Gluten-free Elisenlebkuchen with figs

Ingredients for 1 servings:

• 200 g sugar
• 2 packets of vanilla sugar
• 5 eggs
• 200 g almonds, sweet, ground
• 200 g hazelnuts, ground
• 1 pack of marzipan (Lübeck marzipan)
• 1 pack of gingerbread spice with cinnamon, coriander, nutmeg, anise…, possibly less than 1 pack.
• 1 pinch of orange peel and lemon peel
• 5 figs, dried
• 250 g powdered sugar
• 1 lemon(s)
• 1 cube of liquid coconut oil

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

gluten-free, low in sorbitol, low in histamine, tasty

Beat the egg and sugar in a food processor until frothy. Do not use stevia or any other substitute; it simply tastes different. Vanilla works excellently here. Fold in good quality marzipan. Check the spices. If orange peel or lemon peel are already included in the gingerbread spice, add a little less. Add the almonds and hazelnuts. Stir everything together and taste to see if there is enough spice. One packet of gingerbread spice is too much for my taste, but that’s a matter of taste. Don’t use flour, then it won’t be so hard. If you like, chop dried figs (or dates, apricots) as finely as possible. The dough should have a real dough consistency. If it’s too soft, it will make the gingerbread cookies spread unnecessarily. Therefore, add ground almonds and hazelnuts. Form medium-sized mounds on baking paper or use gluten-free baking sheets. Bake the gingerbread at 190°C (convection oven) for 10-20 minutes and let cool. Make the lemon icing and spread it on as desired. You can also add a little alcohol to the icing, depending on your taste. Store the gingerbread in sealed boxes. This will keep them soft.