John Myers
Elisen Gingerbread
The perfect elisen gingerbread recipe with a picture and simple step-by-step instructions.
- 5 Size L Eggs
- 200 g Sugar brown
- 1,5 tablespoon Beet syrup
- 1,5 teaspoon Cinnamon
- 1 teaspoon Ginger bread spice
- 1 pinch Salt
- 200 gr Ground almonds
- 200 g Ground hazelnuts
- 100 g Almonds, chopped
- 100 g Citronat (Succade)
- 100 g Orange peel
- Cocoa icing
- Oblaten
- 80 g Sifted powdered sugar
- Some water
- Beat the eggs, sugar and the beet syrup with the mixer for 2-3 minutes until frothy. Mix the lemon and orange peel together. Add all the other ingredients and mix together. Now add the mixture for 2 hours. let swell.
- Preheat the oven to 160 degrees. Cover the baking tray with parchment paper. Now place the wafers on the baking sheet and spread the dough about 1 cm thick on top. I always do this with 2 small spoons. Bake for about 20-25 minutes. No longer, otherwise they will get hard.
- Let the elisen cool down. Mix powdered sugar with a little water, melt the glaze and brush the cakes with a pastry brush. For me it resulted in 36 pieces.
- Of course, you can also take larger wafers. With us, they are part of the advent season.
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