John Myers
Ingredients for 1 servings:
- 100 g candied lemon
- 100 g candied orange peel
- 3 eggs, size M
- 200 g sugar
- 1 tsp. clove powder
- 1 pinch of ground mace
- 1 tsp cinnamon powder
- 125 g almonds, ground
- 125 g walnuts, ground
- 35 wafers, size 5 cm
- 100 g chocolate coating
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
for the gingerbread bell (for 5 cm wafers), makes about 35 pieces
Finely chop the candied lemon and orange peel in a food processor. Whisk the eggs and sugar until frothy. Then add all the remaining ingredients and mix well. If the dough is still a bit too soft, you’ll need to stir it really well with a mixer, and if necessary, you can let it stand for a while to firm up. Then, using a spatula, drop the dough into the gingerbread cloche in portions and smooth it out. Press a wafer onto each one and place the whole thing upside down on a prepared baking sheet. Place the full tray in the preheated oven and bake at 150°C (300°F) for about 20-25 minutes. Allow to cool completely and then decorate with melted chocolate coating. It’s best if the gingerbread is allowed a few days to set. This will ensure it’s really delicious and nice and soft. If you don’t have a gingerbread cloche, that’s no big deal. Simply spread the dough onto the wafers in portions and continue according to the recipe! However, they do look more beautiful with the bell, I wouldn’t dispute that.
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