Nuremberg Elisenlebkuchen from the tray

Ingredients for 1 servings:

• 6 eggs
• 180 g brown sugar
• 2 tbsp honey
• 1 tsp cinnamon powder
• 1 pt. gingerbread spice
• 1 pinch of salt
• 100 g spelt flour
• 200 g almonds, ground
• 200 g hazelnuts, ground
• 150 g almonds, chopped
• 150 g hazelnuts, chopped
• 50 g candied orange peel
• 50 g candied lemon peel
• 200 g powdered sugar
• 6 tbsp rum
• 1 handful of almonds, peeled

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Preheat the oven to 175°C (top and bottom heat). Line a baking sheet with baking paper. Toast the chopped almonds and hazelnuts in a pan until golden brown. Set aside. Finely chop the candied lemon and orange peel. Beat the eggs, sugar, and honey until thick and creamy. Stir in the spices, flour, ground nuts, and almonds. Finally, mix in the toasted, chopped almonds and nuts, as well as the candied lemon and orange peel. Spread the batter onto a baking sheet lined with baking paper and top with the skinned almonds. Bake in the middle rack of the preheated oven for about 20 minutes. Allow the gingerbread to cool slightly. Mix the powdered sugar and rum to form a relatively runny glaze and spread it over the finished gingerbread. Finally, cut into diamond-shaped pieces.