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Nuremberg Elisen Gingerbread

Experience the rich, moist flavors of traditional Nuremberg Elisen Gingerbread, made with ground nuts, candied citrus peels, and a blend of spices, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: German, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 100 g blanchierte gemahlene Mandeln (blanched ground almonds) Use high-quality nuts for the best flavor.
  • 100 g gemahlene Haselnüsse (ground hazelnuts) Feel free to substitute with other nuts.
  • 100 g gemahlene Walnüsse (ground walnuts) Choose fresh nuts for optimal taste.
  • 100 g Orangeat (candied orange peel) Finely chop for better incorporation.
  • 100 g Zitronat (candied lemon peel) Ensure it is finely chopped as well.
  • 50 g brauner Rohrzucker (brown cane sugar) Adds depth of flavor.
  • 1 EL Honig (honey) Maple syrup can be used as an alternative.
  • 3 Eier (eggs, at room temperature) Room temperature eggs mix better.
  • 1 TL Lebkuchengewürz (gingerbread spices) Pre-mixed blends are available.
  • 1 TL Zimt (cinnamon) Use fresh cinnamon for the best flavor.
  • 1 Prise Salz (a pinch of salt) Enhances overall flavors.
  • 10 Stück Backoblaten 9 cm (wafer paper) Essential for texture and presentation.
  • 100 g Puderzucker (powdered sugar) For glazing the cookies.
  • 2 EL Zitronensaft (lemon juice) Combine with powdered sugar for the glaze.
  • 100 g Zartbitter Kuvertüre (dark chocolate coating or milk chocolate coating) Choose based on your preference.

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F) with upper and lower heat settings.
  2. In a mixing bowl, combine 3 eggs, 50 g brown cane sugar, and 1 tablespoon honey. Whip this mixture with a hand mixer until it becomes airy and foamy, about 4 to 5 minutes.
  3. Finely chop 100 g candied orange peel and 100 g candied lemon peel using a food processor or a sharp knife.
  4. Add the chopped peels to the egg mixture along with 100 g blanched ground almonds, 100 g ground hazelnuts, 100 g ground walnuts, 1 teaspoon gingerbread spices, 1 teaspoon cinnamon, and a pinch of salt. Gently fold the ingredients together until just combined.
  5. Cover the dough and let it chill in the fridge for 1 hour.
Baking
  1. Using an ice cream scoop or spoon, place a mound of dough onto a piece of wafer paper and smooth the top.
  2. Arrange the cookies on a baking sheet lined with parchment paper and bake for approximately 20 minutes or until firm to the touch.
  3. Allow the cookies to cool completely on a wire rack.
Glazing
  1. Whisk together 100 g powdered sugar and 2 tablespoons lemon juice until smooth for the frosting.
  2. Coat half of the cooled gingerbread cookies with the frosting.
  3. Melt 100 g dark chocolate and dip the remaining cookies into the chocolate coating. Allow to set before serving.

Notes

For best results, use high-quality nuts and fresh spices. Store in an airtight container at room temperature for up to 2 weeks.