John Myers
Hazelnut Marzipan Gingerbread
The perfect hazelnut marzipan gingerbread recipe with a picture and simple step-by-step instructions.
for decoration:
- 200 g Ground hazelnuts
- 70 g Sugar
- 50 g Orange jam
- 3 Pc. Protein
- 2 tsp Ginger bread spice
- 1 tsp Cinammon
- 1 Msp Deer horn salt
- 18 Pc. Wafers 7 cm in diameter
- 180 g Dark chocolate or hazelnut chocolate
- 30 g Hazelnut brittle for sprinkling
- Put the marzipan in the freezer for a short time and let it harden a little. Then grate finely. Mix with all other ingredients in a bowl and knead with the dough hook of the hand mixer for a few minutes to form a moist dough.
- Spread the wafers on a baking tray lined with baking paper. Place approx. 1 tablespoon of dough on top and spread smoothly. Bake in the preheated oven at 190 degrees (or fan oven 170 degrees) on the middle rack for about 15 minutes. Then let it cool down.
- Melt the couverture in a water bath and brush the gingerbread with it. Sprinkle with brittle and let dry. Best stored in tin cans. Shelf life approx. 4 weeks.
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