Gingerbread "Nuremberg style"

Ingredients for 1 servings:

• 100 g hazelnuts, ground
• 100 g ground almonds
• 50 g walnuts, ground
• 180 g sugar
• 1 packet of vanilla sugar
• 50 g candied lemon peel
• 50 g candied orange peel
• 50 g flour
• 1 tsp baking powder
• 2 tsp cinnamon powder
• 1 pinch of nutmeg
• 1 pinch of cardamom
• 1 tsp. clove powder
• 1 egg yolk
• 5 egg whites
• n. B. Wafers (75 mm)
• n. B. Chocolate coating

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 17 minutes; Total time approx. 1 hour 17 minutes

are very close to the original Nuremberg gingerbread

Mix all ingredients except the egg whites thoroughly. Beat the egg whites until stiff and fold into the gingerbread mixture. Place a heaped tablespoon of the mixture in the center of each wafer. Place the wafers about 3 cm apart on a baking tray lined with baking paper and bake at about 170°C for 17 minutes. It is important to maintain this distance, as the gingerbread mixture will still spread and the gingerbread may stick together. After baking, transfer the gingerbread, including the baking paper, to a wire rack and allow to cool slightly (about 5 minutes). Cover the cooled gingerbread with chocolate coating. Allow to cool completely on the baking paper. Tip: If the gingerbread has shrunk during baking, you can easily separate them with a spoon while they are still hot and place them in the pan. The gingerbread will stick to the baking paper. Don’t worry, they can be easily removed from the paper once they have cooled. However, I take advantage of this effect, as the gingerbread cookies stuck to the baking paper are easy to coat with chocolate coating without sliding around. Gingerbread cookies coated with chocolate keep well after Christmas. I can’t say how long, since they usually don’t make it to Christmas here. However, gingerbread cookies without chocolate coating dry out quickly and should be eaten promptly.