Gingerbread – classic with hazelnuts and almonds

Ingredients for 4 servings:

• 6 eggs
• 200 g brown sugar (cane sugar is possible)
• 2 tbsp honey
• 2 tsp cinnamon powder
• 1 pinch of salt
• 250 g almonds, ground
• 250 g hazelnuts, ground
• 1 pack of candied lemon peel
• ½ lemon(s), zest
• 1 pack of wafers (approx. 50 mm diameter)
• e.g. powdered sugar
• n. B. lemon juice or concentrate
• 100 g spelt flour (alternatively wheat flour)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Finely chop the candied lemon peel in a blender and place it in a bowl. Add the candied lemon peel, almonds, hazelnuts, lemon zest, and salt to the mixture. In another bowl, whisk the eggs, sugar, honey, and cinnamon until frothy. Now whisk the egg mixture into the bowl with the nuts, adding flour as needed until it is no longer too sticky. Spread the mixture onto the wafers and place them on baking sheets. Bake in an oven preheated to 175°C (top/bottom heat) for approximately 8-12 minutes on the middle shelf. This makes approximately 2 baking sheets using wafers with a diameter of 50 mm.