Small Elisen gingerbread

Ingredients for 1 servings:

• 3 egg whites
• 1 pinch of salt
• 120 g sugar
• 1 egg yolk
• 100 g marzipan
• 2 tbsp arrack or rum
• 100 g candied orange peel
• 1 lemon(s), zest
• 2 tbsp gingerbread spice
• 100 g walnuts, ground
• 100 g ground almonds
• 100 g hazelnuts, ground
• 50 wafers, diameter 5 cm
• 50 almonds, peeled, for topping
• 150 g powdered sugar
• 4 tbsp water

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 1 hour 48 minutes

juicy, gluten-free, does not melt in the oven, for 50 pieces

This amount is enough for about 50 small gingerbread cookies. Briefly beat the egg whites with a pinch of salt, add 40g of sugar and beat until stiff and glossy. Cut the marzipan into small pieces, warm gently with the arrack and egg yolk, and beat until creamy. Then transfer to a larger mixing bowl. Chop the candied orange peel very finely or grind it finely in a food processor. Add it to the marzipan mixture along with the lemon zest, the gingerbread spice, the remaining 80g of sugar, and the nuts and mix. Finally, stir in the beaten egg whites. Spread the mixture onto the wafers. The best way to do this is to place the wafer on a shot glass, add a teaspoon of the gingerbread mixture, and scrape it down the sides with a spoon. Lightly press an almond into the center of each gingerbread cookie. Place the gingerbread cookie on a baking tray lined with baking paper and let it dry for about 30 minutes. Preheat the oven to 160°C (top/bottom heat). Bake the gingerbread for about 18-20 minutes. Once cooled, cover with powdered sugar glaze.