Gingerbread

Ingredients for 1 servings:

• 250 g candied lemon peel
• 250 g candied orange peel
• 500 g hazelnuts, whole
• 500 g almonds, whole
• 300 g sugar
• ½ tsp cinnamon
• ½ tsp clove(s), ground
• 10 m.-sized eggs
• 50 wafers, 7 cm diameter

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 45 minutes

Without flour and without fat

First, roughly chop the hazelnuts and almonds in a food processor. Do not grind them—the nuts and almonds should still be grainy! Chop the candied lemon and orange peel a little more in the food processor. Then mix the eggs, sugar, cinnamon, cloves, nuts, almonds, candied orange peel, and candied lemon peel together well. Let the whole mixture stand for half a day or overnight so that everything can infuse. Using a tablespoon, place small heaps on the wafers, spread them out slightly, and place them on a prepared baking sheet. Bake in a preheated oven at 160-170°C for about 20 minutes. The gingerbread should not get too dark, just slightly brown. Tips: After cooling, cover with chocolate glaze if desired. I store the gingerbread in a closed container so that it infuses nicely.