Elisenlebkuchen vom Blech sind eine beliebte Weihnachtsleckerei und begeistern jedes Jahr aufs Neue. Die Zubereitung ist einfach und schnell, doch der Geschmack ist unvergleichlich lecker. Die Weihnachtskekse sind besonders saftig und aromatisch und lassen sich wunderbar mit einer Tasse heißem Tee oder Kaffee genießen. Hier verraten wir Ihnen das Rezept für diese köstlichen Lebkuchen.

Elisenlebkuchen vom Blech/ so einfach und doch so lecker / Weihnachtskekse

“Greetings, my dears! I have a new recipe to share with you today, Elisenlebkuchen, or gingerbread squares, baked on a sheet pan. I’ve reduced the sugar a bit, and they’re topped with a sugar icing, although you could also use chocolate or decorate them however you like. As usual, my method is simple and easy to follow. Now, let me show you how I made them.

First, I’ll mix together all of my dry ingredients. I have 200g of grated and roasted hazelnuts, 200g of grated almonds, 80g of all purpose flour, 2 tsp of cocoa powder, 2 tbsp of gingerbread spice (although you could use less if you prefer), and half a tsp of baking soda. I’ll give that a quick stir, and if you want a darker color, you can add more cocoa powder.

Next, I have 100g of marzipan, which I’ll soften in the microwave for a few seconds. Then I’ll add 5 egg yolks, one at a time, and mix until everything is combined. I’ll also add 100g of honey, which you can adjust to your taste. Then I’ll mix everything again and set it aside.

In a separate bowl, I’ll whisk 5 egg whites with a pinch of salt until stiff peaks form. Then I’ll gradually add 80g of raw sugar (although you could use white sugar if you prefer) until everything is combined.

Now it’s time to fold everything together. I’ll add the marzipan mixture to the dry ingredients and mix until it’s combined. Then I’ll fold in the egg whites until everything is well incorporated.

To bake the gingerbread squares, I’ll spread the batter evenly on a sheet pan lined with parchment paper. I’ll use a wet spatula to smooth out the surface, and then I’ll bake it in a preheated oven at 170°C (340°F) for about 20-25 minutes. Keep an eye on it, because every oven is different, and you don’t want it to overcook or dry out.

Once it’s done baking, I’ll let it cool on the sheet pan for about 10-15 minutes. Meanwhile, I’ll make the sugar icing by combining 150g of powdered sugar, a splash of rum flavoring, and a bit of water. You can adjust the amount of water to reach the desired consistency, but be careful not to make it too thin.

Finally, I’ll spread the sugar icing over the gingerbread squares, using a wet knife or spatula. And that’s it! You can enjoy them as is, or decorate them further if you like. I hope you’ll give this recipe a try, and let me know how it turns out for you. Happy baking!”
source.