John Myers
Ingredients for 1 servings:
- 450 g sugar
- 6 eggs, (M)
- 100 g candied lemon
- 100 g candied orange peel
- 15 g vanilla sugar
- 240 g hazelnuts, chopped
- 240 g hazelnuts, ground
- 50 g walnuts, chopped
- 1 orange(s), grated peel
- 1 lemon(s), grated peel
- ½ tsp cinnamon
- ½ tsp all-spice
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp mace
- ¼ tsp coriander
- ¼ tsp cardamom
- 80 wafers (diameter 4cm)
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 15 minutes
makes about 80 pieces
Beat the sugar, eggs, and vanilla sugar in a bowl with a mixer until fluffy. Finely chop the candied lemon and orange peel, either with a knife or in a food processor. Stir in the hazelnuts and walnuts with the candied lemon and orange peel. Finally, thoroughly mix in the lemon and orange zest along with all the spices. Cover the dough and let it rest in the refrigerator for 24 hours. Preheat the oven to 200°C (180°C fan oven). Line the wafers and, with floured hands, form small 20-gram balls and place them on the wafers. Place no more than 20 wafers on each baking tray. Bake for 15 minutes and then let cool on a wire rack. The gingerbread can now be left as is or glazed. Cover one third with white chocolate/couverture, one third with milk chocolate/dark chocolate, and one third with a sugar glaze with a dash of lemon juice. The whole thing can then be topped with almond, walnut or pistachio halves.
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