Elisenlebkuchen à la Bernd

Ingredients for 1 servings:

• 6 m.-sized eggs
• 120 g sugar
• 1 sachet of vanilla sugar
• 100 g marzipan paste
• 5 tbsp honey
• 1 pack of gingerbread spice, 20 g (contains 8 spices)
• 1 tsp, heaped gingerbread spice
• 1 bag orange peel, grated
• 1 bag lemon peel, grated
• 1 bag of baking soda
• 400 g hazelnuts, grated
• 200 g almonds, grated
• 400 g block chocolate
• 24 wafers (70 mm)

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

Super tasty without candied orange and lemon peel, for 24 pieces.

Beat the eggs until frothy, add the sugar and vanilla sugar, and mix. Chop the marzipan into small pieces, add them, and mix again until almost dissolved. Then add all the spices and orange and lemon zest, and mix until smooth. Then add the nuts and mix. Let the dough rest in the refrigerator for about 3 hours. Divide the dough between the wafers (approx. 50 g) and shape into gingerbread cookies, spreading them to the edges. Bake on baking paper in an oven preheated to 165°C (325°F) for 20 minutes. Remove from the oven and immediately spread with melted chocolate and let cool thoroughly.