John Myers
Ingredients for 1 servings:
- 3 eggs
- 1 egg yolk
- 140 g sugar
- 150 g marzipan
- 1 egg white
- 80 g powdered sugar
- 75 g hazelnuts, roughly chopped, roasted
- 150 g hazelnuts, finely ground
- 75 g candied orange peel
- 100 g flour, ( 405 )
- 2 pinches of ammonium bicarbonate
- 1 pt. gingerbread spice
- 2 pinches of cinnamon
- wafers
- Cake icing
Instructions
Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours
with marzipan and nuts, makes about 30 pieces
Whisk the egg, egg yolk, and sugar in a warm water bath. Whisk until cold using a mixer. Do not beat until foamy! Whisk the marzipan with the powdered sugar and egg white until smooth and stir into the egg mixture. Mix the remaining ingredients well. Fold into the mixture with a wooden spoon. Spread the gingerbread dough onto baking wafers (20 g dough for 70 cm wafers). Let the gingerbread dry for about 4-5 hours. The surface must be dry. Bake at 150°C for about 15 minutes. Once cooled, dip in the chocolate glaze and let drain. (Gingerbread spice: 5 g cinnamon, 5 g cardamom, 5 g ground cloves, and mace)
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