Mega-moist gingerbread without flour

Ingredients for 1 servings:

• 400 g hazelnuts, ground
• 200 g hazelnuts, chopped
• 200 g marzipan
• 5 eggs
• 100 g powdered sugar
• 160 g butter, soft
• 250 g chocolate shavings
• 3 tbsp cocoa powder
• 1 bag/s lemon peel, ground
• 1 bag/s orange peel, ground
• 2 tsp gingerbread spice
• 4 cl eggnog
• 4 cl Amaretto
• 4 cl rum
• ½ pack of baking powder
• 25 baking wafers, 9 cm
• Chocolate glaze or icing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

It doesn’t get any juicier than this…

Cut the marzipan into small pieces and beat with the eggs until fluffy. Add the powdered sugar, nuts, chocolate shavings, cocoa powder, orange and lemon zest, gingerbread spice, and baking powder and mix well. Stir in the butter and alcohol thoroughly. Spread on wafers – this is easiest with a gingerbread cloche – and bake at 175°C (350°F) top/bottom heat for about 15 minutes. Cover with chocolate glaze or powdered sugar icing. Makes about 25 gingerbread cookies.