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
Brisanes Elisen – Gingerbread
Brisanes Elisen – Gingerbread

Instructions

  1. 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.)
  2. Carefully mix in the very finely chopped or ground dried fruits.
  3. Cover and leave the dough to rest in a cool place for 24 hours. Very important!
  4. The next day, form small balls from the mass and place on the wafers so that
  5. 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.
  6. Bake at 200 ° C for about 12 - 15 minutes until light brown.
  7. The gingerbread must not be completely cooked because it should still draw in and stay soft.
  8. Let cool on a wire rack. Decorate with chocolate glaze or white glaze.
  9. Store in a tin can.
  10. Makes about 100 pieces.

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