Elisen-style gingerbread
The first Elisen gingerbread cookies were baked as far back as the Middle Ages and have been characterized by the spices used ever since. These arrived in Nuremberg via European trade routes, where the traditional pastry is baked under a protected name. Our sugar-free gingerbread cookies can certainly compete with the original in terms of taste!
Baking sugar-free Elisen gingerbread cookies yourself
We've created a variation of the moist Elisen gingerbread cookie that you can bake either with a little whole wheat flour or just with ground nuts. In any case, the Christmas pastry is incredibly aromatic and will certainly keep until Christmas in an airtight container – if you can keep your hands off them that long.
Instructions
1. Preheat the oven to 180°C (top and bottom heat).
2. Beat the eggs with Xucker, Vanillexucker, and salt until frothy.
3. Add the nut nougat cream and butter, mixing well.
4. In a separate bowl, combine all the dry ingredients, then gradually mix them into the egg mixture. The dough should have a thick, sticky consistency.
5. Place the wafers on a baking sheet. With wet hands, shape the dough into 12 cookies and place them onto the wafers.
6. Bake the gingerbread for 12–15 minutes, then let them cool completely.
7. While still warm, glaze with a Xucker-based icing, or once cooled, coat with melted chocolate.
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