Summary

Ingredients

• 3 egg (s)
• 1 egg yolk
• 140 g suar
• 150 g marzipan
• 1 egg white
• 80 g powdered suar
• 75 g hazelnuts, rouhly chopped, roasted
• 150 g hazelnuts, finely round
• 75 g orane peel
• 100 g flour, (405)
• 2 pinches deer horn salt
• 1 point gingerbread spice
• 2 pinches cinnamon
• Wafers
• Cake icing

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Instructions

1. Mix the egg, egg yolk and sugar in a warm water bath. Stir cold with the machine. Don`t beat it until frothy !!
2. Work the marzipan with the powdered sugar and egg white until smooth and stir into the egg mixture.
3. Mix the remaining ingredients well. Fold into the mixture with a wooden spoon.
4. Spread the gingerbread dough on baking wafers (20 g dough for 70 cm wafers)
5. Allow the gingerbread to dry for about 4-5 hours. The surface must be dry.
6. Bake at 150 ° C for about 15 minutes.
7. After cooling, dip in chocolate icing and drain.
8. (Gingerbread spice: 5 g cinnamon, 5 g cardamom, 5 g cloves mixed with mace)