John Myers
Ingredients for 1 servings:
- 3 eggs
- 190 g sugar
- 1 pinch(s) nutmeg, grated
- 1 tsp cinnamon powder
- 1 tsp clove powder
- 3 drops of bitter almond flavor
- ½ bottle of rum flavoring
- flavoring, (lemon flavor), a few drops
- 190 g walnuts, ground
- 190 g walnuts, chopped
- 100 g candied lemon peel, finely diced
- 45 wafers, 7 cm diameter
- e.g. chocolate coating or icing
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
makes about 45 gingerbread cookies
For the batter, beat the eggs and sugar with a hand mixer fitted with the whisk on high speed for 2 minutes until frothy. Gradually stir in the nutmeg, cloves, cinnamon, and flavorings. Stir in the ground and chopped nuts and the candied lemon peel. Spread the batter finger-thickly onto the wafers (careful: the batter will spread during baking!) and place them on a baking tray lined with baking paper. Bake in a preheated oven at 160°C for about 20 minutes. Transfer the gingerbread, still on the baking paper, to a wire rack and allow to cool. If desired, cover with chocolate coating or powdered sugar icing.
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