John Myers
Ingredients for 1 servings:
- 4 eggs, (M)
- 100 g icing sugar, finely ground raw cane sugar or Frutilose
- 1 pack of gingerbread spice
- 1 pinch of salt
- 175 g ground almonds
- 175 g hazelnuts or walnuts, ground
- 170 g candied lemon, finely chopped
- 80 g candied orange peel, finely chopped
- n. B. Wafers
- Chocolate coating, powdered sugar icing
- Almond(s), halved
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
without flour – quickly baked, without resting time
Beat the eggs thoroughly and stir in the sugar/frutilose until fluffy and creamy. Mix the gingerbread spice with the nuts, almonds, candied lemon peel, candied orange peel, and salt, and stir in spoonfuls at a time. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) top/bottom heat. Line a baking sheet with baking paper. Spoon the batter onto the baking sheet or spread it onto baking sheets. Work quickly! Bake the gingerbread for about 20 minutes. Cover with chocolate coating or powdered sugar, if desired, and decorate with almond halves.
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