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Elisen Gingerbread Cookies

Elisen Gingerbread Cookies

Course Snack
Cuisine German
Servings 37 gingerbread cookies
Author Marta


  • 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

Chocolate glaze

  • 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.

Chocolate 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.