Original – Elisen Lebkuchen
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 470 g suar
- 2 tablespoon wine, red
- 130 g powdered suar
- 2 tablespoon rum
- 0.5 teaspoon ½ cardamom
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ nutmeg
- 0.5 teaspoon ½ nutmeg - blossom
- 0.5 teaspoon ½ clove (s)
- 0.5 teaspoon ½ coriander
- 0.5 teaspoon ½ allspice
- 1 teaspoon vanilla sugar
- Lemon (n) and orange peel, grated
- 6 egg (s)
- Lemon peel and orange peel, finely chopped
- 480 g hazelnuts, round
- 50 g walnuts, chopped
- 1 tablespoon ginger, candied, finely chopped
- Wafers
- Couverture
Print Recipe
Pin Recipe Instructions
- Beat the sugar, eggs and vanilla sugar until the sugar is dissolved. Mix in the nuts, lemon peel and orange peel, orange and lemon peel, ginger and spices. Let the dough stand in a cool place for at least 24 hours.
- Shape the dough into small balls weighing 16-17 g and place on baking wafers so that one edge remains free. Place on a baking sheet and bake in the oven preheated to 200 ° for 12-15 minutes until light brown. The gingerbread should still be moist inside.
- Let the baked goods cool down and store them in tin cans. Put a piece of apple peel in the tin so that the pastry stays nice and crumbly.
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