Flour-free Gingerbread

1. Pour a little rum over the cranberries and let them soak in them. Finely chop the lemon peel. Separate the eggs and beat the egg whites with the salt until stiff.
2. Put the butter, honey and cane sugar in a saucepan and heat while stirring. Bring to the boil briefly, turn the heat down, deglaze with cream and simmer until the sugar has dissolved. Stirring occasionally.
3. Preheat the oven to 150 °. Line 2 trays with baking paper and spread the wafers on them with a large gap (!). The cookies diverge greatly.
4. Put both types of oatmeal, chopped almonds, cinnamon and vanilla pod zest in a bowl. Pour the hot butter and honey mixture over it and mix well. Add the lemon peel and drained cranberries and fold in. Let the mixture cool down further. Then stir in the egg yolks and baking soda. Finally fold in the stiff egg white.
5. Using a tablespoon, pour enough batter onto the wafers so that they are completely covered. Put the tray in the middle of the oven. Bake time about 20 – 30 minutes. They should be evenly golden brown. Since they are very fragile when warm, it is advisable to let them cool down on the baking sheet. They are also very soft when cooled, but this is important for the taste.

Glaze:

1. Melt the couverture and palmin over a water bath over a mild heat. Mix well.
2. 2 Cover solid, smooth surfaces with baking paper and coat them thinly with couverture. Since it is difficult to dip the soft gingerbread cookies, you put them on the coated couverture at a distance. So they are later covered all around with chocolate. Then, using a large spoon, cover the tops completely with the couverture. Now let everything set well.
3. When the couverture has become hard to cut, cut out the gingerbread all around with a sharp knife and remove it from the baking paper with a cake server.
4. They are super juicy and – although they are made without flour – taste very close to the original Elisen gingerbread.