Muskeziner

Ingredients for 4 servings:

• 2 eggs
• 100 g sugar
• 175 g ground almonds
• ½ tsp ground cinnamon
• ½ tsp clove(s), ground
• 1 pinch of nutmeg, grated
• 1 pinch of salt
• 50 g chocolate coating, semi-sweet

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 30 minutes

Dough is spread on the tray

(Lovely, simple batter that tastes very Christmassy thanks to the spices and is simply spread onto a baking tray.) Preheat oven to 160 degrees Celsius. Beat eggs and sugar until thick and foamy. Mix almonds and spices and fold into the custard. Spread the mixture onto baking paper (about 15 x 20 cm). Bake on the middle rack for about 15 minutes. Turn the batter out and peel off the paper (this works too). Cut into rectangles or diamonds while it’s still warm. Then let it cool completely. Melt the chocolate coating and pipe on fine lines. I do this in a freezer bag like I would with jam. But don’t put the freezer bag in the microwave. It melts with the chocolate and creates a horrible smell. Chocolate burns easily in the microwave, so it’s better to adjust it once than burn it once. But it works well for me, so just get to work.