Nuremberg Christmas gingerbread Elisen

Egg, Candied fruits, Almond flour, Hazelnut, Walnuts, Erythritol, Chicory, Allulose, Cinnamon, Lemon zest, Ginger, Baking powder without starch, Cooking salt

Slice: 10 min, Bake in the oven: 10 min, Combine the dry ingredients: 5 min, Mix: 5 min, Whisk with a mixer: 5 min, Knead the dough: 10 min, Cooking: 5 min, Bake in the oven: 25 min, Let it stand: 30 min

Dry the walnuts (30 g) in the oven until crispy. Let cool and chop with a knife.

Finely chop the candied orange and lemon peel (70 g). Mix with lemon zest (2 g) and finely grated fresh ginger (2 g).

Combine almond flour (50 g), hazelnut flour (30 g), cinnamon (4 g), baking powder (2 g), vanilla (if using), and chopped walnuts.

In a separate bowl, combine allulose (10 g), sweetener (30 g), and salt (1 g).

Whip the egg white (≈60 g) to stiff peaks, gradually adding the sweetener mixture.

Beat the egg yolk (≈40 g) until lightened. Gently fold it into the egg white mixture.

Add chicory syrup (40 g). Carefully mix until smooth.

Gradually fold in the dry mixture. Knead into a thick, sticky dough.

Add the candied fruits with zest and ginger. Gently mix.

Pipe the dough in portions onto wafer paper or silicone parchment, forming round shapes with a diameter of 5–6 cm.

Bake at 160 °C in top and bottom mode without convection for 20–25 minutes until lightly browned.

Completely cool the gingerbread on a rack.

If desired, coat the completely cooled gingerbread with dark chocolate (90–99%).

Store in the refrigerator at +2…+6 °C for up to 96 hours or freeze for up to 6 months.