Summary

Ingredients

• 3 egg (s)
• 120 g suar
• 2 packs vanilla sugar
• 200 g flour
• 1 packet baking powder
• 2 tablespoon, heaped Nutella
• 200 g almond (s), round
• 1 teaspoon, heaped with cinnamon
• 2 teaspoon, heaped cocoa
• large wafers (7 cm)
• 1 teaspoon gingerbread spice

For the cast:

• 150 g powdered suar
• 1 tablespoon lemon juice
• 1 tablespoon water

Also:

• 100 g chocolate icin

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Instructions

1. Mix eggs, sugar and vanilla sugar until frothy, then add all other ingredients, except flour and baking powder, for about 5 minutes and continue stirring. Finally add the flour with the baking powder and stir well again. The mass is sticky and tough. Put in the fridge for an hour.
2. Then place a pile on the wafers with a spoon and shape with wet fingers.
3. Bake for about 15 minutes at 175 degrees. Then glaze the hot gingerbread cookies with icing. The ones with chocolate icing must have cooled down.
4. Makes 36 pieces.