Elisen-Kisserl

Ingredients for 1 servings:

• 200 g ground almonds
• 200 g hazelnuts, ground
• 4 eggs, size M
• 150 g powdered sugar
• 1 tsp lemon(s), the juice
• 1 point flavoring (lemon peel with sugar)
• 2 tsp gingerbread spice
• 1 pinch of salt
• 60 wafers, diameter 5 cm
• 250 g cake icing, dark or chocolate coating
• 30 almonds, blanched, peeled and halved
• possibly chocolate decoration (pearls)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

without flour, without candied lemon and orange peel, makes about 60 pieces

Pour boiling water over the almonds in a bowl. After about 10 minutes, remove the skin from the kernel (this is easy to do by pressing on one end of the almond). Let the almonds cool, then divide them into two flat halves (cut along the “natural” seam with a knife). Sift the powdered sugar (there are often small lumps of sugar in them at this time). Preheat the oven to 160°C (top and bottom heat). Beat the eggs, lemon juice, and powdered sugar until thick and creamy (using a food processor) for about 10 minutes. Then mix in the almonds, hazelnuts, gingerbread spice, lemon flavoring, and salt with a spatula (with a handle). Arrange the wafers on baking sheets (line baking paper if necessary) and add 1 heaped teaspoon of the batter to each wafer. Bake the sheets one after the other in the oven on the middle rack for about 15 minutes. Remove and let cool on a wire rack. Melt the glaze according to the package instructions and brush it over the Elisen-Busserl. Place half an almond on each kiss or sprinkle with chocolate pearls. Let the Elisen-Busserl dry thoroughly and store in a tin.