Homemade Elisen Gingerbread

Ingredients

• 4 eggs
• 100 g sugar
• 100 g raw sugar (brown sugar)
• 50 g lemon zest
• 20 g orange zest
• 60 g jam (e.g., apricot)
• 160 g marzipan
• 1 tsp Honey
• 1 pinch lemon peel
• 60 g ground almonds
• 60 g ground hazelnuts
• 80 g flour
• 20 g breadcrumbs (e.g., biscuit or roll)
• 1 pinch baking powder
• 20 g gingerbread spice
• round baking trays
• powdered sugar (for dusting)
• 200 g dark chocolate couverture
• 2 tbsp butter
• 100 g powdered sugar
• 1 tsp lemon juice
• 1 tsp rum
• 1 tbsp warm water

Instructions

1. 1.

   Preheat the oven to 200°C. Line one or two baking sheets with parchment paper. Cut the trays as desired and place them on the sheet.

2. 2.

   For the dough, beat the eggs with the sugars into a voluminous foam. Finely chop the lemon zest and orange zest and fold in slowly. Blend the jam with chopped marzipan until smooth, add it and mix well. Stir in honey and lemon peel. Mix nuts with flour, breadcrumbs, baking powder and gingerbread spice and fold in.

3. 3.

   Fill a piping bag without a tip or with a large round tip with the batter and pipe onto the trays. Smooth the gingerbread into pyramids with a damp knife and dust lightly with powdered sugar (surface stays smooth). Bake for 10-15 minutes until golden brown. Break off any leftover tray pieces after baking and let cool on a wire rack.

4. 4.

   For the dark glaze, cut the couverture into pieces and melt slowly in a double boiler with butter. Brush half of the gingerbread with the glaze and let dry at room temperature.

5. 5.

   For the light glaze, whisk sifted powdered sugar with lemon juice, rum and water into a thick pourable mixture and brush the remaining gingerbread with it.