Elisenlebkuchen with coconut blossom sugar

Ingredients for 1 servings:

• 10 eggs
• 250 g coconut blossom sugar
• 4 tbsp blossom honey
• 4 tsp cinnamon powder
• 15 g gingerbread spice
• 2 pinches of salt
• 2 packets of vanilla sugar
• 250 g walnuts, coarsely ground
• 100 g almond(s), coarsely ground
• 150 g almond(s), finely ground
• 100 g hazelnuts, coarsely ground
• 150 g hazelnuts, finely ground
• 200 g almond sticks
• 300 g candied orange peel
• 300 g candied lemon peel
• 400 g dark chocolate coating
• Wafers with a diameter of 70 mm

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

for approx. 60 gingerbread

Finely chop the candied lemon and orange peel in a blender. Break the almond slivers slightly, but not too finely. This can be done with a blender or a rolling pin. The almond slivers should ideally only break once in the middle. Beat the eggs, coconut blossom sugar, and honey until fluffy. Mix in the remaining dough ingredients. Add more gingerbread spice if desired. Using a gingerbread cloche, roll the dough onto the wafers (makes approx. 60 wafers/70 mm, approx. 3 baking sheets). Place on a baking sheet lined with baking paper. Bake one after the other in a preheated oven at 150°C (top/bottom heat) for approx. 20 minutes. Once cooled, cover with chocolate coating.