| 500g | ground filberts | |
| 300g | ground almonds | |
| 500g | sugar | |
| 5 | eggs (beat to a thick consistency) | |
| 2tsp. | cinnamon | |
| 1tsp. | ground cloves | |
| 125g | lemon peel (buy in bulk food stores) | |
| 125g | orange peel (see above) | |
| round wafers (the kind used as host tablets; Küchle brand, available in deli stores) | ||
| to cover cookies: | ||
| chocolate glaze (Oetker brand; available in deli stores) | ||
| or icing sugar and the juice of 1 lemon | ||
| or icing sugar and rum | ||
Cooking Elisen Gingerbread
Mix all ingredients together; lay out wafers on large cookie sheet (leave at least 1 inch space between each wafer); place one teaspoon of mixture on each wafer; bake at 300 F for 20 minutes; let cookies cool down well; use baker’s brush to cover cookies with chocolate glaze (heat up according to instructions on package) or with icing sugar and the juice of 1 lemon or icing sugar and a dash of rum (mixed with fork to a smooth consistency).