Fig gingerbread

Ingredients for 1 servings:

• 100 g fig(s), dried
• 1 tsp flour
• 2 eggs
• 100 g brown sugar
• 1 packet of vanilla sugar
• 1 tsp, heaped gingerbread spice
• ½ lemon(s), (peel)
• ½ bottle of rum flavoring
• 1 tbsp flour
• ½ tsp baking powder
• 150 g ground almonds
• 100 g hazelnuts, ground
• 75 g brown sugar
• 40 wafers (5 cm)
• 125 g powdered sugar
• some almonds
• some cherries, (cherries for cherries)
• some pistachios
• 175 g semi-sweet chocolate coating
• 25 g coconut oil

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 10 minutes

makes about 40 pieces

Finely dice the figs and mix with 1 teaspoon of flour. Separate the eggs. Beat the egg yolks, 100g sugar, vanilla sugar, gingerbread spice, lemon zest, and rum flavoring until frothy. Mix 1 tablespoon of flour and baking powder and stir in with the almonds, hazelnuts, and figs. Beat the egg whites until stiff peaks form, gradually adding 75g of sugar and folding into the batter. Spread the wafers on baking sheets and spread the batter on top. Bake in an oven preheated to 150°C for about 20 minutes. Mix the powdered sugar with 2-3 tablespoons of hot water. Brush half of the still-warm gingerbread with this mixture and decorate. Let the other half of the gingerbread cool. Finely chop the chocolate coating and coconut oil and melt them in a hot water bath. Now brush the remaining gingerbread with this mixture and decorate as well.