Gingerbread – fruity and juicy

Ingredients for 1 servings:

• 5 eggs, size M
• 150 g powdered sugar
• 1 pinch of salt
• 4 tbsp honey
• 300 g almonds, ground
• 200 g hazelnuts, ground
• 2 tsp gingerbread spice, e.g. from the recipe database
• 1 tsp cinnamon powder
• 150 g apricot(s), dried, finely diced
• 100 g date(s), dried, finely diced
• 100 g cranberries, finely diced
• 50 g sultanas or raisins
• 60 ml Amaretto, omit for children
• 64 wafers, 50 mm diameter
• Chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 20 minutes

without candied orange and lemon peel

Finely dice the dried fruit. Beat the eggs, honey, sugar, and salt with a hand mixer until frothy. Gradually add the finely chopped fruit and ground hazelnuts, as well as the almonds, spices, and liqueur, and mix/knead everything into a smooth mixture. Let the dough rest for several hours (possibly overnight). Spread the dough onto wafers with a spatula or knife. Pull off some of the dough towards the edges and flatten it. Line a baking sheet with baking paper or non-stick baking foil and place the cookies on it. Bake the gingerbread cookies in a preheated oven at approximately 160°C (top/bottom heat) on the middle rack for approximately 20 minutes. Then cover the cooled gingerbread cookies with white or brown chocolate coating. To do this, pierce the back of the cookies with a fine-toothed fork or a potato peeler, dip them in the appropriate glaze, let them drip dry, and place them wafer-side down on a wire rack. Once the glaze has set, store the gingerbread cookies in a tin until ready to eat.