Gingerbread with baked apple

Ingredients for 1 servings:

• 4 eggs
• 150 g powdered sugar
• 1 packet of vanilla sugar
• ½ tsp rum flavoring
• 200 g almonds, ground
• 200 g hazelnuts, ground
• 90 g flour
• 100 g marzipan paste
• 5 dried figs
• 2 packs of orange peel
• some nutmeg, grated
• 3 tsp cinnamon powder
• 1 tsp baking powder
• 1 tsp cardamom powder
• 1 tsp coriander powder
• 1 tsp clove powder
• 1 tsp ammonium bicarbonate
• 2 large apples
• 3 tsp cinnamon powder
• 2 tbsp sugar
• 2 tbsp brandy
• 2 tbsp Amaretto
• 2 tbsp lemon juice
• 125 g powdered sugar
• some lemon juice
• 70 wafers, 50 mm

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Coarsely grate the apples, squeeze out the juice, and simmer with the remaining ingredients in the frying pan for 10 minutes, until most of the liquid has evaporated. You won’t need the apple juice. Let the mixture cool. For the dough, mix the flour, baking powder, and spices. Stir in the nuts. Roughly dice the marzipan and chop it in a food processor with 100g of almonds, then stir it in. Remove the hard part of the figs. Roughly dice the figs and chop them in a food processor with 100g of almonds, then stir it in. Evenly incorporate the cooled baked apple. Beat the eggs with the powdered sugar, vanilla sugar, and rum flavoring until frothy, then stir into the nut mixture. Spread the dough onto the wafers using the inside of a tablespoon and bake in the lower third of a preheated oven at 175°C (top/bottom heat) for 20 minutes. Mix the icing and apply it with a pastry brush in circular motions. Let cool. This amount makes 2 baking trays, each with 35 gingerbread cookies.