Summary

Ingredients

• 3 egg whites
• 1 pinch (s) salt
• 120 g suar
• 1 egg yolk
• 100 g marzipan
• 2 tablespoon arrak, or rum
• 100 g orane peel
• 1 lemon (zest)
• 2 tablespoon gingerbread spice
• 100 g walnuts, round
• 100 g almond (s), round
• 100 g hazelnuts, round
• 50 wafers, dia 5 cm
• 50 almond (s), peeled, for topping

For the glaze:

• 150 g powdered suar
• 4 tablespoon water

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Instructions

1. The amount is enough for approx. 50 small gingerbread cookies.
2. Briefly beat the egg whites with a pinch of salt, add 40 g of sugar and beat to a firm, shiny egg white.
3. Cut the marzipan into small pieces, heat gently with the arrack and the egg yolk and stir until creamy. Then pour into a larger mixing bowl. Chop the orange peel very finely or grind it finely in the food processor. Add to the marzipan mixture together with the lemon zest, the gingerbread spice, the remaining 80 g sugar and the nuts and stir. Finally stir in the egg whites.
4. Spread the mixture on the wafers. The best way to do this is to put the wafer on a shot glass, place a teaspoon of the gingerbread mixture on it and wipe it down sideways with the spoon. Press one almond a little in the middle of the gingerbread.
5. Place the gingerbread on a baking sheet lined with baking paper and let it dry for about 30 minutes.
6. Preheat the oven to 160 ° C top / bottom heat. Bake gingerbread for about 18-20 minutes.
7. When the gingerbread has cooled down, coat with the icing sugar.