Original Elisen Lebkuchen

Ingredients for 1 servings:

• 470 g sugar
• 2 tbsp red wine
• 130 g powdered sugar
• 2 tbsp rum
• ½ tsp cardamom
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp nutmeg blossom
• ½ tsp clove(s)
• ½ tsp coriander
• ½ tsp all-spice
• 1 tsp vanilla sugar
• Lemon and orange peel, grated
• 6 eggs
• Candied lemon and orange peel, finely chopped
• 480 g hazelnuts, ground
• 50 g walnuts, chopped
• 1 tbsp candied ginger, finely chopped
• wafers
• Chocolate coating

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

approx. 50 pieces

Beat the sugar, eggs, and vanilla sugar until the sugar is dissolved. Mix in the nuts, candied lemon and orange peel, orange and lemon zest, ginger, and spices. Let the dough stand in a cool place for at least 24 hours. Form the dough into small 16-17g balls and place them on baking sheets, leaving a free edge. Place on a baking sheet and bake in an oven preheated to 200°C for 12-15 minutes until light brown. The gingerbread should still be moist on the inside. Allow the cookies to cool completely and store in tins. Add a piece of apple peel to the tin to keep the cookies nice and crumbly.