Summary

Ingredients

• 5 egg (s)
• 200 g powdered suar
• 200 g almond (s), round
• 200 g hazelnuts, round
• 200 g lemon peel, very finely chopped or round
• 100 g orane peel, very finely chopped or round
• 100 g fi (s), dried, very finely chopped or round
• 50 g apricot (s), dried, very finely chopped or round
• 50 g raisins or rum raisins very finely chopped or round
• 1 pinch clove powder
• 1 pinch mace
• 1 tablespoon, leveled cinnamon
• 1 lemon (s), untreated, grated zest it
• 1 pinch (s) salt
• 100 wafers, 5 cm in diameter
• 200 g couverture, liht or dark

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Instructions

1. Beat eggs with powdered sugar until frothy. Fold in the spices, lemon peel, almonds and hazelnuts. (You can also use 400 g almonds or only 400 g hazelnuts.)
2. Carefully mix in the very finely chopped or ground dried fruits.
3. Cover and leave the dough to rest in a cool place for 24 hours. Very important!
4. The next day, form small balls from the mass and place on the wafers so that
5. a 3 - 5 mm wide rim remains free or turn 1 glass over, place the baking wafer on top and spread the dough on the wafer with a knife, or spread the dough on it with two teaspoons.
6. Bake at 200 ° C for about 12 - 15 minutes until light brown.
7. The gingerbread must not be completely cooked because it should still draw in and stay soft.
8. Let cool on a wire rack. Decorate with chocolate glaze or white glaze.
9. Store in a tin can.
10. Makes about 100 pieces.