John Myers
Ingredients for 1 servings:
- 4 m.-sized eggs
- 150 g sugar
- 100 g candied lemon
- 100 g candied orange peel
- 3 tsp, heaped cinnamon
- 2 tsp, heaped gingerbread spice
- 1 pack of spice mix (Christmas spice)
- 1 tsp vanilla paste or some vanilla flavoring
- 1 tsp rum or rum flavoring
- 400 g hazelnuts, ground
- 25 baking wafers (70 mm)
- 180 g chocolate glaze
Instructions
Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes
for about 25 pieces
Preheat the oven to 160°C (top/bottom heat). Finely chop the candied lemon and candied orange peel (to taste). Beat the eggs and sugar with a hand mixer or food processor until frothy. Add the chopped candied lemon and candied orange peel, spices, vanilla, and rum. Once well blended, slowly add the ground hazelnuts. Continue stirring for about 3 minutes. Arrange the wafers on a baking sheet lined with baking paper and drop the batter on top, tablespoon by tablespoon. Using moistened fingers, press the batter onto the wafers, moistening your fingers frequently. Bake on a prepared baking sheet in the hot oven for 20 minutes. Do not bake longer, or the gingerbread will become hard. Once cooled, cover with melted chocolate glaze, let it dry, and enjoy!
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