Summary

Ingredients

• 300 g lemon peel
• 300 g orane peel
• 4 egg (s)
• 8 points vanilla sugar
• 3 teaspoons cinnamon
• 1 teaspoon clove (s), ground
• 1 teaspoon cardamom
• 0.5 teaspoon ½ nutmeg, freshly grated
• 1 teaspoon coriander
• 250 g powdered suar
• 8 tablespoon rum, brown (40%)
• 800 g almond (s), round
• 20 wafers
• 20 almond (s)
• Cake icing (hazelnut or chocolate)

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Instructions

1. Chop up the lemon peel and orange peel.
2. Beat eggs with vanilla sugar in the food processor for at least 3 minutes until very frothy. Add cinnamon, cloves, cardamom, nutmeg and coriander. Slowly pour the powdered sugar into the mixture, add the rum. Mix in the almonds alternately with the lemon peel / orange peel.
3. Shape the gingerbread dough into balls with slightly damp hands, place them on the wafers and flatten them. The gingerbread cookies should be about 1.5 cm high in the middle. Place on a baking sheet lined with baking paper and let dry for at least 2 hours.
4. Bake at 180 degrees (fan oven 140 degrees) for 20-22 minutes.
5. Cover the slightly cooled gingerbread with the liquid glaze. Place a peeled almond in the middle of each.
6. Let the gingerbread rest in a tin can for at least a week