John Myers
Ingredients for 60 servings:
- 4 eggs
- 200 g brown sugar
- ¼ tsp clove powder
- 2 tsp cinnamon powder
- 2 tsp gingerbread spice
- ½ bottle of rum flavoring
- 1 pinch of salt
- 1 organic lemon(s), grated peel
- 1 tbsp cocoa powder
- 100 g candied lemon
- 100 g candied orange peel or orange marmalade
- 200 g almonds, ground
- 200 g hazelnuts, ground
- Wafers (Ø 5 cm)
- 2 cups chocolate glaze, dark
Instructions
Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Juicy and not so sweet
Beat the eggs and sugar until frothy and the sugar is completely dissolved. Add the spices. Finely chop the candied lemon and orange peel and add, then stir through. Then stir in the almonds and hazelnuts well with a spoon. Let the batter rest for 10 minutes. After that, it should no longer be runny. Spread the batter about 1 cm thick onto the wafers and place them on a baking tray. Bake in the oven at 150 degrees Celsius (convection oven) for about 20 minutes. Once cooled, cover the gingerbread with the chocolate glaze. To do this, pierce the bottom of the gingerbread with a toothpick and dip them upside down into the melted glaze.
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