Elisen Lebkuchen À La Bernd
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 4 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 medium egg (s)
- 120 g suar
- 1 sachet vanilla sugar
- 100 g marzipan paste
- 5 tablespoon honey
- 1 packet gingerbread spices, 20 g (contains 8 spices)
- 1 teaspoon, heaped gingerbread spice
- 1 bag orange peel, grated
- 1 sachet lemon peel, grated
- 1 sachet baking soda
- 400 g hazelnuts, rated
- 200 g almond (s), rated
- 400 g block chocolate
- 24 wafers (70 mm)
Print Recipe
Pin Recipe Instructions
- Beat the eggs until frothy, add the sugar and vanilla sugar, mix. Cut the marzipan mixture into small pieces, add and mix again until it has almost dissolved. Then add all the spices and the orange and lemon peel, mix until you have a mixture. Then add the nuts, mix. Let the dough stand in the refrigerator for about 3 hours.
- Spread the dough over the wafers (about 50 g) and shape into gingerbread, spreading to the edge. Bake on baking paper in the oven preheated to 165 degrees for 20 minutes.
- When taken out of the oven, spread the melted block chocolate straight away and let it cool down well.
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