For the Elisenlebkuchen, mix eggs with powdered sugar and butter until fluffy.
Add cinnamon, cinnamon clove powder, nutmeg, Ovaltine and the lemon zest – mix again briefly. Mix in nuts, finely chopped cranberries, grated marzipan and the flour (mixed with staghorn salt).
Place the wafers on a greased or parchment-lined baking sheet and spread the gingerbread mixture on top – either with piping bag (large opening) or a spoon. Leave to rest for a few hours.
Bake the Elisen gingerbread at 160 °C convection oven.