Fine almond gingerbread Eichkatzerls style

Ingredients for 1 servings:

• 4 egg yolks
• 70 g brown sugar
• 100 g marzipan paste
• 1 tbsp Amaretto , for children a few drops of bitter almond flavoring
• 200 g ground almonds
• 100 g almonds, chopped
• 50 g dark chocolate, chopped
• 4 egg whites
• e.g. semolina or ground almonds
• Wafers, 5-7 cm diameter
• Dark chocolate coating
• n. B. almond(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

without flour, without candied orange or lemon peel!

Finely chop the marzipan. Beat the egg yolks with the sugar and almond liqueur until frothy. Add the marzipan and mix until smooth. Beat the egg whites until stiff peaks form. Stir the ground and chopped almonds into the marzipan and egg mixture, then add the chocolate. Finally, fold in the egg whites. The mixture should form a firm, chewy mass. If the mixture is too runny, stir in a little more semolina (or, better yet, ground almonds). Add it carefully. Let it set. Preheat oven to 190°C (top/bottom heat). Spread the dough a finger-thick layer onto the wafers with a knife (or use a gingerbread cloche) and place on a baking sheet. Baking time: 15-20 minutes. Do not let it overbrown, as this will make the gingerbread bitter. Let the gingerbread cool on a wire rack and then cover with dark chocolate. Decorate with a halved almond, if desired.