Summary

Ingredients

• 325 g butter, soft
• 250 grams sugar
• 1 ½ tablespoon gingerbread spice
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 5 egg (s)
• 325 g hazelnuts, round
• 200 g flour
• 1 teaspoon Baking powder
• 6 tablespoon mulled wine
• 375 g powdered suar
• 2 sachets hazelnuts, chopped

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Instructions

1. Beat the butter, sugar, gingerbread spice, vanilla sugar and salt until frothy. Add the eggs one by one and continue to beat.
2. Mix the hazelnuts, flour and baking powder, add to the mixture and fold in.
3. Place the dough on a baking sheet lined with baking paper and smooth it out. Bake in the preheated oven for 20-25 minutes at 175 °. Remove the cake and let it cool down.
4. For the sauce, stir together the cold mulled wine and powdered sugar.
5. Brush the cake with it, the chopped and at will
6. Sprinkle with roasted hazelnuts.
7. Let dry and cut into small diamonds.
8. Makes about 30-50 pieces, depending on the size.