Summary

Ingredients

• 4 egg (s), Gewkl. M.
• 200 g suar
• 200 g marzipan
• 100 g almond (s), white, rouhly chopped
• 400 g almond (s), finely rounded, white
• 3 pinches gingerbread spice
• 50 g lemon peel
• 50 g orane peel
• 2 pinches deer horn salt
• 1 shot amaretto
• 100 g powdered suar, for laze
• 2 dashes kirsch or fruit juice for glaze
• Wafers

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Instructions

1. To prepare:
2. Work the marzipan with an egg white until smooth. Dissolve deer horn salt with amaretto.
3. Finely dice the orange peel and lemon peel using a food processor. Add a little almonds so that the lemon peel / orange peel does not stick together. Mix all dry ingredients including the spices well.
4. Preparation:
5. Beat the remaining eggs with the egg yolk and sugar until frothy. Add the amaretto with deer horn salt. Slowly stir in the soft marzipan piece by piece until everything is smoothly mixed. Using a wooden spoon, stir in the almonds with the lemon peel and gingerbread spice.
6. Brush the mixture into the gingerbread bell with a knife. Press the wafer (70 mm) lightly and place it on the tray.
7. If the mixture is too soft and does not come out of the bell, a little more almonds can be added.
8. (Of course, the gingerbread can also be spread on the wafers by hand.)
9. Press three half almonds decoratively onto the gingerbread. Let the gingerbread dry for about 3-4 hours. They should have light skin, so they shouldn`t stick to your fingers.
10. To bake:
11. Bake at 180 ° C for about 15 minutes with top / bottom heat. Baking time depending on the oven.
12. Let the gingerbread cool on a wire rack.
13. Do not mix powdered sugar with kirsch or any other liquid too thick and glaze the gingerbread thinly. Let dry and put in a biscuit tin.