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„Nürnberger<br />
Elisenlebkuchen“<br />
by Manuela Treutlein, HR Department, IBIS Prof. Thome AG<br />
Ingredients:<br />
2 eggs<br />
200g sugar<br />
1 pck vanilla sugar<br />
1 tsp cinnamon<br />
1 pinch of grounded<br />
cloves<br />
1 tsp Rum<br />
75g candied orange peel<br />
25g grounded almonds<br />
1 pinch of baking powder<br />
75-125g grounded hazelnuts<br />
approx. 40 wafers (diameter 6<br />
cm)<br />
Preparation:<br />
Beat eggs until it is foamy. Add sugar<br />
and vanilla sugar slowly.<br />
Stir for about 15 minutes, until the<br />
mixture is thick and creamy.<br />
Add spices, sliced candied orange peel,<br />
almonds and baking powder.<br />
Stir in grounded hazelnuts. Be careful<br />
when adding hazelnuts, because the<br />
dough must still be creamy.<br />
Place one rounded tsp. of mixture on<br />
wafer and spread it.<br />
Bake for 25-35 minutes.<br />
Oven: max. 150°C fan heat<br />
13
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