Elisen Gingerbread

For the Elisen gingerbread, mix the marzipan paste with sugar and egg whites using a hand mixer and then briefly roast in a saucepan until the ingredients have mixed into a homogeneous paste.

Mix candied orange peel, candied lemon peel, almonds, hazelnuts, flour and gingerbread spice and knead into the marzipan mixture.

Preheat the oven to 170 °C.

Spread 60 g each of the gingerbread dough on large wafers about 9 cm in diameter and top with whole almonds if desired. Let the gingerbread rest for a few minutes and then bake for about 15 minutes.

Let the Elisen gingerbread cool and enjoy.

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