Preparation
First chop the candied orange peel and candied lemon peel very finely – ideally with a good food chopper or food processor. Preheat the oven to 170 degrees top and bottom heat.
Now beat the eggs with the sugar until frothy. Add honey and all other ingredients and mix briefly to a homogeneous mass. Fold in candied orange and lemon peel.
If the dough is extremely moist, use 1 tablespoon more almonds/nuts. If you like, you can put the dough in the fridge and let it sit, but that is not really necessary.
Then use a gingerbread bell to spread the gingerbread dough onto approx. 25 small wafers with a diameter of 5 cm or 15 wafers with a diameter of 7 cm; alternatively, spread the dough lightly in a dome shape using a small angled spatula.
Bake the gingerbread for approx. 20 to 25 minutes, depending on the size.
After baking, let the gingerbread cool down and cover with liquid chocolate or icing sugar as desired and store in a tin.
Nuremberg Elisen gingerbread, taste really delicious. Enjoy your meal
Source page Schnell Rezepte
ADVERTISEMENT
