Ingredients (for 40 gingerbread):
- 12 egg whites
- 700 g sugar
- 240 g marzipan
- 120 g candied lemon peel, in small cubes
- 120 g candied orange peel, in small cubes
- 300 g coarsely-ground roasted hazelnuts
- 300 g finely-ground almonds
- 180 g flour
- 30 g gingerbread spice
- 15 g hartshorn salt
For the glaze:
- 150 g powdered sugar
- ca. 110 g liquid dark chocolate glaze
- almond halves
- Candied lemon slices
- 40 baking wafers (round, 10-cm diameter)
Roast the hazelnuts on a baking sheet in the oven and remove their shells. Beat the egg whites and sugar until stiff. Place all other ingredients in a bowl. Add the beaten egg whites slowly while mixing with the dough hook of the food processer until everything becomes a smooth mass. The mass must be completely worked through.
Weigh 60 g of mass on to each round wafer and form it info a cone in the middle of the wafer. Place the wafers on a large flat surface (for example on the base of a cooking pot). With a knife, flatten the mass out to the edge of the wafers.
Decorate half of the gingerbread with almonds and candied lemon slices (3, 4 or 5 almond halves per gingerbread and a small piece of candied lemon slice in the middle). Place the gingerbread on a baking sheet.
Let the gingerbread dry overnight in the kitchen. The next morning, place them into a pre-heated oven and bake. The decorated gingerbread should be glazed while they are still warm: Mix the powdered sugar with a little water and, with a brush, spread a thin layer of glaze over the gingerbread.
According to the food act, "Elisenlebkuchen" must be covered with spun sugar. But this is a very difficult and sometimes dangerous task. That is why home bakers should use powdered sugar and water. It is important, however, to glaze while the gingerbread is still warm: The warmth crystallzies the sugar and dries it in a few minutes.
Coll the undecorated gingerbread completely and cover with the liquid dark chocolate glaze.
- Electric oven: 190°C, 12-13 minutes
- Gas oven: Level 3, 12-13 minutes
- Circulation oven: 175 °C, 10-11 minutes