Authentic Nuremberg Elisen Gingerbread
INGREDIENTS
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10 eggs
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1 kg hazelnuts
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800 g cane sugar
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100 g each Zitronat and Orangeat - Zitronat see below
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2 packages lebkuchen spice (each package 15g)
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1 tbsp cinnamon ground
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1 dash Hirschhornsalz (ammonium Carbonate)
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1 tsp lemon zest, organic
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60 wafers diameter 70mm (German Baking Oblaten) - find 70mm Oblaten here - Wafer Papers for Baking - 100 round 70mm papers
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200 g dark chocolate
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chopped almond pieces or sliced almonds to decorate
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