Elisenlebkuchen with Chocolate

Ingredients

• 25 g candied orange peel
• 25 g candied lemon peel
• 125 g flour
• 125 g ground nuts (e.g., hazelnuts)
• 50 g chopped almonds
• 1 tsp gingerbread spice mix
• 1 egg
• 40 ml rum (or rum flavoring to taste)
• 2 tbsp vanilla sugar
• 125 g Brown sugar
• 30 baking sheets (5 cm diameter)
• 300 g dark chocolate

Instructions

1. 1.

   Combine the candied orange and lemon peel with 1 tbsp flour in a blender and pulse until finely chopped. Mix the nuts with the remaining flour and gingerbread spice. Whisk the egg, rum, vanilla sugar, and brown sugar until frothy. Fold the chopped fruit and nuts into the batter using a spatula, ensuring the dough is pliable—adjust nut quantity if needed.

2. 2.

   Preheat the oven to 180°C (356°F) fan‑forced.

3. 3.

   Arrange the baking sheets on a parchment‑lined tray and place about 1 tbsp of dough in the center of each. Smooth the tops with a dampened palette or your hand, ensuring even edges. Once all cookies are shaped, chill for about an hour so they hold their form.

4. 4.

   Bake in the preheated oven for approximately 20 minutes until golden brown.

5. 5.

   Melt the chocolate and brush it over the cooled cookies. Let the Elisenlebkuchen cool on a cooling rack, then store them best in a tin container.