Elisenlebkuchen made from almond flour

Today, on World Cookie Day, you will find these treats in our 4th Advent calendar door: Elisenlebkuchen!

Ingredients for 40 pieces

• 2 eggs

• 100 g raw cane sugar

• 300 g almond flour

• 40 g spelt flour

• 1/2 teaspoon baking powder

• lemon zest 1 lemon

• 1 teaspoon cinnamon or 1.5 teaspoons gingerbread spice (replaces all spices)

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ginger powder

• 1/4 teaspoon cardamom

To decorate as desired:

1 bar of at least 70% chocolate (melted in a water bath)

almonds (chopped or whole & peeled)

preparation

1. Mix all ingredients in a mixing bowl.

2. Place a sheet of baking paper on a baking tray and 1 teaspoon of dough on each baking tray and let the gingerbread dry in the oven overnight or for at least 8 hours.

3. Take the tray out of the oven and preheat the oven to 180°C. Bake the gingerbread for 10 - 15 minutes.

4. As needed: melt the chocolate in a water bath and use a teaspoon to spread the chocolate over the gingerbread in stripes (as in the picture). Sprinkle or place some almonds on the gingerbread.

Do you also think that this is a recipe for repeating?

Enjoy the pre-Christmas season!

All the best from

Nadia & Nina