Nuremberg Elisenlebkuchen

Ingredients for 20 servings:

• 300 g candied lemon peel
• 300 g candied orange peel
• 4 eggs
• 8 pts vanilla sugar
• 3 tsp cinnamon
• 1 tsp clove(s), ground
• 1 tsp cardamom
• ½ tsp nutmeg, freshly grated
• 1 tsp coriander
• 250 g powdered sugar
• 8 tbsp brown rum (40%)
• 800 g almond(s), ground
• 20 wafers
• 20 almonds
• Cake icing (hazelnut or chocolate)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Chop the candied lemon and orange peel. Beat the eggs with vanilla sugar in a food processor for at least 3 minutes until very frothy. Add the cinnamon, cloves, cardamom, nutmeg, and coriander. Slowly add the powdered sugar to the mixture, then add the rum. Mix in the almonds, alternating with the candied lemon and orange peel. With slightly damp hands, form the gingerbread dough into balls, place them on the wafers, and flatten them. The gingerbread should be about 1.5 cm thick in the center. Place them on a baking sheet lined with baking paper and let them dry for at least 2 hours. Bake at 180°C (140°C fan oven) for 20-22 minutes. Cover the slightly cooled gingerbread with the liquid glaze. Place a peeled almond in the center of each. Let the gingerbread rest in a tin for at least a week.