John Myers
Ingredients for 1 servings:
- 150 g dried cherries
- 150 g cranberries
- 1 shot of cherry brandy or brandy
- 70 g butter
- 2 eggs
- 150 g sugar
- 1 tsp gingerbread spice
- 1 tbsp cocoa powder
- 1 lemon(s), peel
- 200 g nuts, ground
- 250 g flour
- 1 packet of baking powder
- ⅛ liter milk
- 200 g chocolate coating
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes
very fruity, for 30 pieces
Finely chop the cranberries and dried cherries. Add a generous splash of brandy/cherry water and let it steep overnight. Beat the butter, eggs, sugar, gingerbread spice, cocoa powder, and lemon zest until fluffy. Then add the cranberry-cherry mix, ground nuts, and milk. Combine the flour and baking powder and fold in. Drop the mixture into spoonfuls on a baking sheet lined with baking paper. Bake at 160°C for 20-25 minutes, depending on the size of the piles. They shouldn’t dry out or be overbaked. Let cool after baking. Melt the chocolate coating and spread it on the underside of the Elisenlebkuchen, then let it dry.
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