Elisen Gingerbread

For the Elisenlebkuchen, dry mix the granulated sugar, nuts, almonds, candied orange peel, vanilla sugar, cinnamon, salt, lemon zest, nutmeg and cardamom. Mix with invert sugar and one part egg white to a firm mass.

Grate marzipan paste with a fine grater, add and mix until smooth. Gradually add the remaining egg whites. Put everything in a saucepan or mixing bowl and roast over a water bath, stirring constantly, and heat to about 60°C.

Pour onto a baking sheet and let cool. Mix ammonium with milk and add to the mixture with the flour. Place the wafers on a prepared baking tray, spread about 50 g of the mixture on each wafer and spread with a knife. Bake the gingerbread at 150°C for about 20 minutes until light brown.

Preparation Tip:

You can also use small wafers with 4 cm Ø. However, then the baking time is shortened somewhat.

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