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
- double boiler for chocolate glaze
- 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.