Here in Germany almost every region has its own traditional Gingerbread Cookie recipe. The recipe down below is a special one though, because it reminds me of all trips to Nuremberg where we always looked for the best Elisen Gingerbread in a whole city. Thankfully also in the Corona time we can enjoy those delicious cookies with this easy recipe!
Elisen Gingerbread Cookies
- 6 eggs
- 180 g brown sugar
- 4 tbsp honey
- 2 tsp cinnamon
- 1 tsp gingerbread spice mix
- 1 pinch salt
- 250 g ground almonds or almond flour
- 200 g ground hazelnuts
- 200 g candied orange peel
- 200 g candied lemon peel
- 40 Backoblaten (or Priest Altar Bread, edible paper disks) size 70mm
- 300 g your favourite chocolate
- 50 g blanched almonds
Using a food processor or knife chop the orange and lemon peel very filny.
Using wire whisk or food processor mix together eggs, sugar and honey until the mixture is smooth. That might take up to 3 minutes.
In a bowl or food processor combine egg-mixture, cinnamon, gingerbread spice mix, salt, ground almonds and hazelnuts, candied orange and lemon peel and mix it well.
Preheat the oven to 150 degrees C.
Take each Oblate (Altar bread or edible paper disk) and spread with a knife 1 good tablespoon of mixture. Repeat until you have no mixture left. I made 37 gingerbread cookies.
Bake them for 20 minutes and let them cool down completely before covering them with glaze.
Melt chocolate in a double boiler and let it cool down a bit.
Coat the rounds with the glaze by dipping their tops in the chocolate and let them dry completely. Depending how thick is your chocolate layer (mine was nice a thick) it might take up to 3 hours.
Store in an airtight container up to a month.