Elisen Gingerbread Cookies / Elisenlebkuchen - Germany's Best Gingerbread ✪ MyGerman.Recipes

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and can be less expensive.

dark chocolate

🥗Healthier: cocoa nibs

💰Cheaper: semi-sweet chocolate

Cocoa nibs provide a rich flavor with less sugar.

candied citrus peel

🥗Healthier: dried fruit

💰Cheaper: fresh citrus zest

Dried fruit offers sweetness without added sugars.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup is a natural sweetener with a distinct flavor.

Grind the hazelnuts and cut the candied lemon and orange peel into smaller pieces.

If the candied peels are sticky, add a little flour to make them less sticky (optional for gluten-free).

Whisk the eggs with the light brown sugar until the sugar dissolves.

Add the honey and pinch of salt to the egg mixture and whisk until combined.

Mix in the ground nuts, candied peels, gingerbread spice, and lemon zest until well combined.

Refrigerate the mixture overnight.

Spread the mixture onto the buck oblaten using a beer glass for easier application.

Place the prepared cookies on a baking sheet and refrigerate for 10-15 minutes.

Preheat the oven to 320°F (160°C).

Bake the cookies for 20-25 minutes until the edges are slightly brown.

Let the cookies cool after baking.

Prepare royal icing by mixing confectioners sugar with lemon juice to a thin texture for glazing.

Melt chocolate for dipping or drizzling over the cookies.

Cut whole almonds in half to decorate the cookies.

Glaze the cookies with royal icing and decorate with chocolate and almond halves.

Store the cookies in an airtight container for a few days for best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens