John Myers
Ingredients for 16 servings:
- 150 g hazelnuts
- 75 g almonds
- 50 g candied orange peel
- 50 g pineapple, candied
- 50 g dark chocolate
- 1 tbsp, leveled cornstarch
- 150 g cane sugar
- 1 tbsp rum
- 1 tsp gingerbread spice
- 2 eggs
- 16 wafers (7 cm diameter)
- e.g. chocolate, icing, almonds, candied pineapple, …
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes
for approx. 16 pieces
Mix the hazelnuts with the almonds, candied orange peel, candied pineapple, and chocolate and chop finely in a food processor. Mix everything with the cornstarch, brown sugar, rum, and gingerbread spice. Whisk the eggs and stir them in. Spread the mixture onto the wafers and let them dry for about 2 hours. Preheat the oven to 180°C (top/bottom heat) and bake the gingerbread for about 20 minutes. Cover with chocolate or icing if desired and decorate with almonds or candied pineapple, for example. We make these gingerbread cookies every year, and usually the simple recipe isn’t enough because they’re eaten so quickly. Instead of pineapple, you can also experiment with other dried or candied fruits.
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