Brisanes Elisen – Gingerbread
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 d 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 200 g powdered suar
- 200 g almond (s), round
- 200 g hazelnuts, round
- 200 g lemon peel, very finely chopped or round
- 100 g orane peel, very finely chopped or round
- 100 g fi (s), dried, very finely chopped or round
- 50 g apricot (s), dried, very finely chopped or round
- 50 g raisins or rum raisins very finely chopped or round
- 1 pinch clove powder
- 1 pinch mace
- 1 tablespoon, leveled cinnamon
- 1 lemon (s), untreated, grated zest it
- 1 pinch (s) salt
- 100 wafers, 5 cm in diameter
- 200 g couverture, liht or dark
Print Recipe
Pin Recipe Instructions
- Beat eggs with powdered sugar until frothy. Fold in the spices, lemon peel, almonds and hazelnuts. (You can also use 400 g almonds or only 400 g hazelnuts.)
- Carefully mix in the very finely chopped or ground dried fruits.
- Cover and leave the dough to rest in a cool place for 24 hours. Very important!
- The next day, form small balls from the mass and place on the wafers so that
- a 3 - 5 mm wide rim remains free or turn 1 glass over, place the baking wafer on top and spread the dough on the wafer with a knife, or spread the dough on it with two teaspoons.
- Bake at 200 ° C for about 12 - 15 minutes until light brown.
- The gingerbread must not be completely cooked because it should still draw in and stay soft.
- Let cool on a wire rack. Decorate with chocolate glaze or white glaze.
- Store in a tin can.
- Makes about 100 pieces.
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