Elisen gingerbread "puristic"

Ingredients for 1 servings:

• 4 eggs
• 150 g powdered sugar
• 2 tsp gingerbread spice
• 200 g almond(s), ground.
• 200 g hazelnuts, ground.
• 1 pinch of salt
• 1 tsp lemon peel, grated
• 60 wafers, approx. 5cm diameter
• 250 g dark chocolate coating, or even gingerbread chocolate coating if desired
• Brittle or ground almonds for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

flour-free, only a few ingredients, makes about 60 pieces

Preheat the oven to 160°C top/bottom heat (140°C fan-assisted). Beat the eggs with the icing sugar until thick and white (takes about 10 minutes with a food processor). Mix the almonds, hazelnuts, gingerbread spice, grated lemon zest and salt and fold into the egg mixture with a wooden spoon. It is best to pipe the gingerbread mixture onto the wafers using a piping bag with a hole nozzle; this is the easiest way to spread it. Tip: The mixture can be spread evenly over the entire wafer as the dough will not rise any further. If a point sticks up in the middle, you can simply press it down with a wet finger. Bake the gingerbread for about 15-20 minutes. The gingerbread will then seem soft to the touch, but will firm up slightly as they cool. Melt the chocolate coating in a double boiler, hold the cooled gingerbread by the wafer and dip them upside down into the chocolate coating. Allow any excess chocolate to drip off. Sprinkle with praline or ground almonds.