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Pineapple wedges

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Ingredients for 35 servings:

  • 125 g hazelnuts, ground
  • 150 g candied pineapple
  • 2 eggs
  • 200 g sugar
  • 1 tbsp vanilla sugar
  • 125 g ground almonds
  • 1 flavoring (Citroback)
  • ½ bottle of rum flavoring
  • 1 tsp ground cinnamon
  • 1 pinch of clove(s), ground
  • 3 wafers, rectangular 12 x 20 cm
  • 100 g semi-sweet chocolate coating

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop 80g of pineapple. Beat eggs, sugar, and vanilla sugar until frothy. Fold the nuts, almonds, pineapple, Citroback, rum flavoring, cinnamon, and cloves into the egg mixture. Place the wafers on a baking sheet lined with baking paper. Spread the mixture onto the wafers. Bake in a preheated oven at 150°C (convection oven: approx. 130°C) for approx. 30 to 35 minutes. Cut the warm gingerbread into triangles. Cut 70g of pineapple into strips. Melt the chocolate coating, dip the gingerbread lace, and decorate with pineapple.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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