Gingerbread, Recipe from Around 1943

Summary

Prep Time	45 mins
Total Time	10 hrs 45 mins
Course	Baking
Cuisine	European
Servings (Default: 30)

Ingredients

Instructions

Mix the sugar and egg yolks together until frothy. Beat the egg whites until stiff. Chop the almond leaves and toast them in a pan.
Finely chop the orange peel and lemon peel and chop. Then add all the ingredients to the frothy sugar and egg yolk mixture and fold in.
Finally fold in the flour and all the spices. The mass is spread thickly with the back of a knife on large wafers, placed on a baking sheet, and covered overnight in a cool place.
The next day, slowly bake for 20-25 minutes at around 150-160 degrees.
Allow to cool after baking and glaze with icing or chocolate couverture as desired.

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