baking paper. Bake in an oven preheated to 200 °C (400 °F) for 12 to 15 minutes until light brown (the gingerbread should not be completely cooked on the inside). Let cool completely on a wire rack. Punch glaze: Mix the powdered sugar with the rum and red wine until smooth. Dip the tops of the gingerbread cookies one at a time into the glaze and let dry. While the glaze is still soft, decorate with nuts and/or candied fruit as desired. Cover the gingerbread in a tin with a piece of parchment paper and place a few apple peels on top. This will keep the gingerbread soft and moist. After about 10 days, the gingerbread will have reached its optimal consistency.