Summary

Ingredients

• 5 egg (s)
• 450 g suar
• 200 g marzipan raw mixture
• 1 sachet gingerbread spice
• 1 lemon (s), untreated
• 100 g lemon peel
• 100 g orane peel
• 200 g hazelnuts, round
• 100 g almond (s), chopped
• 200 g almond (s), round
• 15 wafers, 70mm dia
• 200 g couverture, whole milk
• 200 g couverture, white

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 160 degrees (top / bottom heat).
2. Beat the eggs, sugar and marzipan in the food processor to a creamy mixture, grate the lemon peel, squeeze out the juice and mix with the sugar-egg-marzipan mixture. Then gradually mix in all the other ingredients (except for the wafers and couverture).
3. Split the wafers with a knife, then place them with the rough side up with sufficient space on a baking sheet lined with baking paper. I always use around 9 wafers per tray. Place a pile of dough on each of the wafers with two tablespoons.
4. Bake for about 20 minutes and allow to cool. Then glaze half of the gingerbread with whole milk, the other half white and sprinkle thinly over the glaze with the other type of chocolate (see picture). Of course you can also use any other glaze, but I like it so much because it is something different with whole milk and white chocolate.
5. You can also separate the eggs and whip the egg whites until stiff before mixing in, but I`ve never tried that.