# Nürnberger Elisenlebkuchen

- Ingredients -

(metric only, sorry…)

* 9 large eggs (or 10 small)
* 400g brown sugar
* 100g candied lemon peel
* 100g candied orange peel
* 1 bag of gingerbread spice mix
* 1 tbsp. cinnamon
* 1 tsp. ground cloves
* 1 kg ground hazelnuts
* 1 tbsp. lemon juice
* 1 tbsp. rum
* 10 g baker's ammonia
* chocolate glaze
* almonds for decorating

1.  Beat the eggs with the sugar until fluffy. Add the nuts, spices, finely
chopped candied lemon and orange peel, lemon juice, ammonium carbonate, and rum.
2. Spread this mixture onto small round wafers (approx. 1-2 tablespoons per
gingerbread). Do not spread too thinly. Before spreading, I taste the dough
again; I like it when the gingerbread has a strong spice flavor.
3. The gingerbread must dry for at least 10 hours. So it's best to leave it
overnight.
4 Then bake at 180°C (top/bottom heat) for about 25 minutes, making sure they
don't get too dark. After baking, coat with chocolate icing. Decorate with
blanched almond halves if desired.