Finest Elisen Wafer Gingerbread combines marzipan, hazelnut paste, and spices with a sweet sugar gloss, creating a luxurious, spiced treat.
Gingerbread mass ingredients:
Sugar gloss:
Heat 500 g sugar in 200 g water to 109 °C
Mix the marzipan almond paste, hazelnut paste, water, finely
chopped candied orange peel and sugar into a smooth mass.
Dissolve the baking agent (ABC-Trieb) in the egg white and then
beat with sugar until stiff. Fold the beaten egg white into the
hazelnut-marzipan almond paste mixture bit by bit.
Finally work in the sieved flour and the gingerbread spice. Pipe
the gingerbread mass onto wafers paper (about 70 g per piece).
Flatten and allow to dry overnight.
Bake the gingerbread the next day.
Baking: approx. 200 °C small bottom heat and opened steam.
Baking time: approx. 15 minutes
Cool before coating the gingerbread with dark chocolate couverture
or the sugar gloss.
Elise gingerbread is a outstanding specialty of the Nürnberger gingerbread tradition and is world famous because of its high quality ingredients (minimum 25% almonds and/or hazelnut/ walnuts, other oil seeds are not allowed, only 10% flour portion are allowed). The name probably derived from the daughter of a Nürnberger gingerbread baker, who got seriously sick in 1720. The desperate father baked a special gingerbread with the best spices, pure hazelnuts and almond. After enjoying this special gingerbread, his daughter recovered. This girl’s name was Elisabeth and the gingerbread became world-famous, under the name ELISE.
Tip: From 1996 ”Nürnberger Lebkuchen“ is European-wide protected term. This term can only be used if the gingerbread is made in Nürnberg.
