Almond gingerbread

Ingredients for 1 servings:

• 50 g ladyfingers
• 200 g almond(s), ground
• 50 g flour
• 1 tsp gingerbread spice
• 1 pinch of salt
• 1 lemon(s), untreated (peel)
• 100 g candied lemon, chopped
• 100 g candied orange peel, chopped
• 4 eggs
• 28 wafers (7 cm diameter)
• 1 tsp lemon juice
• 50 g powdered sugar
• 200 g chocolate coating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

low-fat baking

Preheat oven to 160°C (140°C fan-assisted). Place the ladyfingers in a freezer bag and chop them up. Finely chop the candied lemon and candied orange peel. Beat the eggs, lemon juice and icing sugar until thick and creamy. Mix the remaining ingredients together and add to the egg custard, mixing with a wooden spoon. Spread the batter onto the baking wafers, place them on a baking tray and bake in the oven (middle rack) for 15 minutes. Melt the chocolate coating and brush it onto the gingerbread. For 2 baking trays, makes 28 pieces.