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Elisen Gingerbread

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Elisen Gingerbread
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
78
calories
Calories
0
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Ingredients

for
25
pieces
For the dough
2
175 grams
1 packet
1 pinch ground cloves and Cinnamon
6 drops
25 grams
1 generous pinch
150 grams
100 grams
100 grams
2
25
tort wafers (7 cm diameter) (approximately 3 inches)
For the glazes
75 grams
35 grams
100 grams

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories78 kcal(4 %)
Protein1.4 g(1 %)
Fat4.1 g(4 %)
Carbohydrates9 g(6 %)
Author of this recipe:
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