Pistachio Elisen gingerbread

Ingredients for 1 servings:

• 600 g marzipan paste
• 400 g almonds
• 150 g pistachios
• 7 eggs
• 200 g candied orange peel
• 100 g candied lemon
• 150 g spelt flour type 1050
• 10 g baking powder
• 6 g gingerbread spice
• 4 g salt
• 1 tsp vanilla extract
• 28 wafers 9 cm diameter, bigger is better
• 1 package of block chocolate for glazing
• 30 g pistachios, finely chopped, for decoration

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 12 minutes

extra soft and soft, for approx. 28 pieces

Place the almonds, candied orange peel, candied lemon peel, and 100g of pistachios in a blender and process until the mixture clumps together (the consistency is like marzipan). Dice the marzipan mixture into small cubes. Place the eggs in a food processor and beat until frothy, then slowly add all of the above ingredients and mix until smooth. Add the gingerbread spice. Roughly chop the remaining 50g of pistachios and add them. Then add the remaining ingredients to the batter. Use the flour to control the viscosity. Add up to 25g more or less if necessary. A spatula should stick vertically into the mixture. Spread the batter onto the wafers. The batter should be sticky and not too runny. The gingerbread should have a minimum thickness of 2cm in the center to prevent them from drying out during baking. Use the moistened back of a knife to give the gingerbread the perfect shape. The size of the wafers will determine how moist the gingerbread will be; larger wafers are preferable to smaller ones. Bake the gingerbread cookies on a baking sheet at 160°C for approximately 12 minutes. They’re ready when the edges turn light brown. After baking, let them cool, then glaze with chocolate as desired and garnish with finely chopped pistachios. The specified amount of dough corresponds to approximately 2 kg and is sufficient for 28 gingerbread cookies with a diameter of 9 cm, each weighing 71 g of dough – without the chocolate coating. Tip: My gingerbread spice consists of cinnamon, orange and lemon zest, coriander, star anise, fennel, mace and nutmeg, cloves, and cardamom.