Gingerbread with Bamberg Croissants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 600 g suar
- 4 egg (s)
- 15 g inerbread spice
- 2 teaspoons cinnamon
- 50 g orane peel
- 50 g lemon peel
- 500 g hazelnuts, round
- 7 butter croissants (Bamberger, 1 day old, grated)
- 7 g deer horn salt
- 0.5 liter ½ water, hot
- 1 pack cake icing (chocolate)
Print Recipe
Pin Recipe Instructions
- Dissolve staghorn salt in hot water, chop up the Bambergs in the food processor or rub by hand. Chop the orange peel and lemon peel and mix with 100 g hazelnuts. Mix all ingredients well and let stand for 15 minutes. Distribute the mixture evenly on the wafer (7 cm diameter).
- Put in the oven at 160 ° and bake for about 30 minutes. Let cool and cover with chocolate icing.
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