Gingerbread without hazelnuts

Ingredients for 1 servings:

• 2 eggs
• 50 g candied orange peel
• 50 g candied lemon peel
• 150 g raisins
• 100 g almonds, chopped
• 200 g honey
• 200 g rye flour
• 1 tbsp gingerbread spice
• 12 g ammonium bicarbonate
• 4 g potash
• 30 wafers

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

with rye flour, for approx. 30 pieces

Beat eggs on high speed until frothy. Add honey and gingerbread spice. Finely chop candied orange peel, candied lemon peel, and raisins (I throw everything in the blender). Slowly stir the mixture into the egg and honey mixture. Mix together the rye flour, potash, and baking powder and add to the mixture. Finally, fold in the almonds. Preheat oven to 140 degrees Celsius (top heat). Place baking paper on a baking sheet and line it with wafers. I always use round ones, but any will work. Caution: the gingerbread spreads a lot, so leave plenty of space between the wafers. I always need three baking sheets. Using two spoons, spread the mixture about 3 cm thick onto the wafers. Bake the gingerbread for about 25 minutes at 140 degrees Celsius (284 degrees Fahrenheit). Be careful not to let the gingerbread get too dark. Decorate with chocolate icing or sugar icing, if desired.