Hazelnut-almond macaroons

Ingredients for 1 servings:

• 3 eggs
• 280 g sugar
• 100 g candied lemon
• 200 g hazelnuts, ground
• 100 g almonds, ground
• 1 packet of vanilla sugar
• 1 pack of gingerbread spice
• 1 tbsp cocoa powder
• ½ lemon(s), the juice
• 60 hazelnuts
• 60 wafers

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

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First, mix the sugar with the spices and cocoa. Beat the eggs until frothy, then slowly add the sugar mixture to the egg mixture, continuing to beat until frothy. Now, using a wooden spoon, gradually fold in the nuts, almonds, and candied lemon peel. Do not use an electric mixer. Finally, add the juice of half a lemon. Line the baking sheet with the wafers, place small amounts of batter on top using two teaspoons, and finally place a hazelnut on each macaroon. Bake the macaroons at 130 degrees Celsius (top/bottom heat) for about 20 to 25 minutes, drying them out rather than baking them. This will ensure they are crispy on the outside and moist on the inside.