Small nut gingerbread (Nikolauslebkuchen)

Ingredients for 1 servings:

• 225 g sugar
• 3 eggs, size M
• 400 g hazelnuts, ground, or more if desired
• 1 tsp cinnamon powder
• 1 tsp. clove powder
• 1 organic orange(s), zest
• 1 tbsp, heaped candied orange peel, cut very finely, if desired.
• ½ pack of small split wafers
• n. B. Powdered sugar for the glaze
• n. B. Lemon juice for the glaze

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 47 minutes

Beat the sugar and eggs until fluffy, then add the remaining ingredients and mix gently. If the dough seems too soft, add a little more ground hazelnuts. With wet hands, form walnut-sized balls, place them on the rough side of a split wafer, and flatten slightly. Place them on a baking sheet, leaving a few centimeters between them. Bake in a preheated oven at 150°C (convection oven) for about 17 minutes. The edges should begin to brown or turn golden yellow. Decorate with a lemon icing glaze. To do this, mix the icing sugar with lemon juice until smooth and glaze the gingerbread with it.