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Hazelnut gingerbread

updated

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Ingredients for 1 servings:

  • 8 eggs
  • 600 g sugar
  • 1 tsp cinnamon
  • 1 tsp clove powder
  • 100 g candied lemon
  • 100 g candied orange peel
  • 600 g hazelnuts, ground
  • 2 tbsp liquor (arrack)
  • 300 g flour
  • 2 tsp baking powder
  • n. B. Wafers, round (70 mm diameter)
  • e.g. Cake icing (hazelnut)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

enough for about 70 pieces

Whisk the eggs and sugar until fluffy. Stir in the cinnamon, clove powder, candied lemon peel, candied orange peel, hazelnuts, and arrack. Finally, stir in the sifted flour mixed with the baking powder. Spread the mixture about 1 cm thick onto the wafers and place them on baking sheets lined with baking paper. Bake in a preheated oven at 160°C for about 20 minutes. Melt the hazelnut glaze and cover the cooled gingerbread with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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