Summary

Ingredients

• 4 egg yolks
• 70 g suar, brown
• 100 g marzipan paste
• 1 tablespoon amaretto, a few drops bitter almond flavor for children
• 200 g almond (s), round
• 100 g almond (s), chopped
• 50 g chocolate, dark, chopped
• 4 egg whites
• semolina or ground almonds
• Wafers, 5-7 cm in diameter
• Chocolate, bittersweet
• almond

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Instructions

1. Finely chop the marzipan. Beat the egg yolks with the sugar and the almond liqueur until frothy. Add the marzipan and stir until smooth.
2. Beat the egg whites into firm egg whites.
3. Stir the ground and chopped almonds into the marzipan and egg mixture, add the chocolate. Finally fold in the egg whites.
4. A firm, viscous mass should result. If the mixture is too runny, stir in some semolina (or better ground almonds) into the mixture. Dose carefully. Let it put on.
5. Preheat oven: 190 ° C (top / bottom heat).
6. Use a knife to spread the dough as thick as a finger onto the wafers (or use a gingerbread bell) and place on a baking sheet.
7. Baking time: 15-20 minutes
8. Do not let it get too brown, otherwise the gingerbread will become bitter.
9. Let the gingerbread cool on a wire rack and then cover with dark chocolate couverture. If necessary, decorate with a halved almond.