Gingerbread Nuremberg Style
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 17 mins |
| Total Time | 1 hr 17 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g hazelnuts, round
- 100 g almond (s), round
- 50 g walnuts, round
- 180 g suar
- 1 packet vanilla sugar
- 50 g lemon peel
- 50 g orane peel
- 50 grams flour
- 1 teaspoon Baking powder
- 2 teaspoons cinnamon powder
- 1 pinch nutmeg
- 1 pinch cardamom
- 1 pinch clove powder
- 1 egg yolk
- 5 egg whites
- wafers (75 mm)
- couverture
Print Recipe
Pin Recipe Instructions
- Mix all ingredients well except for the egg white. Beat the egg white until stiff and fold into the gingerbread mixture. Place a well-heaped tablespoon of the mixture in the center of each wafer.
- Place the wafers approx. 3 cm apart on a baking sheet lined with baking paper and bake at approx. 170 ° C for 17 minutes. It is important to keep the distance, as the gingerbread mass will still run and the gingerbread can stick together.
- After baking, place the gingerbread on a wire rack with the baking paper and let cool down a little (approx. 5 minutes). Brush the cooled gingerbread with couverture. Let cool completely on the baking paper.
- Tip: If the gingerbread cookies have run together during baking, you can separate them well with a spoon while they are still hot and shape them.
- The gingerbread sticks to the baking paper. Don`t worry, they can be easily removed from the paper after cooling. I make use of this effect, however, because the glued gingerbread cookies on the baking paper can be smeared with the couverture without sliding back and forth.
- The gingerbread coated with couverture lasts long after Christmas. How long, I can`t say, since most of the time they don`t experience Christmas with us. However, the gingerbread cookies without couverture dry out quickly and should be consumed quickly.
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