Elisen gingerbread, gingerbread cookies with dried fruits

En cette veille de Noël, vous êtes soit sûrement en train de courir partout et terminer les derniers achats, soit vous faites partie de la team chill et en avance et vous avez votre journée devant vous ! Pourquoi ne pas en profiter pour préparer des petits bredele de Noël en famille ou en solo et se régaler ! On part en Autriche avec ces Elisen lebkuchen, des petits pains d’épices aux fruits secs et confits, la réussite de ces pains d’épices tiennent à leur teneur en fruits secs, très peu de farine pour un résultat moelleux et nourrissant !

Un petit bonheur en bouche dont on ne se lasse pas,

served with hot chocolate or a good cup of tea, The trip is instantaneous ! The Elisen Lebkuchen can be prepared in advance and kept two weeks in an iron box away from humidity ! And if you are looking for other Bredele ideas, You already have Viennese shortbreads, Read Butter Bredele, The cookies filled with jam and zimster ! What take care of this Christmas Eve before the big rush of tomorrow ! Nice Christmas holidays to you all !

Elisen gingerbread, gingerbread cookies with dried fruits

FOR TWENTY

150 g hazelnut powder
150 g ground almonds
130 g almond paste
80 g of flour
80 g chopped candied lemons
70 g chopped candied oranges
50 grams of sugar
5 egg whites
2 eggs
15 g of four spices
2 good pinches of cinnamon
2 pinches of salt
The zest of a lemon
World almonds

Grate the almond paste
Beat together the sugar and the almond paste then add an egg whites and the whole eggs one to one.
Add the flour, salt, spices, candied fruits, zest and finally hazelnut and almond powders, mix well.
Put the dough in a pastry bag and make small heaps, flatten lightly and decorate with a worldly almond.
Preheat the oven to 170°.
let stand 20 minutes, The dough should no longer stick to the finger.
Bake 15 minutes.
Let cool.
You can either glaze them with a mixture of icing sugar and lemon juice or coat them with temperate chocolate !