Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g almond (s)
- 250 g hazelnuts
- 75 g orane peel
- 75 g lemon peel
- 6 egg (s)
- 300 g honey
- 0.5 bag ½ gingerbread spice (approx. 20 g)
- some cinnamon
- 36 wafers
For decoration:
- sweets
- brittle
- Chocolate
- marzipan
- almond
Print Recipe
Pin Recipe Instructions
- Grind the almonds and hazelnuts. Beat the eggs in a bowl and stir until frothy. This can take 10-15 minutes. Add honey or sugar slowly, stirring constantly. Add the gingerbread spice while stirring. If you want, you can add a teaspoon of cinnamon, still stir. Add the orange peel and lemon peel while stirring. Add the almonds and nuts. Keep stirring until everything is well mixed.
- The batter is pretty much enough for 36 gingerbread cookies. This can be easily spread over three baking trays. So place 12 wafers per tray and use a tablespoon to spread the batter evenly on top.
- Preheat the oven to 170 ° C (hot air) and bake for about 20 minutes on the middle rack. When the gingerbread begins to turn slightly brown, it fits perfectly.
- To decorate, I used honey marzipan, milk chocolate, almond sticks, almond flakes, organic Smarties chocolate lentils, almond brittle and white chocolate. I especially like when a thin layer of marzipan is applied to the gingerbread cookies before they are coated with chocolate. You don`t see that anymore, but it`s just the right kick for the taste.
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