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Franconian wafer gingerbread

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Ingredients for 1 servings:

  • 7 croissants (old butter croissants)
  • 500 g hazelnuts, ground
  • 700 g sugar
  • 25 g candied lemon peel
  • 25 g candied orange peel
  • 1 pack of cinnamon, approx. 7 g
  • 1 pack of cardamom, approx. 7 g
  • 1 tsp. clove powder
  • 250 g flour
  • 4 eggs
  • ½ liter of water
  • 7 g ammonium bicarbonate, dissolved in a little water

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

with butter croissants, for about 30 pieces

Finely grate the butter croissants and then mix with all the other ingredients. Let the dough rest for 2 hours, then spread it onto large wafers. Bake at 170°C for about 15 minutes. This yields approximately 30-40 large wafer gingerbread cookies.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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