Summary

Ingredients

• 10 egg (s)
• 800 g suar (farin suar)
• 100 g orane peel
• 100 g lemon peel
• 500 g hazelnuts, round
• 500 g almond (s), round
• 2 pinches carnation (s)
• 2 teaspoons cinnamon
• 600 g chocolate couverture, dark

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Instructions

1. Mix the dough from the first 8 ingredients, chill for 24 hours!
2. Place on wafers with a diameter of 70 mm and bake at 175 degrees for 15-20 minutes.
3. Melt the couverture in a water bath and cover the gingerbread with it!
4. The recipe makes about 60 gingerbread cookies!