Gingerbread

By exdircomp

Elisenlebkuchen of Nürnberg

Ingredients

• 1 cup plus 2 T. sugar
• 4 large egg whites
• 1/4 cup honey
• 3 T. apricot jam
• 1/3 cup marzipan
• 2 cups skinned hazelnuts, toasted and
• finely ground
• 1/3 cup candied lemon peel
• 1/3 cup candied orange peel
• 1/2 t. cinnamon
• 1/2 t. freshly-ground nutmeg
• 1/4 t. ground cloves
• 1/4 t. ground ginger
• 1/4 t. ground cardamon
• 1/4 t. salt
• 1/2 cup flour
• 1 t. baking powder
• Halved almonds
• 11/2 cups confectioners' sugar
• 1 T. water
• 1/2 t. lemon juice

Details

Servings 20

Preparation

Step 1

In the metal bowl of an electric mixer, mix together the sugar, egg whites, honey, and jam. Place the bowl in a pan of simmering water (similar to the double-boiler method). Stirring frequently, heat the mixture until the temperature of a warm bath. Transfer the bowl back to the mixer and add the marzipan, hazelnuts, and candied lemon and orange peels.

In a separate bowl, combine the spices, salt, flour and baking powder. Mix the dry ingredients into the egg mixture until thoroughly combined.

Spread the Oblaten on large baking sheets (or line baking sheets with wax paper). Dampen your hands and roll dough into balls, about 2 tablespoonfuls apiece. Place one on each round of oblaten and flatten slightly. Press an almond half into the top of each cookie and let stand in a warm room to dry for 24 hours.

Preheat oven to 350°F. Bake 11-15 minutes or until the surface of the cookie no longer appears wet. Transfer to racks to cool.

In a large bowl, mix together the confectioners' sugar, water, and lemon juice. Brush cookies with icing and let set, about 1 hour.