Healthy gingerbread without flour and sugar

Ingredients for 1 servings:

• 250 g almonds
• 250 g hazelnuts
• 75 g candied orange peel
• 75 g candied lemon peel
• 6 eggs
• 300 g honey
• ½ bag(s) of gingerbread spice (approx. 20 g)
• some cinnamon
• 36 wafers
• e.g. sweets
• n. B. Brittle
• e.g. chocolate
• e.g. marzipan
• n. B. almond(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

LOGI and GLYX – suitable, wholesome, makes 36 pieces

Grind the almonds and hazelnuts. Crack the eggs into a bowl and beat until frothy. This may take 10-15 minutes. Slowly add the honey or sugar, stirring constantly. Add the gingerbread spice, stirring continuously. If desired, add a teaspoon of cinnamon, still stirring. Add the candied orange and lemon peel, stirring continuously. Add the almonds and nuts. Continue stirring until everything is well blended. The batter is almost enough for 36 gingerbread cookies. This can be easily divided between three baking sheets. So place 12 wafers on each sheet and spread the batter evenly with a tablespoon. Preheat the oven to 170°C (fan oven) and bake on the middle rack for about 20 minutes. When the gingerbread cookies start to turn a light brown, they are done. For decoration, I used honey marzipan, milk chocolate, almond sticks, almond flakes, organic Smarties chocolate chips, almond brittle, and white chocolate. I especially like it when a thin layer of marzipan is applied to the gingerbread before coating it with chocolate. It’s not visible, but it adds just the right amount of flavor.