Elisen Gingerbread

Elisen Gingerbread
1 hr 30 min.


for 25 pieces
For the dough
2 Egg yolks
175 grams Brown sugar
1 packet Vanilla sugar
1 pinch ground cloves and Cinnamon
Rum extract
6 drops lemon extract
25 grams Pastry flour
1 generous pinch Baking powder
150 grams almonds
100 grams Blanched hazelnuts
100 grams Candied lemon
2 Egg whites
25 tort wafers (7 cm diameter) (approximately 3 inches)
For the glazes
75 grams Powdered sugar
35 grams Cornstarch
100 grams Dark chocolate
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Preparation steps

Step 1/5

For the dough: Whisk the egg yolks with 1/2 the brown sugar, the vanilla sugar, spices and extracts for about 2 minutes, until foamy. Combine the sifted flour and baking powder then mix into the egg yolk mixture along with the almonds, hazelnuts and candied lemon peel.

Step 2/5

Whip the egg whites until stiff, sprinkling in the remaining sugar. Fold into the egg yolk mixture, spread over the wafers and smooth the surface with a wet knife.

Step 3/5

Line a baking sheet with parchment paper. Arrange the cookies on the prepared pan and let dry for 2 hours. Bake in a preheated oven (150°C) (approximately 300°F) for 25 minutes. Let cool on a wire rack.

Step 4/5

For the glazes: Sift the powdered sugar. Mix with 1-2 tablespoons hot water and stir until smooth. Spread over 1/3 of the warm cookies. Transfer the remaining glaze to a small saucepan, add the cornstarch and cook over low heat until lightly caramelized. Stir in 150 ml (approximately 2/3 cup) hot water, bring to a boil then reduce the heat and stir for 2 minutes over low heat. Let cool slightly then spread very thinly over another 1/3 of the cookies.

Step 5/5

For the chocolate glaze: Chop the chocolate into small pieces and melt over a hot water bath, stirring until smooth. Spread over the remaining cold gingerbread cookies. Let the glaze set before serving.