Classic Elisenlebkuchen
Prep: 30min
|
Servings: 25
|
Cook: 2h 25min
Classic Elisenlebkuchen are always a hit. Try this simple recipe from Spoonsparrow.
Ingredients
- 2 egg yolks
- 175 g raw sugar
- 1 packet vanilla sugar
- 1 tsp cloves powder and cinnamon each
- Rum aroma
- 6 drops lemon aroma
- 25 g flour
- 1 tsp Baking powder
- 150 g almonds not rolled
- 100 g mixed hazelnuts
- 100 g candied lemon zest
- 2 egg whites
- 25 wafer sheets (7 cm Ø)
- 75 g powdered sugar
- 35 g cornstarch
- 100 g dark chocolate
Instructions
-
1.
Whisk the egg yolks with half of the sugar, vanilla sugar, spices and aromas for about 2 minutes until frothy. Mix flour with baking powder, sift, then fold in almonds, nuts and lemon zest into the yolk mixture.
-
2.
Beat the egg whites to stiff peaks. Gradually add the remaining sugar while whisking. Gently fold the meringue into the yolk batter. Spread the dough onto the wafer sheets and smooth with a damp knife.
