Summary

Ingredients

• 500 g suar, brown
• 3 egg (s)
• 1 bag croissant (s) (small croissants)
• 400 g hazelnuts, round
• 200 g almond (s), round
• 1 point gingerbread spice
• 0.5 teaspoon ½ cinnamon
• 0.25 teaspoon ¼ clove (s), ground
• 70 g lemon peel, finely chopped
• 70 g orane peel, finely chopped
• 250 g flour
• 7 g deer horn salt
• powdered sugar
• Lemon juice
• Couverture, chocolate
• large wafers, round ones

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Instructions

1. Beat the brown sugar and eggs until frothy. Soak the croissants in cold water, squeeze them out well and tear them apart, stir into the egg mixture. Stir nuts, almonds, all the spices, finely chopped lemon peel and orange peel, sifted flour and deer horn salt into the foam mixture. Spread the dough on approx. 60 large wafers and bake at 180 degrees or 160 degrees convection for about 15 minutes. The gingerbread cookies have to be soft and sticky on the inside, otherwise they will become hard.
2. Brush with lemon icing sugar or chocolate icing.