John Myers
Ingredients for 4 servings:
- 3 egg whites
- 1 ½ tbsp orange juice
- 75 g ground almonds
- 75 g hazelnuts, ground
- 310 g flour
- 150 g honey
- 2 tsp baking powder
- 3 tsp baking soda
- 1 pack orange peel, grated
- 30 g dark chocolate
- 1 ½ tbsp milk
- Cinnamon powder
- Coriander powder
- Cardamom powder
- Ginger powder
- Anise powder
- nutmeg
- Allspice, ground
- Clove powder
Instructions
Working time approx. 2 hours; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes
fruity-sweet, makes 4 trays
Beat the egg whites until stiff, then stir in the almonds, hazelnuts, flour, baking powder, baking soda, honey, orange zest, and spices one at a time. Knead the dough and chill for 15 minutes. Roll out the dough to a thickness of 2-3 mm and cut out gingerbread hearts. Bake in a preheated oven (convection oven approx. 180°C) for 10-20 minutes. Heat the milk, orange juice, and chocolate in a bain-marie and brush over the gingerbread.
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