Eberswalde gingerbread

Ingredients for 1 servings:

• 170 g hazelnuts, ground
• 100 g ground almonds
• 130 g flour
• 50 g liquid coconut oil
• 11 tbsp sweetener, e.g. simple syrup, agave syrup, rice syrup, etc.
• 50 g apricot(s), dried
• 50 g fig(s), dried
• 2 tbsp applesauce
• 1 orange zest
• Orange liqueur
• 2 tsp gingerbread spice
• 1 pinch of salt
• 15 wafers
• 100 g dark chocolate
• Almond(s), blanched

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

vegan, makes 15 servings

If you have very hard apricots and figs, then scald them in boiling water and let them soak for about 10 minutes. Then you have to drain them, squeeze a little, and cut into cubes. In the meantime, mix the ground nuts and flour with the gingerbread spice and salt. Then add all the other ingredients: applesauce, coconut oil, liquid sweetener, orange zest and orange liqueur. Knead everything thoroughly and stir in the chopped dried fruit. The mixture is quite moist, but should be easy to shape with moistened hands. I formed 15 balls and pressed them onto the wafers. Then the delicious gingerbread go in the oven at around 175°C (top/bottom heat) for about 12 minutes. The gingerbread will still be very soft after baking, but will firm up once they cool. Now you just have to wait until the gingerbread has cooled down. Then you can cover them with dark chocolate and decorate them with shelled almonds. Let them dry completely and then store them in cookie tins, always with a layer of baking paper between them. The gingerbread cookies taste best after they’ve let them sit for a few days.