Elisenlebkuchen

Name: Elisenlebkuchen
Cook time: 40 min
Total time: 40 min
Yield: 17
Ingredients: 75 g Citation; 3 Eggs (size M); 200 g Sugar; 1 package Vanillin sugar; 1 knife tip ground cloves; 1 TEASPOON Cinnamon; 3-4 drops of bitter almond baking oil; 250 g ground hazelnuts; 1 knife tip Baking Powder; 17 Baking wafers (7 mm ¯ each); 125 g Icing sugar; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 17

75 g Citation
3 Eggs (size M)
200 g Sugar
1 package Vanillin sugar
1 knife tip ground cloves
1 TEASPOON Cinnamon
3-4 drops of bitter almond baking oil
250 g ground hazelnuts
1 knife tip Baking Powder
17 Baking wafers (7 mm ¯ each)
125 g Icing sugar
baking paper

Directions

1
Finely chop the candied lemon peel. Beat the eggs with the whisk of the hand mixer until frothy. Add sugar and vanillin sugar and continue stirring until a light creamy mixture is obtained.
2
Add spices and stir in. Stir the candied lemon peel, nuts and baking powder into the dough. Spread the dough on wafers, place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15-20 minutes.
3
Remove from the oven and let it cool on a cake rack. In the meantime, stir icing sugar and about 2 tablespoons of water until smooth. Coat the Elisenlebkuchen with the icing.