Small chocolate gingerbread

Ingredients for 1 servings:

• 250 hazelnuts, ground
• 200 g ground almonds
• 50 g almonds, chopped
• 250 g brown sugar
• 25 g candied lemon peel
• 25 g candied orange peel
• 4 eggs
• 1 pinch of salt
• 1 tsp honey
• 1 pt. gingerbread spice
• 1 point potash
• 2 tbsp cocoa powder
• n. B. Wafers, 5 cm diameter

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 20 minutes

Juicy and tasty even without long storage, for approx. 50 pieces

Finely chop the candied lemon and orange peel. Mix all ingredients in a bowl. Refrigerate overnight to allow to set. Preheat oven to 180°C (top/bottom heat). Spread the batter onto the wafers. This works best with a moistened tablespoon. Bake the little gingerbread cookies for 20 minutes. Tip: If you like them extra chocolatey, you can increase the cocoa powder or cover the finished gingerbread cookies with dark chocolate or couverture. Don’t be surprised: the potash gives the batter a very peculiar smell, but this smell will disappear after baking.