Elisen Gingerbread with Wholemeal Flour
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 9 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g date (s), dried
- 400 g almonds, round
- 400 g hazelnuts, round
- 200 g whole spelled flour or whole wheat flour
- 1 teaspoon potash
- 2 teaspoons baking soda
- 100 g honey
- 100 g orane peel
- 3 tablespoon gingerbread spice
- 1 tablespoon cinnamon powder
- 90 wafers, 50 mm
- 200 g couverture
Print Recipe
Pin Recipe Instructions
- Pour boiling water over the dried dates and let them steep for 15 minutes. Then collect 150 ml of the soaking water.
- Chop the dates, 150 ml soaking water, honey and orange peel with the blender. Mix the nuts, flour, potash, baking powder and spices in a bowl. Mix the dry and liquid ingredients together and leave the dough to stand in the refrigerator overnight.
- Preheat the oven to 170 ° C fan oven.
- Place piles of dough on the wafers with a spoon or your hands. Bake Elisen Lebkuchen for approx. 15 minutes, for 90 mm wafers approx. 20 minutes.
- Let cool down completely and cover with couverture.
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