John Myers
Ingredients for 1 servings:
- 100 g apricot(s), dried
- 75 g cranberries, dried
- 50 g marzipan paste
- 175 g sugar
- 3 eggs
- 1 pinch of salt
- 1 tbsp, leveled gingerbread spice
- 100 g hazelnuts, chopped
- 100 g hazelnuts, ground
- 100 g chocolate coating
- 50 wafers with a diameter of 5 cm
Instructions
Working time approx. 25 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 12 minutes; Total time approx. 6 hours 37 minutes
Place the ground and chopped hazelnuts in a large pan and roast gently. Then let cool. Finely chop the apricots and cranberries and finely grate the marzipan. Beat the eggs with sugar and salt for at least 10 minutes until frothy and light. Stir in the gingerbread spice. Stir the apricots, cranberries and marzipan into the foam. Stir in the cooled hazelnuts and refrigerate for about 6 hours. Preheat the oven to 160 degrees Celsius (convection oven). Place the mixture in a piping bag and pipe onto the wafers. Smooth it down with a spoon, place in the oven and bake for about 12 minutes. Then let cool. Melt the chocolate coating in a hot water bath and spread it over some of the gingerbread. The gingerbread tastes great even without the chocolate icing.
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