John Myers
Ingredients for 1 servings:
- 9 large eggs or 10 small ones
- 400 g brown sugar
- 100 g candied lemon
- 100 g candied orange peel
- 1 bag of gingerbread spice
- 1 tbsp, sautéed cinnamon, about
- some clove powder
- 1 kg hazelnuts, ground
- 1 tbsp lemon juice
- 1 tbsp rum
- 10 g ammonium bicarbonate
- Cake icing (chocolate icing)
- possibly almond(s), peeled
Instructions
Working time approx. 20 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 20 minutes
juicy gingerbread, makes about 20 – 30 pieces
Beat the eggs and sugar until frothy. Add the nuts, spices, finely chopped candied lemon and orange peel, lemon juice, baking powder, and rum. Spread this mixture onto small, round wafers (about 1-2 tablespoons per gingerbread). Don’t spread it too thinly. I taste the batter again before spreading; I like the gingerbread to have a strong spicy flavor. The gingerbread needs to dry for at least 10 hours, so it’s best to let it stand overnight. Then bake at 180°C (top/bottom heat) for about 25 minutes until not too dark. After baking, cover with chocolate glaze. Decorate with peeled almond halves, if desired.
Facebook Comments