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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