🍰 Crunchy Elisen Lebkuchen with Icing

Name: Crunchy Elisen Lebkuchen with Icing
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Organic lemon; 50 g candied orange peel; 100 g candied lemon peel; 3 eggs; 150 g raw cane sugar – powdered sugar; 1 tsp cinnamon; 1 pinch ground cloves; 1 pinch ground nutmeg; 100 g ground almonds; 100 g ground hazelnuts; 50 round baking wafers (5-7 cm ⌀); 25 maraschino cherries

54 kcal · 30 min · 4 servings

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Ingredients

1 Organic lemon
50 g candied orange peel
100 g candied lemon peel
3 eggs
150 g raw cane sugar – powdered sugar
1 tsp cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
100 g ground almonds
100 g ground hazelnuts
50 round baking wafers (5-7 cm ⌀)
25 maraschino cherries

Instructions

1. Wash the lemon under hot water and pat it dry.
2. Grate about one teaspoon of the zest.
3. Cut the lemon in half and squeeze out the juice.
4. Finely chop the candied orange peel and lemon peel.
5. Beat the eggs together with 100 grams of sugar until frothy.
6. Stir the spices and lemon zest into the egg mixture.
7. Gently fold in the nuts and almonds.
8. Mix the finely chopped candied orange and lemon peel into the dough.
9. Line a baking tray with baking paper.
10. Distribute the wafer bases evenly on the tray.
11. Place one tablespoon of the mixture onto each wafer.
12. Spread the mixture flat and evenly.
13. Preheat the oven to 170 degrees Celsius (convection 150 degrees, gas mark 2).
14. Bake the lebkuchen for about 25 to 30 minutes.
15. Let the lebkuchen cool down completely after baking.
16. Mix the lemon juice with the remaining sugar to form a thin glaze.
17. Brush the cooled lebkuchen with the glaze.
18. Halve the glacé cherries.
19. Place half a cherry in the center of each lebkuchen for decoration.

Nutrition per serving

kcal: 54
Protein: 1 g · Fett/Fat: 3 g · Carbs: 6 g