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Elisen Gingerbread


For the gingerbread

400 g marzipan
100 ml orange juice, freshly squeezed
200 g sugar
150 g almonds, ground
150 g hazelnuts, ground
50 g almonds, coarsely chopped
50 g pistachios, coarsely chopped
140 g wheat flour
50 g candied orange
50 g candied lemon
1 ts baking powder, heaped
1 Pack(s) gingerbread spice
1 Pinch(es) salt

For the icing

8 tb powdered sugar
Some lemon juice or water


round gingerbread wafers (70 mm Ø)
blanched almonds


1. Mix small pieces of marzipan with freshly squeezed orange juice, jam and sugar.
2. Roast ground and coarsely chopped nuts (except the pistachios) in a dry frying pan slowly until they develop a pleasant nut flavour. Add roasted nuts, chopped pistachios and all remaining ingredients to the marzipan mass in the bowl and knead to form a homogeneous dough.
3. Give gingerbread dough on the wafers, and put a blanched almond on the surface of each. Place gingerbread on a baking tray lined with baking paper and bake for about 20-25 minutes at 170 °C in a preheated oven. (get them out of the oven when the surfaces has a light tan - fresh from the oven, the gingerbread is still very soft, but during cooling it becomes solid and remains nice juicy and nutty inside)
4. Depending on your mod, you can melt dark chocolate in a double water boiler and spread it all over the gingerbread or create a sugar icing, stirring a few teaspoons of water into 6-8 tablespoons of icing sugar and freshly squeezed lemon juice until the mass becomes viscous.

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