Elisenlebkuchen with ginger

Ingredients for 1 servings:

• 400 g sugar
• 4 eggs, size L
• 1 vanilla pod(s)
• ½ tsp cinnamon powder
• ½ tsp anise powder
• ½ tsp coriander powder
• ½ tsp allspice powder
• ½ tsp mace powder
• ½ tsp cardamom powder
• 200 g hazelnuts, finely ground
• 200 g hazelnuts, coarsely ground
• 80 g walnuts, coarsely ground
• 100 g candied orange peel, finely chopped
• 100 g candied lemon, finely chopped
• 100 g candied ginger, finely chopped
• 2 tbsp rum
• 1 organic orange(s), grated peel
• 1 organic lemon(s), grated peel
• 16 baking wafers

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 3 hours

Soak the candied orange peel, candied lemon peel, and ginger in rum for 1-2 hours. Whisk the eggs with the sugar and vanilla seeds until frothy and the sugar has dissolved. Mix in the candied fruit, nuts, lemon and orange zest, and spices. Cover the dough and let it rest in a cool place for 24 hours. Preheat the oven to 200°C (fan). The gingerbread dough should now be firm enough to form into balls. Place each one on a wafer and flatten. Bake for 12 to 15 minutes until light brown.