Coconut-nut gingerbread

Ingredients for 1 servings:

• 100 g desiccated coconut
• 100 g candied lemon
• 200 g almonds, chopped
• 2 m.-sized eggs
• 120 g brown sugar
• 1 packet of vanilla sugar
• 1 pack of lemon peel
• 1 pack of flavoring (Christmas flavor)
• 25 g wheat flour
• 1 pinch of baking powder
• 20 wafers (4 – 5 cm)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

makes about 20 pieces

Toast the desiccated coconut in a non-stick pan without fat and let cool. Line a baking sheet with baking paper. Preheat the oven to 160°C. Beat the eggs on high for 1 minute until frothy. Mix the sugar, vanilla sugar, lemon zest, and Christmas flavoring, sprinkle in for 1 minute, then beat for a further 2 minutes. Mix the flour with the baking powder and briefly stir in on low speed. Briefly stir the almonds, candied lemon peel, and desiccated coconut into the custard on low speed. Divide the batter among the wafers, spread in a dome shape over the entire wafer using a knife dipped in water, and place on the baking sheet. Bake in the preheated oven for about 25 minutes.