Elisenlebkuchen

Ingredients:

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Serves 30 - 142 cal per serving
Prep-time: 30 min. - Total-time: 60 min.

Elisenlebkuchen is the finest Lebkuchen (German gingerbread) you can bake, as it is prepared only with almonds and no flour. If you store them in a tightly sealed cookie tin they'll keep for weeks. Bake them in advance as they will improve in flavor and become more aromatic. Put the whole almonds in a bowl and cover with boiling water. Strain and remove the skins. Separate the eggs in two bowls. Put the egg yolks together with 150 g / 5 oz sugar in a bowl over a pot with hot water. Using an electric mixer whisk until creamy and light in color; about 6-8 minutes. Remove from heat. Keep 1/2 tsp egg white separate, you'll need it later. Whisk the rest of the egg whites with 75 g / 2 1/3 oz sugar until stiff peaks form. Fold in the egg yolk mix. Add ground almonds and slivered almonds. Add finely chopped candied orange and candied lemon peel to the dough. It's best if you chop the candied orange and lemon peel with your food processor or chopper. Season with finely grated lemon zest from one untreated lemon, cinnamon and a pinch of each salt and ground cloves. Cover a baking tray with parchment paper. Put about 10 Oblaten rounds (7 cm / 3 inch) on each baking tray. If you can't find Oblaten rounds use rice paper cut into 3 inch rounds instead. Using a tablespoon put the dough onto the Oblaten rounds. Higher in the center and not all the way to the edges because the Elisenlebkuchen will diverge during baking. Decorate the Elisenlebkuchen with the whole almonds. Preheat the oven to 350 F and bake the Elisenlebkuchen for approx. 20 minutes on the middle rung. Make a thick icing from powdered sugar, water and a little lemon juice. Also add the 1/2 teaspoon egg white. Brush the Elisenlebkuchen with the icing as long as they are hot. Let cool on baking tray to avoid breaking them.