Summary

Ingredients

• 5 egg (s), size M
• 150 g powdered suar
• 1 pinch (s) salt
• 4 tablespoon honey
• 300 g almonds, round
• 200 g hazelnuts, round
• 2 teaspoons gingerbread spice, e.g., from the recipe database
• 1 teaspoon cinnamon powder
• 150 g apricot (s), dried, finely diced
• 100 g date (s), dried, finely diced
• 100 g cranberries, finely diced
• 50 g sultanas or raisins
• 60 ml amaretto, omit in children

Moreover:

• 64 wafers, 50 mm in diameter
• Couverture

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Instructions

1. Finely dice the dried fruits (finely chop).
2. Beat eggs, honey, sugar and salt with a hand mixer until frothy. Gradually add the finely chopped fruits and the ground hazelnuts as well as almonds, spices and liqueur and mix / knead everything to a homogeneous mass. Let the dough rest for several hours (possibly overnight).
3. Spread the dough on wafers with a spatula or knife. Peel off the dough a little towards the edge, flatten it.
4. Line a baking sheet with parchment paper or permanent baking foil and place the cookies on top. Bake the gingerbread cookies in the preheated oven at approx. 160 ° C top / bottom heat on the middle rack for approx. 20 minutes.
5. Then cover the cooled gingerbread cookies with white or brown couverture. To do this, prick the biscuits from behind with a fine-toothed fork or a jacket potato holder, dip in the appropriate glaze, allow to drain and place the wafer side on a wire rack. When the glaze has set, the gingerbread cookies are kept in a tin can until they are ready to be eaten.