John Myers
Ingredients for 1 servings:
- 2 tbsp flour
- 100 g candied lemon
- 150 g candied orange peel
- 4 eggs
- 200 g sugar
- ¼ tsp clove(s), ground
- ¼ tsp mace, ground
- 2 tsp cinnamon
- 1 pinch of salt
- 1 lemon(s), grated peel
- 200 g almond(s), ground
- 200 g hazelnuts, ground
- 45 wafers, – 50
- Cake icing, chocolate
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Christmas biscuits, makes about 45 pieces
Dust the candied lemon and orange peel with flour and blend again in a mixer until finely ground. In a bowl, whisk the eggs and sugar until frothy and the sugar is completely dissolved. Stir in the spices, lemon zest, almonds, and hazelnuts. Add the finely chopped candied lemon and orange peel and mix everything briefly again. Spread the wafers on a baking sheet lined with baking paper and spread the batter 1cm thick on top. Bake in an oven preheated to 200°C for 25 minutes using top/bottom heat. Cool on a wire rack. Melt the chocolate glaze and spread it over the gingerbread.
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