Robber Mama's Nut Gingerbread

Ingredients for 1 servings:

• 70 g butter
• 150 g powdered sugar
• 2 eggs
• 100 g candied lemon
• 100 g candied orange peel
• 1 tbsp cocoa powder
• 1 pack of gingerbread spice
• 200 g nuts, ground
• 100 g chocolate sprinkles
• 125 ml milk
• 250 g flour
• 1 packet of baking powder
• Wafers, 8 cm diameter
• Chocolate coating
• Nuts, chopped, pistachios, sugar sprinkles for decoration

Instructions

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

quickly prepared, juicy and without storage time

Cream the butter until fluffy, add the powdered sugar and eggs, and continue beating. Add the candied lemon peel, candied orange peel, cocoa powder, chocolate sprinkles, and gingerbread spice and stir in. Mix the nuts, flour, and baking powder and fold in alternately with the milk. Drop the batter onto the wafers using a tablespoon, about 1.5 cm high, leaving a 1 cm border as they will spread slightly. Makes about 25-30 gingerbread cookies. Baking time: 20 minutes at 160°C. Once cooled, spread with melted chocolate coating and decorate as desired. Note: If you don’t like the candied lemon and candied orange peel so coarsely, you can also puree them finely in a blender. You can also replace the hazelnuts with ground almonds or walnuts. If you like coconut, use half nuts and half coconut. This will make them a little moister.