Elisen Lebkuchen are among the classics. They are wafer gingerbread. This recipe is without flour.
Total Time1hr45mins
Course: pastries
Cuisine: Germany
Keyword: sweet
Schwierigkeit: Experienced
Servings: 15Pieces
Ingredients
Dough:
1eggs
1egg white
250gbrown sugar
400gground almonds
1tbspcinnamon
1tspcardamom
1tspmazis blossoms (nutmeg blossoms)
1tspcloves
1tspginger
grated zest of 1 untreated lemon
15pcsbaking wafers (diameter 8 cm)
Glaze:
100gpowdered sugar
1tbsphot water
1tbsprum or lemon juice
To garnish:
45almondsÂ
Instructions
Preparation
Put the almonds in a saucepan with water. Bring to the boil and then rinse with cold water in a kitchen sieve. Then the almonds can be easily removed from the skin. Set the almonds aside.
Dough and baking
Mix the sugar, eggs and egg whites together until the sugar has dissolved. This may take several minutes. Then add all the spices. Mix and add the ground almonds. The mass must be so firm that a spoon stays upright in it. If the dough is still too runny, add some ground almonds.
Place a heaped tablespoon of the mixture in the middle of each wafer and then press it into shape with a wide knife. There should be about 0.5 cm of the edge of the wafer all around. Then brush the gingerbread about 1.5 cm upwards from the edge and smooth it out.
In a dry, not too cool room, let the gingerbread dry overnight, but at least 12-15 hours.
After the resting time, preheat the oven to 175 degrees top and bottom heat.
Bake the gingerbread on the middle rack in the oven at 175 degrees for about 25-30 minutes.
Topping
Prepare a glaze from powdered sugar, hot water and rum or lemon juice and coat the cooled gingerbread with it.
Tipps & Hinweise
These gingerbread cookies can of course also be baked on square baking wafers or with a smaller or larger diameter.