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Elisen Gingerbread

Ingredients (for four people):


  • 400g marzipan
  • 100ml of orange juice, freshly squeezed
  • 4 tablespoons apricot jam
  • 200g sugar
  • 150g almonds, ground
  • 150g hazelnuts, ground
  • 50g almonds, coarsely chopped
  • 50g pistachios, coarsely chopped
  • 140g wheat flour
  • 50g candied orange
  • 50g candied lemon
  • 1 heaped teaspoon baking powder
  • 1 bag gingerbread spice
  • pinch of salt


  • dark chocolate or
  • 6-8 tablespoons powdered sugar
  • some teaspoons lemon juice or water


  • round gingerbread wafers (70 mm Ø)
  • blanched almonds


  1. Mix small pieces of marzipan with freshly squeezed orange juice, jam and sugar.
  2. Roast ground and coarsely chopped nuts (except the pistachios) in a dry frying pan slowly until they develop a pleasant nut flavour. Add roasted nuts, chopped pistachios and all remaining ingredients to the marzipan mass in the bowl and knead to form a homogeneous dough.
  3. Give gingerbread dough on the wafers, and put a blanched almond on the surface of each. Place gingerbread on a baking tray lined with baking paper and bake for about 20-25 minutes at 170 °C in a preheated oven. (get them out of the oven when the surfaces has a light tan - fresh from the oven, the gingerbread is still very soft, but during cooling it becomes solid and remains nice juicy and nutty inside)
  4. Depending on your mod, you can melt dark chocolate in a double water boiler and spread it all over the gingerbread or create a sugar icing, stirring a few teaspoons of water into 6-8 tablespoons of icing sugar and freshly squeezed lemon juice until the mass becomes viscous.

Our tip: Already in the Christmas stress and no time for baking? Then try our delicious simple white Elisen Gingerbread of Vegan Bakery!

A recipe from Sophie Mathisz

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