Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.