Elisen Gingerbread Cookies
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta December 6, 2020 Last updated on November 11, 2024 No Comments Marta December 6, 2020 Last updated on November 11, 2024 No Comments 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 Marta No ratings yet Course Snack Cuisine German Servings 37 gingerbread cookies EQUIPMENT double boiler for chocolate glaze INGREDIENTS 6 eggs180 g brown sugar4 tbsp honey2 tsp cinnamon1 tsp gingerbread spice mix1 pinch salt250 g ground almonds or almond flour200 g ground hazelnuts200 g candied orange peel200 g candied lemon peel40 Backoblaten (or Priest Altar Bread, edible paper disks) size 70mm 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 chocolate50 g blanched almonds 300 g your favourite chocolate 50 g blanched almonds INSTRUCTIONS 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. Using a food processor or knife chop the orange and lemon peel very filny. 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. 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. 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. 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. 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. 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. Melt chocolate in a double boiler and let it cool down a bit. 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. 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. Store in an airtight container up to a month. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.