Summary

Ingredients

• 100 g fi (s), dried
• 1 teaspoon flour
• 2 egg (s)
• 100 g suar, brown
• 1 packet vanilla sugar
• 1 teaspoon, heaped gingerbread spice
• 0.5 ½ lemon (zest it)
• 0.5 ½ bottle rum flavor
• 1 tablespoon flour
• 0.5 teaspoon ½ baking powder
• 150 g almond (s), round
• 100 g hazelnuts, round
• 75 g suar, brown
• 40 wafers, (5 cm)
• 125 g powdered suar

For decoration:

• some almond (s)
• some cherry (s), (cherries)
• some pistachios
• 175 g couverture, semi-sweet
• 25 g coconut fat

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Instructions

1. Finely dice the figs and mix with 1 teaspoon flour. Separate eggs. Beat egg yolks, 100g sugar, vanilla sugar, gingerbread spice, lemon zest and rum flavor until frothy. Mix 1 tablespoon flour and baking powder and stir in with the almonds, hazelnuts and figs. Beat the egg whites until stiff, pour in 75g of sugar and fold into the dough.
2. Spread the wafers on baking sheets and spread the batter on them. Bake in the oven preheated to 150 ° C for approx. 20 minutes.
3. Mix powdered sugar with 2-3 tablespoons of hot water. Spread and decorate half of the still warm gingerbread cookies. Let the second half of the gingerbread cool down. Chop the couverture and coconut oil and melt in a hot water bath. Now spread the remaining gingerbread with it and decorate it as well.