Mini-Elisenkuchen

Name: Mini-Elisenkuchen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 75 g Citation; 50 g Candied orange peel; 2 Eggs (size M); 200 g Icing sugar; 1 TEASPOON ground cinnamon; 1 knife tip Nutmeg; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 100 g crushed almonds; 125 g ground hazelnuts; 1 knife tip Baking Powder; 40 Baking wafers (4 mm Ø); 3-4 Tbsp Lemon juice; 40 g Cherries; 20 g Almonds

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

75 g Citation
50 g Candied orange peel
2 Eggs (size M)
200 g Icing sugar
1 TEASPOON ground cinnamon
1 knife tip Nutmeg
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
100 g crushed almonds
125 g ground hazelnuts
1 knife tip Baking Powder
40 Baking wafers (4 mm Ø)
3-4 Tbsp Lemon juice
40 g Cherries
20 g Almonds

Directions

1
Finely chop the candied lemon peel and candied orange peel. Whisk the eggs, 100 g icing sugar, cinnamon, nutmeg, salt and lemon zest with the whisk of the hand mixer until thick and creamy. Stir in almonds, hazelnuts and baking powder, fold in candied orange peel and lemon peel. Cool the mixture for about 20 minutes. Spread the wafers (4 mm Ø) on baking trays. Place heaps of wafers in a teaspoon, press them a little flatter.
2
Bake in the preheated oven (electric cooker: 150 °C/ gas: level 1) for about 25 minutes. Leave to dry in the switched off oven for another 5 minutes. To decorate, stir the remaining icing sugar and lemon juice until smooth. Drizzle onto the cooled down gingerbread. Press the almonds and halved cherries firmly together