For the Elisenlebkuchen, beat the eggs, sugar and vanilla sugar with a mixer until the sugar has dissolved. Coarsely chop half of the hazelnuts, finely grind the other half.
Stir in candied orange peel, candied lemon peel, nuts, lemon and orange peel, ginger and spices. Rest the dough with the lid closed in the refrigerator for 24 hours. The following day, place the wafers on a baking sheet lined with parchment paper. Form small balls of the gingerbread mixture and place them on the wafers so that a 4 mm wide edge remains free, bake. (approx. 150 pieces)
The finished, light brown gingerbread should still be soft inside, cool on a cooling rack. 1/3 of the gingerbreads remain “natural”, without glaze.
Punch glaze: mix powdered sugar with rum and red wine until smooth, brush the 2nd third of the gingerbread on the top side with it.
Chocolate glaze: melt cooking chocolate in a water bath and glaze the last third with the chocolate.
Let the glazed gingerbread dry on a cake rack.
Keep the finished Elisen gingerbread in a tin. Add an apple to the tin to keep the Elisenlebkuchen soft and moist.