I love this recipe! I had no idea that traditional German Elise gingerbread from my beloved Nuremberg could be so delicious. Without flour and sugar. They resemble marzipan, but not at all cloying. Melt in your mouth, explode the brain with the taste of orange and spices.
- Almonds – 200g
- Hazelnut – 200g
- Dried apricots – 100g
- Sweetener (some syrup, honey) – 5 tbsp
- Applesauce (I took baby) – 8 tbsp
- Coconut oil – 5 tbsp
- Orange peel – from 2 oranges
- Ready spice for gingerbread – 2 tsp
- Dark chocolate for decoration – 150g
- Chop nuts, soak dried apricots for an hour, squeeze and finely chop.
- Add the rest of the ingredients and knead the dough with your hands. It should form well into balls and not crumble. If it crumbles, add more applesauce.
- Form balls, put on a baking sheet, flatten.
- Bake for 15 minutes at 180C.
- Grease the gingerbread with melted chocolate.
Traditional German gingerbread “Elise” is known all over the world. According to legend, Eliza’s Gingerbread was first baked in 1720.
A rich Nuremberg merchant, who had already lost his wife due to her serious illness, invented a recipe for a new kind of lebkuchen for his beloved daughter Eliza, who was seriously ill.
When the doctors could no longer help the dying girl, the desperate father remembered the healing properties of oriental spices and came up with a new recipe for gingerbread, almost completely without flour, with only the highest quality spice ingredients.
The daughter began to eat new lebkuchen every day and gradually recovered.