Gingerbread almond corners

Ingredients for 1 servings:

• 200 g honey
• 50 g butter
• 75 g walnuts
• 100 g candied orange peel
• 100 g candied lemon
• 250 g flour
• 75 g almonds, chopped
• 2 tbsp gingerbread spice
• 1 tsp cinnamon powder
• 1 tsp ammonium bicarbonate
• 1 tbsp rose water
• 75 g almond flakes
• 300 g chocolate coating, whole milk
• Flour , for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

for 30 pieces

Heat the honey and fat in a saucepan while stirring and let cool slightly. Finely chop the walnuts, candied orange peel, and candied lemon peel. Mix well with the flour, chopped almonds, gingerbread spice, and cinnamon in a mixing bowl. Add the honey and fat mixture and stir in. Mix the baking powder and rose water, then stir into the mixture and knead everything into a smooth dough. Cover the dough and let it rest for about 12 hours. On a lightly floured surface, shape the dough into two logs (approx. 4 cm in diameter), press each log down slightly, and cut about 30 triangles from it. Place almond slivers into each triangle. Place on a baking sheet lined with baking paper and bake in a preheated oven at 200°C (top/bottom heat) for 12-15 minutes. Let cool on a wire rack. Roughly chop the chocolate coating and melt it in a hot water bath. Dip the gingerbread almond wedges into the chocolate, drain well, and let dry on a wire rack.