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Elisen Gingerbread (Elisenlebkuchen in German) is a soft gingerbread cookie with lots of delicious spices in them. They differ from American gingerbread not only in being flourless (except for the Backoblaten) but also in texture and crafting. These are my all-time favorite gingerbread cookies and you should definitely give them a try.
This recipe replaces the previous video for Elisen Gingerbread from 2018.
Ingredients
- 150 g hazelnuts, whole
- 150 g almonds, fresh ground
- 3 eggs
- 100 g brown sugar
- 90 g candied orange peel
- 90 g candied lemon (citron) peel
- 3 Tbsp. Honey
- 3 tsp. German ginger bread spice
- 1 tsp. lemon zest
- 20 Backoblaten (wafer paper), round 70 mm (leave out for gluten-free diet)
For The Glaze
- 120 g chocolate dark or milk or a mix of both
- 80 g powdered sugar (confectioniers sugar)
- a little lemon juice or water
Instructions
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Grind the almonds.
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Grind the hazelnuts to the same size as the almonds, set both nut sorts aside.
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In a large bowl, beat the 3 eggs, the sugar, and the honey until the sugar is dissolved.
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Add the almonds and also the hazelnuts.
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Add the candied lemon peel and the candied orange peel.
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Now measure 3 teaspoons of German Gingerbread Spice and add it to the bowl.
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Last, add the tsp. of lemon zest (fresh is best) and stir it all with a large spoon.
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Cover and set in the fridge for 10 to 12 hours / over night.
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Preheat the oven to 320°F.
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Turn a glass or mug in the size of the Backobleten upside down and place a Backoblate on top. Now put some of the batter on the Backblate and evenly spread it to a hight of about 3/4 of an inch.
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Bake the Gingerbread Cookies at 320°F for about 15 to 20 minutes (depending on your oven).
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Let the Gingerbread Cookies cool completely before glazing them.
The Glaze
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Melt some chocolate.
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Mix the confectioners sugar with a tiny amount of lemon and water. Mix until an even paste is created – not too runny but also not to dense.
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Spread either some chocolate or some sugar glaze on each Gingerbread. Make sure to cover each cookie completely so it stays moist.
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Optional: Put four slices of Almonds in the center of the Elisenlebkuchen.
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After the glaze has dried, store in an airtight container.
