Juicy Elisen Gingerbread
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg whites
- 360 g powdered suar
- 1 packet vanilla sugar
- 200 g lemon peel
- 200 g orane peel
- 200 g hazelnuts, round
- 200 g almond (s), round
- 2 sachets aroma, (Citro-Back)
- 2 sachets flavor, (Orange-Back)
- 2 pinches ground ginger
- 2 pinches ground cinnamon
- 2 pinches nutmeg, ground
- 2 pinches clove (s), ground
- 2 packs wafers, (50 mm dia)
- 200 g couverture, whole milk
- 200 g chocolate couverture, dark
- 40 g palm fat
- 200 g nuts, various
Print Recipe
Pin Recipe Instructions
- Dice the lemon peel and orange peel very, very finely, best chop in the food processor (musy).
- Beat the egg white with 180 g sugar until very stiff, mix the remaining sugar, hazelnuts, almonds, vanilla sugar, spices, lemon and orange cake, mix in the orange peel or lemon peel and stiff egg white. Mix well (exhausting).
- Place baking wafers on the baking sheet. Place small heaps on the wafers so that a small edge remains and flatten the dough a little (it does not melt as much when baking). Bake the wafers in the (preheated) oven at approx. 160 ° C for 20-25 minutes. They should still be soft inside. In the meantime, melt the couverture with the palmin in a water bath at a low temperature. Dip the cooled gingerbread in the chocolate and decorate with various nuts (whole hazelnuts, pistachios (lightly salted, almond flakes, almond sticks, chopped almonds etc.).
- Makes approx. 60 pieces.
- Tip: Always store protein biscuits and egg yolk biscuits in separate tins.
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