Summary

Ingredients

• 400 ml water and 7 old butter croissants
• 3 egg (s)
• 625 g suar
• 7 ½ g deer horn salt
• 0.5 teaspoon ½ clove (s)
• 1 pack gingerbread spice
• 100 g lemon peel
• 100 g orane peel
• 500 g round hazelnuts
• 250 g flour
• Cake icing (chocolate or sugar)

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Instructions

1. Grate or tear the butter croissants and soak them well in the water. Prepare a dough from this and the remaining ingredients. Finely grind the orange peel and lemon peel beforehand. Spread on wafers.
2. Bake at 180 degrees for 20-25 minutes.
3. Brush with chocolate icing or icing.